How To Grill Like A Pro: Tom’s BBQ Tips

Summer is all about savoring the best BBQ flavors with family and friends under the sun. Whether you’re a seasoned griller or a beginner, there’s always room to elevate your BBQ game. At Tom’s BBQ in Chandler, we’re passionate about helping people enjoy an authentic BBQ experience, not only at our restaurant but also in their own backyards. Here’s your go-to guide on how to grill like a pro, straight from our pitmasters at Tom’s BBQ. Let’s get you ready to cook up some smoky, juicy perfection this summer. 

Choose The Right Meat

When it comes to BBQ, choosing high-quality cuts of meat is the first step. Fresh, marbled cuts hold up better under high heat and retain juices, providing a more flavorful outcome. Here are a few classic BBQ choices:

• Beef: Brisket, ribs, and steak are all classic BBQ options. Look for cuts with a good amount of marbling, as fat equals flavor.

• Pork: Baby back ribs, pork shoulder, and tenderloin are favorites. Pork is often tender and easy to work with on the grill.

• Chicken: Go for chicken thighs, wings, and drumsticks. The darker meat cuts hold moisture better than breast meat, which can dry out quickly on the grill.

• Seafood: Don’t forget shrimp, salmon, and scallops! These quick-cooking proteins are great for adding variety to your BBQ lineup.

Get The Grill Ready: Charcoal vs. Gas

The type of grill you use will influence the flavor and cooking method. Here’s how each type works:

• Charcoal Grill: Charcoal grilling gives a classic smoky flavor. While it takes longer to heat up, the charcoal enhances the meat’s flavors, especially with slow-cooked items like ribs. For an added smoky boost, consider adding wood chips like hickory or mesquite to the charcoal.

• Gas Grill: Gas grills are convenient, heating up faster and offering consistent temperature control. Though they don’t impart the same smoky flavor as charcoal, you can use smoker boxes or wood planks to add a similar effect.

If you’re looking for that signature Chandler BBQ flavor, consider a smoker grill for true low-and-slow cooking. At Tom’s BBQ, we use smoker grills to create that mouthwatering flavor you love in every bite.

Master The Art Of Seasoning

To grill like a pro, seasoning is crucial. A good seasoning mix helps build flavor from the inside out. Here’s how to get it right:

• Dry Rubs: Dry rubs are a BBQ staple, combining salt, sugar, and spices. They help create a flavorful crust on meats like ribs and brisket. Try a basic blend with smoked paprika, black pepper, garlic powder, onion powder, and a pinch of cayenne. Adjust to taste for extra heat or sweetness.

• Marinades: Marinades are especially effective for cuts like chicken and seafood. A simple marinade with olive oil, vinegar, herbs, and spices can add a great deal of flavor. Let the meat soak for at least 1-2 hours for the best results.

• Brines: For tougher cuts, especially chicken or turkey, a saltwater brine can help tenderize and add moisture. Try a mix of salt, sugar, water, and herbs like rosemary and thyme.

Control The Temperature

One of the secrets to perfect BBQ is maintaining the right temperature. Grilling experts know that each type of meat has an ideal temperature for tenderness and flavor.

• Low and Slow: For larger cuts like brisket, pork shoulder, and ribs, a lower temperature (225°F to 250°F) over a longer period is essential for breaking down the meat’s fibers, giving you that tender, melt-in-your-mouth result.

• Medium Heat: For burgers, chicken, and sausages, aim for a medium heat around 350°F. It cooks the meat evenly without drying it out.

• High Heat Searing: For steaks or quick-cooking seafood, you’ll want a high temperature (450°F to 500°F) to get a beautiful sear on the outside while keeping the inside tender and juicy.

Using a meat thermometer is always a smart choice. For reference:

• Chicken: 165°F

• Beef (medium rare): 135°F

• Pork: 145°F

Master The Grill Zones

If you’re cooking various types of meat, use both direct and indirect heating zones. Here’s how to create these zones on your grill:

• Direct Heat Zone: Place coals or heat sources directly under one side of the grill. This high-heat area is perfect for searing or quick-cooking items like steaks, burgers, and vegetables.

• Indirect Heat Zone: Leave the other side of the grill without coals or turn off burners on a gas grill. This cooler area is perfect for slow-cooking ribs or whole chickens without burning them.

Being able to move your food between high and low zones ensures you won’t overcook or dry out delicate meats.

Don’t Forget The Smoke

For that true Chandler BBQ taste, smoke is a game-changer. Using wood chips or chunks can add distinct, rich flavors to your BBQ. Here are a few wood types and their unique flavor profiles:

• Hickory: Adds a strong, smoky flavor that pairs well with beef and pork.

• Mesquite: A bold, earthy flavor perfect for quick-cooking meats.

• Apple: Mild and sweet, ideal for chicken and pork.

• Cherry: Sweet with a hint of tartness, great for a variety of meats.

Soak wood chips in water for about 30 minutes before grilling, then add them directly to your charcoal or in a smoker box on a gas grill. This will give your food that classic smoky essence loved by BBQ enthusiasts.

Rest Your Meat

Resting is a crucial step that lets the juices redistribute within the meat, ensuring tenderness and moisture. Here’s a quick guide:

• For small cuts: Rest for 5-10 minutes.

• For larger cuts: Rest for 15-20 minutes.

Tent the meat with aluminum foil while it rests to retain heat. Trust us, your patience will be rewarded with juicier, more flavorful results.

Serve It Right

Presentation matters, and it’s the finishing touch that makes your BBQ experience special. Here are some serving tips:

• Carve the Right Way: For brisket and steak, always cut against the grain for tender, bite-sized pieces.

• Pair with Sides: Serve with classic BBQ sides like coleslaw, baked beans, or cornbread. At Tom’s BBQ, we’re all about hearty sides that complement the smoky, savory main event.

• Garnish: Add fresh herbs like parsley or a sprinkle of BBQ rub as a garnish for a professional touch.

And if you want to keep things easy, you can also pick up some of our famous sauces or rubs at Tom’s BBQ to add a signature Chandler flavor to your backyard BBQ.

Stay Safe And Keep It Clean

Safety is always paramount when grilling. Follow these safety and maintenance tips: Find out more on Techniques From The Best Pitmasters: Tom’s BBQ.

• Keep the Grill Clean: Clean the grill grates after each use. Scrape off food residue with a brush, and once cooled, wipe down surfaces to prevent grease buildup.

• Check for Gas Leaks: If you’re using a gas grill, inspect hoses and connections regularly to avoid leaks.

• Keep a Fire Extinguisher Nearby: Have a fire extinguisher or baking soda on hand to manage flare-ups.

Conclusion

Grilling is a craft, and with these pro tips from Tom’s BBQ, you’ll be well on your way to becoming the ultimate BBQ host in Chandler this summer. At the heart of BBQ is a love for good food and good company, and we’re here to help you create both. Whether you’re grilling up ribs, steaks, or some juicy burgers, let these tips guide you toward mastering the art of summer BBQ.

And if you’re ever in the mood for a break from the grill, come by Tom’s BBQ to enjoy the finest Chandler BBQ, where we’re always ready to serve up smoky, tender perfection. Here’s to a season of delicious backyard BBQs, unforgettable flavors, and sharing great times with those you love.