Grilling Season: How to Cook Meat, Veg and Meat-Free Options

The grill loves well-marbled, thicker cuts — fat and extra thickness hold in juice and forgive a few extra seconds on the grate. Specifically:

• Beef: ribeye, striploin (sirloin) or flank steak — look for good marbling with visible fat streaks.

• Pork: shoulder/neck and thicker chops (at least 2–3cm) — enough fat to stay juicy.

• Poultry: chicken thighs are more forgiving and juicier than breasts; only grill breasts if they're well marinated.

Choose fresh meat that's a bright, clear colour with no dark patches or off smell, ideally from a local butcher or a trusted supplier.

A marinade does two jobs: it adds flavour, and its acidic component (citrus, vinegar, yoghurt) tenderises the surface of the meat. Stick to these tried-and-tested pairings:

• Beef: olive oil, garlic, rosemary and coarsely ground pepper — kept simple so the meat shines.

• Pork: a sweeter profile — honey or maple syrup, mustard, smoked paprika.

• Chicken: citrus juice with thyme or oregano; poultry 'drinks in' marinade the most, so feel free to leave it overnight.

Add salt either right before grilling or well ahead of time (over an hour) — in between, salt draws out moisture and then reabsorbs it. The worst timing is salting about 10 minutes ahead, which just leaves the meat needlessly wet. Pat it dry with a paper towel before it hits the grate so it sears properly and forms a good crust.

Take the meat out of the fridge 30–60 minutes ahead so it comes up to room temperature — otherwise the centre stays cold and raw while the surface burns. Get the grate really hot and oil it so the meat won't stick. And set up two heat zones: direct (right over the coals) for searing a crust, and indirect (off to the side, lid down) for cooking thicker cuts through without scorching them.

What matters is internal temperature, not time or colour. According to the USDA/FSIS (US food safety authority), these are the safe minimums:

• Whole cuts of beef and pork: 63°C (145°F), followed by 3 minutes' rest.

• Poultry: 74°C (165°F) at the thickest point.

• Minced meat and burgers: 71°C (160°F).

For steak doneness (a culinary target for whole beef cuts, not a food-safety one), use a thermometer: rare ~52°C, medium-rare 54–57°C, medium 60–63°C, well done above 68°C. The times below are just a guide — every grill runs differently, so let the thermometer have the final say.

Grill a steak about 2.5cm thick over direct heat for roughly 4–5 minutes per side for medium-rare (54–57°C internal). Flip it just once so a proper crust has time to form. Let it rest for 5 minutes after coming off the grill — the juices redistribute back into the meat instead of running out onto the board.

Grill a chop or shoulder steak (2–3cm) for 5–7 minutes per side up to 63°C, then let it rest. Pork today doesn't need to be cooked grey right through — 63°C with a short rest is safe, and the meat stays juicy with a hint of pink.

Chicken breasts need 6–8 minutes per side over medium-high heat, up to 74°C. Thighs are more forgiving — their higher fat content means a few extra minutes won't dry them out. Never judge chicken by colour alone — always check the thickest point with a thermometer.

1. Flip as little as possible — ideally just once; every flip cools the surface and slows down crust formation.

2. Let meat rest for 3–5 minutes under foil after grilling so the juices settle.

3. Finish thicker cuts over indirect heat so the surface doesn't burn before the centre is done.

Slice vegetables about 1cm thick (thick enough to hold their shape, thin enough to cook through), brush with oil and grill over medium heat. Rough timings:

• Peppers (halved or quartered, seeded): 10–12 minutes, until the skin blackens and the flesh softens.

• Courgette and aubergine (1cm slices): 5–7 minutes per side.

• Corn in the husk: 15–20 minutes, turning occasionally.

• Mushrooms and onion: 8–10 minutes.

Skewer small vegetables or use a grill tray so they don't fall through the grate.

A marinade of olive oil, lemon, garlic and herbs (rosemary, thyme) only needs 30 minutes on vegetables — they don't need as long as meat. Add salt only after grilling, otherwise the vegetables release water needlessly and end up steaming rather than charring. For a detailed breakdown by vegetable, see our article on how to grill vegetables.

You won't be short of options without meat — tofu, tempeh, halloumi and burgers made from pulses or mushrooms all work brilliantly on the grate. The trick is the same as with meat: fat, marinade, and a hot, oiled grate so nothing sticks.

Press the tofu before marinating — wrap it in a tea towel and weigh it down for 20–30 minutes so it releases water and can then soak up flavour. A marinade of soy sauce, garlic and ginger gives it a gently spiced edge; tempeh pairs well with tamari, honey and lemon. Grill on both sides until golden, using a grill tray if needed, until the tofu firms up. Briefly pre-boiling tempeh (10 minutes) takes the edge off its bitterness.

Halloumi is basically made for the grill — its high melting point means it holds its shape instead of turning to mush. Slice it about 1.5cm thick, brush with oil and grill for 1–2 minutes per side until it has char lines. Skip the salt — it's already salty enough on its own.

Mash a mixture of chickpeas or beans with onion, garlic and spices, add oats or flour as a binder, and let the patties firm up in the fridge before grilling — otherwise they'll fall apart on the grate. Grill them on a grill tray or foil and turn carefully. A bit of smoked paprika in the mix adds a 'meaty' depth.

Four sauces cover an entire barbecue: BBQ for ribs and chicken, a spicy salsa for meat and nachos alike, a yoghurt dip for vegetables, and a honey-mustard for poultry. All of them come together in minutes:

• BBQ sauce: simmer ketchup, brown sugar, apple cider vinegar, Worcestershire sauce and garlic until thickened. A sweet-and-sour classic with pork.

• Spicy salsa: chopped tomatoes, onion, jalapeño, coriander and lime. A fresh contrast to rich grilled meat.

• Yoghurt dip: plain yoghurt with dill and chives, salt and pepper. Great with vegetables and potatoes.

• Honey mustard: Dijon mustard and honey in a 1:1 ratio, plus a spoon of oil. Perfect with chicken strips or roasted vegetables.

For more homemade dips and variations, see our article on homemade dips, step by step.