A couple stands by a grill on their patio for father

Summer Grilling Tips from the Experts

Father’s Day and a long season of warm weather are just around the corner, and that means one thing: time to bring on the barbecue. Brush up on your grill knowledge and take your meat, fruit, veggies and bread to the next level with these grilling tips and techniques.

Think Ahead
One of the biggest things people overlook when grilling is forgetting to amp up the flavor with marinade*. According to the USDA Food Safety and Inspection Service, two hours of marinating is the standard for most meats. Chicken can marinate for up to two days, and beef can marinate for 24 hours, but fish and shellfish should only marinate for 30 minutes to an hour. Any longer on the fish, and you’ll have a crumbly, mushy mess once it hits the grill.

Get Your Gear in Line
The last thing you want to discover before a big summer cookout is that you’re out of propane. Check for these essentials a few days before you plan to grill: an ample supply of propane or charcoal for your grill type, basting and grill brush, long-handled spatula and tongs, skewers and an instant-read thermometer.

two patio chairs on a cement patio outside a rustic-themed home
Pella® Architect Series® Wood Double-Hung Windows and Sliding Patio Door

Create a Workspace that Flows
Here’s a new grilling tip for you: Replace your hinged patio door with a sliding door to make trips to and from the kitchen smoother. With a sliding patio door and the right door hardware, you won’t have to rely on others to open the door for you. All it takes is a little push to open the door with your elbow, shoulder or hip while balancing the food.

Be a Master Flipper
Different types of meat require different grilling techniques. Some need to be flipped often, while others should only be flipped once. Chicken and burgers cook more evenly and quickly when flipped only once. Steak, on the other hand, needs to be flipped frequently after the browning stage to ensure even cooking. Cookbook author Adam Perry Lang refers to this as the “Hot Potato” method, which involves constantly flipping the meat while layering flavor with an herb brush and basting sauce.

*Bonus Tip
We sat down with the grill masters at Guru BBQ for some marinade inspiration. Here’s what they had to say: “This steak prep will blow your mind – balsamic reduction, olive oil, garlic salt, granulated garlic, and pepper. For butts and brisket, slather the entire cut with prepared mustard and hit it with as much rub as it will handle.”

Contact your local Pella sales representative to learn more about how a new sliding patio door can make outdoor living – and cooking – a breeze.

This article was written by

Nicolle Picray, Content Marketing & Social Media, Pella Windows & Doors

A self-proclaimed Social Media Geek and DIY aficionado, Nicolle is a member of the Pella Marketing team, focused on content creation and curation. In her free time she can be found pillaging thrift shops for furniture projects, attempting to rationalize with her 4 year old daughter, and editing her husband’s honey-do list.

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