Grilling?

Universal “Grill Some Up” Guide

A simple, reliable cooking method that never fails. Let’s grill some up! We'll give you rock‑solid, Michigan‑friendly methods that works for almost anything—burgers, chicken, pork chops, veggies, even fish. You can tell me what you’re actually cooking and I’ll dial it in like a pro.

1. 🔥 Preheat the Grill
- Gas grill: Medium–high heat (about 400°F).
- Charcoal: Let coals ash over until glowing red with a gray coating. A properly preheated grill prevents sticking and gives you those beautiful sear marks.

2. Prep the Food
🥩 Meat
- Pat dry (moisture kills sear). - Light oil + salt + pepper is enough. - Add your favorite rub if you want more flavor.

🥦 Veggies
- Toss in oil, salt, pepper.
- Use a grill basket for small pieces.

🐟 Fish
- Oil the fish AND the grates.
- Keep heat medium to avoid sticking.

3. Oil the Grates
Dip a folded paper towel in oil, grab with tongs, and wipe the grates. This is the secret to preventing sticking.

4. Grill Times (Quick Reference)
Please see Grill Time Table below.

5. Let It Rest
Rest meat for 5–10 minutes so juices redistribute.

6. Bonus Flavor Moves
- Add wood chips (apple, hickory, cherry) for smoke.
- Brush with melted butter + garlic in the last minute.
- Hit with lemon or vinegar right before serving for brightness.