Master outdoor cooking techniques using direct heat—creating charred, smoky flavors impossible to achieve indoors. Grilling applies high heat from below (gas, charcoal, or wood), searing proteins and vegetables with distinctive grill marks and caramelization.
Learn: two-zone cooking (direct high heat for searing, indirect lower heat for finishing), temperature control, when to flip (once proteins release naturally), and resting meat. ). Charcoal adds smoky depth; gas offers convenience. Techniques: marinades (acidic tenderizers), dry rubs (spice crusts), and basting. Understand carryover cooking—proteins continue cooking after removing from heat.
Social cooking—BBQs bring people together. Outdoor activity. Develops intuition for doneness (touch test). Season simply—let smoke and char shine. Clean, oil grates. Practice makes perfect steaks.