Temperatures are cooling down, summer is saying it’s last sweet goodbyes, kids are headed back to school, and football season is gearing up. But there’s no need to put the grill away just yet, fall can be the best time of the year to grill! Whether it’s a quick after work dinner or a Sunday game day feast, get your grill on and check out our 8 great grilling tips.

Gas Versus Charcoal
Some people prefer the convenience of gas grills while others can’t get enough of the smoke and fire of charcoal grills. For impromptu game days and after work dinners, we always go with the gas grill. With just a flick of the switch, it’s ready to go. Charcoal we save for weekends when we have the time and leisure of DIY fire building.

Before You Start…
Take your meat out of the refrigerator and let it come up to room temperature. It will cook more evenly that way.

Preheat Your Grill While You Start Your Prep Work.
Light your grill up while you start your prep work. A gas grill needs 10-15 minutes to come up to a medium high heat. A charcoal set up will take 30 minutes to be ready to grill. You’ll want your charcoal briquettes to be covered in a light gray ash before grilling. Using a chimney starter will take away some of the hassle of lighting the charcoal.

Clean And Oil Your Grill Grates After The Grill Is Hot. 
Invest in a good long handled grill brush to brush the grit away. You don’t want charred bits to mess with your flavors and ruin a good meal. Oil the grates with a clean tea towel and vegetable oil after cleaning to keep your food from sticking.

Don’t Mess With Your Food.
Resist the urge to over flip and play with your food while it grills. You run the risk of tearing the meat or skin. You want to achieve a nice sear to give it more flavor.

Is It Done Yet?
Get an instant read thermometer to make sure you cook a perfect steak every time. See below for temperature guidelines:

For beef steak:
medium rare: 135 degrees
medium: 145 degrees
medium well: 155 degrees
well: 170 degrees

For pork chops:
medium: 145 degrees
well: 170 degrees

For poultry:
165 degrees

For burgers:
Medium: 150 degrees
Well done: 170 degrees

Let Your Meat Rest 10 Minutes Before Digging In.
Letting your steak, chops, and chicken rest allows the juices to redistribute before cutting in and seeping out. You’re left with a juicer and tastier piece of meat.

And Finally, For a Long Grill Life, Keep Your Grill Covered.
Once the game season is over, always cover your grill to protect it from the elements. Spring training is only a few short months away!

Test these tips on some of our favorites!
Cherry Balsamic Grilled Stuffed Chicken Breasts
Easy Grilled Vegetables
Michael’s Grilled Steak Sandwiches
Grilled Tilapia with Peach BBQ Sauce
Stuffed Pork Chops with Grits
The Deen Bros. BBQ Chicken