Tricks of the Trade: Taking Your Grill Game to Next Level

We already know you’re smart; you have a Memphis Wood Fire Grill. And we’re sure you’ve got tricks up your sleeve, old family secrets and handfuls of tried and true, go-to recipe favorites. Since our grills have already taken a lot of the guesswork and finickiness often associated with outdoor cooking out of the equation, we decided to go one step further and compile a list of some of our favorite grilling tips, from experts around the corner and around the world. Here’s to hoping we can make your Memphis experience just that little tiny bit better.


How much does it stink when you’ve got your meat cut and marinated, the grill all ready to go and then you realize you forgot to soak your skewers? If you’re anything like me, I’m guessing you get pretty annoyed. While extremely simple, this trick can save you a lot of ground-kicking and choice words in the future. The next time you’re soaking skewers, soak way more than you need. The extras can be stored in a resealable bag in the freezer until you need them next.  Another extra tip: use cinnamon sticks as skewers for sweets and fruit!

Keep Your Juices

If you’ve never used lard as the fat component of a dish, you’re seariously (get it?) missing out. There are fancy tools you can buy for this, but the next time you’ve got bacon on the grill, instead of cooking it directly on the grates over the fire (letting all the juices slip and drip through your fingers), we suggest placing a baking sheet under a set of grates. The pan will catch all the bacon drippings and you’ll be left with a whole new world of delicious opportunities. Store sealed in your fridge until you decide what dish you’ll be waving a magical bacon wand over. Need inspiration? Bon Appétit knows where it’s at:  

Seal the Sausages

This may sound like blasphemy coming from a grill company, but we promise we only want what’s best for you (and your mouth). Juicy hot dogs, sausages and brats get our taste buds going, but more often than not, making sure the meat is fully cooked while achieving a light char can leave the meat a little on the er, dry side. Easy solution: simmer your dogs in a basting tray filled with flavorful liquid (may we suggest something with tomatoes or beer?) until fully cooked, and then finish them on the grill. Sure, you can simmer them in water, but why waste an opportunity to take your franks up a notch? They will be juicy, jam-packed with flavor and not at all dried out or overly wet. Ta da: Franks with finesse. 


Instead of oiling small sections of your grill grates before cooking with a paper towel (totally not delicious) or whatever else is lying around, why not make oiling your grids tasty? We love grilled onions as much as the next grilling guy or gal, so just cut an onion in half, dip it in olive oil and slide it over the grates. And since this is the part where you would just be dumping your paper towel in the garbage, reverse, reverse and grill the onion along with everything else as a delicious side. (Unless, of course, you’re making dessert, in which case I’m not sure the tastes would mesh too well. But maybe you’re a fan – we don’t judge. ) 

Any special tricks or tips we missed? Maybe you have some to share? We’d love to hear from you! 

Further Reading