Grilling 101
by Ryan Williams
Master Your Flame in the Phoenix Sun
Phoenix summers might feel like the sun’s trying to grill you, but that’s no reason to shy away from firing up the backyard barbecue. Whether you’re searing steaks, smoking ribs, or just charring some veggies, grilling is a rite of passage in the Valley of the Sun. Here’s your crash course—Grilling 101—to turn you into a pitmaster without the sweat-soaked panic. Let’s get that fire going.
First, know your gear. Gas grills are the quick-draw cowboys of the grilling world—fast to heat, easy to control. Charcoal grills, though? They’re the slow-burning poets, infusing food with that smoky soul nothing else can touch. If you’re in it for the long haul, a smoker’s your best friend—low and slow is the name of the game. Which ever you wield, clean those grates with a wire brush before every cook. Burnt bits from last month’s burgers aren’t a seasoning—they’re a crime scene.
Heat’s your next frontier. For grilling, crank it high (450°F or more) for steaks or chops—think Arrowhead Grill-worthy sear marks in minutes. Barbecuing calls for medium heat (around 350°F) to keep chicken juicy without torching it. Smoking? Drop to 225-250°F and let time work its magic on brisket or ribs. Pro tip: set up two zones—direct heat for searing, indirect for finishing. On charcoal, pile coals to one side; on gas, leave a burner off. It’s like giving your food a spa day instead of a sunburn.
Meat’s the star, so treat it right. Salt it early—hours before if you can—to lock in flavor (sorry, dry-rub purists, science wins here). Skip the fridge-to-flame rush; let it sit out
20-30 minutes to avoid a cold-core disaster. A good thermometer is your secret weapon—145°F for medium-rare steak, 165°F for poultry. No guesswork, no “is this still mooing?” debates. And rest it after—five minutes for steaks, 15 for big cuts—because cutting too soon spills the juices faster than a monsoon flash flood.
Don’t sleep on veggies or sides. Toss zucchini, peppers, or even pineapple on the grill—char adds swagger to anything. For smoking, wrap corn in foil with butter and let it steam low and slow. Wood chips—hickory for beef, apple for pork—elevate the game; soak them first to stretch the smoke without sparking a blaze.
Safety’s no buzzkill—it’s survival. Keep a spray bottle handy for flare-ups, and never leave your grill unattended (looking at you, multitasking grill dads). In Phoenix’s dry heat, embers can turn a cookout into a call to the fire department quicker than you can say “mesquite.”
Finally, experiment. Slather ribs with a coffee rub or grill peaches for dessert—Phoenix’s endless grilling season begs for it. Hit up local spots like Bourbon & Bones for inspiration, then make it your own. Fire up, fork in, and savor the smoke. You’ve got this.
Phoenix summers might feel like the sun’s trying to grill you, but that’s no reason to shy away from firing up the backyard barbecue. First, know your gear: gas grills are quick-draw cowboys, while charcoal brings the smoky poetry—clean those grates either way, because last month’s burger bits aren’t a vibe. Heat’s your next frontier—high for searing steaks, medium for juicy chicken, or low and slow in a smoker to turn ribs into a masterpiece.
