Some of the best meals of the summer season are prepared on the grill. Anything can be cooked to perfection outside, if you know even just the basics. Whether you’d like a refresher on techniques or some advice to improve your grilling game, along with some mouthwatering recipes, Butcher Boy is the place to come.

Gas vs. charcoal vs. wood smoker. Those loyal to charcoal swear the flavor is better. But gas grillers enjoy the convenience of temperature control. For true barbeque, fans of smokers say there’s no other way to go. No matter which kind of grill you have, or if you want to try something new, we compiled tips and recipes for the most popular types of grills.

Preheating is important. Just like your kitchen oven, your grill needs to warm up in order to cook most efficiently. Set a gas grill on high to preheat. It normally takes about 10 minutes for a gas grill to reach 500 degrees. It’ll take longer for a charcoal grill to heat up and burn off any lighter fluid you may have used. You’ll know it’s ready when the coals are covered with gray ash, and you can’t hold your hand comfortably over the grate for more than a few seconds.

Avoid putting cold meat on the grill. Whatever is on the menu — chicken, beef, pork — take the meat out of the fridge about a half hour before you’re ready to cook. That will ensure it cooks more evenly, and that’s especially important for thicker cuts of steak.

Know when to use direct versus indirect heat. Cooking our meat or vegetables placed directly over the heat source is what we normally think of as traditional grilling. It’s a great technique for typical cookout food, such as burgers, steaks, chicken breasts or wings, pork chops, sausages, and hot dogs. But grilling over indirect heat is best for larger pieces of meat that requires more time to cook, similar to slow cooking ribs, whole chickens, or roasts in the oven. If you want a charred crust and those tell-tale grill marks, start those meats on high heat first for a good sear, then move to lower, indirect heat to allow it to cook more thoroughly without overcooking the outside.

This can be accomplished whether you have a gas or charcoal grill. When cooking with gas, turn on just half the burners, and place foods on the unlit side. With charcoal, place the hot coals to one side of the grill, and put foods on the empty side of the grate.

Resist the temptation to move the food around or flatten it. You should only flip your steaks or burgers once. More than that will give you drier, less tasty results. Be careful when you flip: doing it too soon can cause the meat to stick to the grill. You’ll know it’s time to turn them over when they slide easily off the grate. Don’t squeeze the juicy flavor out of those delicious burgers by squeezing them with your spatula. In addition, be sure to use a spatula or tongs — not a fork! — to flip or remove meat to ensure the juices stay inside.

Now that you’re ready to fire up the grill, what do you want to cook? We have some suggestions for any kind of menu to feed groups large and small.

Inspiration and Recipes for Simple & Quick Grilling

Pick up a bag of marinated chicken or pork at Butcher Boy and toss them on the grill with sliced veggies from our fresh produce aisle such as zucchini, bell peppers, or mushrooms for a simple and light weeknight meal.

If you prefer dark meat chicken, one of the tastiest, juiciest cuts is the drumstick. This recipe will give you the step-by-step instructions for great results.

Beef kabobs are a fast, flavorful meal. Even easier than assembling them yourself, let us do the prep for you! Pick up a few ready-for-the-grill kabobs at Butcher Boy on your way home.

For the Long, Lazy Days of Summer

Is there anything better than a steakhouse meal made at home? Try these grilled smoky ribeyes for a dinner in.

Perfect for a weekend evening, pork ribs are a favorite, especially when they are sweet, tangy, and fall off the bone. Don’t be intimidated by the process – they’re easy to make if you put in the time.

If you’ve cooked a beef brisket indoors and aren’t sure how to get the same results on the grill, you can learn! This is another one that takes time, so it’s best reserved for your day off or a weekend. Use a smoker if you have one, but you can cook it on your gas or charcoal grill, too. Served with your favorite sides like potato salad, mac and cheese, or beans, and you can’t go wrong.

Grilling a whole chicken looks pretty fancy, but it’s easier to do than you’d think. Spatchcocked chicken has been split and flattened out. It’s a great way to reduce the cooking time and make sure it grills evenly. Save the effort and mess of removing the backbone of the chicken yourself and pick up your Bell & Evans spatchcocked chicken at Butcher Boy before the weekend.

To Feed a Hungry Crowd

Butcher Boy carries burger patties that we make in-house so you can simply toss them on the grill, flip and cook to perfection to get them to your guests even faster.

Hot dogs are fine, but how about some sausage that can also be grilled in large quantities? Visit Butcher Boy and choose from all the varieties that we make fresh in-house, from sweet and hot Italian to garlic and cheese, tomato, and even chicken or turkey sausage for guests who prefer an alternative to beef or pork. Sausages can be cooked earlier in the day, stored in the refrigerator, and heated back up in a foil tray at the start of your party. They’ll smell and taste great, and you’ll have more time to spend with friends and family away from the grill.

Wings are always a party favorite. You’ve probably baked them or fried them, but they’re just as delicious grilled. They cook up fast, and your family and friends will love this buffalo version on the grill.

What are your favorite summer grilling recipes? Let us know!