grilling, how to grill

Guys have a secret they don’t want you to know: Grilling isn’t grueling. On the contrary, grilling is easy and fun, involves virtually no clean-up and is way more healthy and satisfying than ordering take-out or nuking a Lean Cuisine. According to Elizabeth Karmel, founder of Girls at the Grill™ and author of Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ: “Grilling is 10 percent skill and 90 percent the will to grill.” So ladies, you provide the will, and we’ll help hone your skill with the following tips.

Where there’s a grill, there’s a way.
Whether you already have a grill or are looking into buying one, it’s important to know the distinction between the two types—gas and charcoal. Gas grills are great for their speed, consistency and ease of use; while old-school charcoal grills are more for the barbecue purists. (Using charcoal is more labor-intensive, but it will infuse your food with an authentic smoky flavor.) Which style grill you use is simply a matter of preference; both will get the job done.

If the grill is new or hasn’t been used recently, you’ll need to season the grate. Burn old residue off for 20 to 30 minutes, scrub with a brass bristle brush and you’re ready to cook.

Prepare to be roasted.
You’ll also need a good set of hardware, including a basting brush, long-handled tongs and a meat thermometer. Lastly, and most importantly, you need provisions! Marinate some veggies or massage a spice rub into the meat of your choosing and set aside until the grill is thoroughly preheated. To avoid having meat that sticks to the grill, use a long-handled brush and some vegetable oil to coat the grate before igniting the grill.