As days lengthen and sunshine returns, backyard gatherings come alive. Family members and friends mingle, drinks flow, and a barbecue anchors the scene. For those new to outdoor cooking or anyone who just picked up a gas grill, these practical tips help achieve reliable results with confidence. Source: USDA Food Safety and Inspection Service.
1. Set up your grill space
A solid setup matters as much as technique. The backyard cook should carve out a roomy workspace for prep, cooking, and safe storage of meat, vegetables, and condiments. Some grills come with a side table, but that surface often fills quickly. A large side table helps keep raw foods, spices, sauces, and grill tools out of the main zone, while leaving space for movement. Clear paths for foot traffic are essential, and plates should be ready before use. Keeping an extra propane cylinder on hand prevents interruptions when fuel runs low. Source: Health Canada.
2. Start with a clean grill
Clean grills perform better and safer. Whether brand-new or well-used, the surface should be free of food residue and built-up grime before every cook. A simple method uses heat to loosen debris, then an onion scrubber: cut an onion in half and rub the cut end across the grates, holding the onion with a fork to protect hands from heat. If a grill brush is available, use it first to dislodge particles, then follow with the onion for a final scrub. A light spray of white vinegar adds extra cleaning power and helps burn off any remaining residue, leaving a clean surface ready for cooking. After cleaning, the grill should be preheated to burn off any lingering moisture and sanitize the grates. Source: Health Canada.
3. Preheat
Preheating means bringing the grill to the target cooking temperature before food goes on. A cold grill sticks and yields uneven results. Grilling relies on high heat at the start, then a controlled descent to the final temperature. For high heat searing, keep burners on high for a few minutes to develop a crust, then lower to the intended level. High heat suits steaks, chops, shrimp and kebabs, delivering a crisp exterior. Medium heat is great for burgers, chicken and vegetables, cooking the inside without scorching the outside. Medium-low works well for baked potatoes, sausages and other gentle items. Low heat supports slower cooking of tougher cuts like pork shoulder, brisket, and ribs, helping them become tender without burning the outside. Source: USDA.
4. Direct vs Indirect Heat
Choosing between direct and indirect heat depends on the food and the desired outcome. Direct heat exposes food to the flame for rapid cooking and visible grill marks. That works well for hot dogs, steaks, and many vegetables. Indirect heat cooks from the side with the lid down, allowing heat to circulate and the food to reach even doneness without scorching the exterior. This method is ideal for chicken, roasts, thicker cuts, and any item that requires twenty minutes or more to cook. In practice, many grills use a combination: searing over direct heat to lock in juices, then finishing with indirect heat to finish through. Source: Health Canada.
5. Sear and Flip
To achieve a caramelized crust, start with a hot surface and sear briefly. Begin with surface contact for about a minute, then flip the meat and move it aside to rest while more items sear. Most foods that are seared only need a single flip. Use a spatula or tongs to turn meat, keeping the juices intact. Piercing with a fork lets juices escape and dries the interior. A good approach is to sear, then reduce heat and continue cooking while the meat rests off heat to retain moisture. Source: USDA.
6. Basting
Basting helps embed seasonings and sauces into the food as it cooks. Use vinegar, oils and marinades during grilling to add flavor and moisture. If a marinade contains raw meat, apply it early so the meat cooks with the marinade for at least three minutes before finishing. Sauces containing sugar should be added near the end to prevent burning. When basting, keep separate baste sauces if possible to avoid cross-contamination, and reserve some for final brushing on the surface for a glossy finish. Source: Health Canada.
7. Don’t Abandon Your Post
Grilling demands attention. The cook can step away briefly, but it is wise to stay nearby and monitor the grill continually. Grilling can go from perfection to scorch in minutes. Keep an eye on the flames, manage flare-ups with a quick move or a spray bottle of water, and ensure utensils stay within reach. A calm, present cook makes all the difference for tender, juicy results. Source: USDA.
8. Resting
After grilling, let the meat rest on a cutting board before slicing. Resting allows juices to redistribute, yielding a juicier, more flavorful result. The pause usually lasts five to ten minutes, depending on thickness. While resting, loosely tent with foil to keep warmth. Then slice across the grain for optimal tenderness. These basics cover gas grilling, and trying different foods—from meats to vegetables and even fruit or dessert—helps a cook improve. Practice builds confidence, and gradually the grill becomes predictable and rewarding. Source: Health Canada.