Barbecue season kickoff

{{whyLabel}}: Leftover carbon and grease from last season can cause flare-ups and impart bitter flavors to your food.

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• Heat the grill to high for 15 minutes to carbonize residue.
• Scrub the grates thoroughly with a bristle-free brush or a ball of aluminum foil.
• Wipe the grates with a paper towel dipped in high-smoke-point oil (e.g., canola) to season them.

{{doneWhenLabel}}: Grates are shiny and free of visible debris.

{{whyLabel}}: Running out of gas or charcoal mid-cook is the most common BBQ fail.

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• For gas: Check the gauge or use the 'hot water test' (pour hot water down the side; the cold spot indicates the gas level).
• For charcoal: Ensure you have at least two full 4kg bags of hardwood lump charcoal or briquettes.
• Purchase a backup tank or extra bag if levels are below 50%.

{{doneWhenLabel}}: You have enough fuel for at least 4 hours of continuous grilling.

{{whyLabel}}: Accuracy is the difference between a juicy steak and a dry one; even digital probes can drift over time.

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• Fill a glass with crushed ice and a little water.
• Insert the probe; it should read exactly 32°F (0°C).
• Use the 'Calibrate' button if your model allows, or simply note the offset (e.g., +2 degrees).

{{doneWhenLabel}}: Thermometer accuracy is verified within 1 degree.

{{whyLabel}}: A structured menu ensures a mix of textures, flavors, and dietary options.

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• Main 1: Reverse-seared Ribeye Steaks (3-4 thick cuts).
• Main 2: Bourbon Peach Glazed Chicken Thighs (1kg).
• Plant-Based: Grilled Cauliflower Steaks with Chimichurri (2 large heads).
• Sides: Grilled Corn on the Cob and Classic Potato Salad.

{{doneWhenLabel}}: Menu is finalized and quantities are calculated.

{{whyLabel}}: Fresh, thick-cut meats are essential for advanced techniques like the reverse sear.

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• Visit a local butcher for Ribeye or Striploin at least 1.5 inches (4cm) thick.
• Select bone-in, skin-on chicken thighs for maximum moisture.
• Pick heavy, firm cauliflower heads and fresh corn with green husks.

{{doneWhenLabel}}: All fresh ingredients are in your refrigerator.

{{whyLabel}}: A 'Swicy' (Sweet + Spicy) profile is the top trend for 2025/2026 BBQ.

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• Combine 1/2 cup brown sugar, 1/4 cup smoked paprika, 2 tbsp black pepper, 1 tbsp garlic powder, and 1 tsp cayenne.
• Store in an airtight jar.
• Note: Keep salt separate for the dry-brining step to control sodium levels.

{{doneWhenLabel}}: 1 cup of custom rub is ready for use.

{{whyLabel}}: Salting 24 hours ahead allows moisture to be reabsorbed, seasoning the meat deeply and ensuring a better crust.

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• Pat steaks dry with paper towels.
• Apply 1/2 tsp of Kosher salt per pound of meat evenly on all sides.
• Place on a wire rack over a baking sheet and leave uncovered in the fridge for 12-24 hours.

{{doneWhenLabel}}: Steaks are salted and resting in the refrigerator.

{{whyLabel}}: Homemade glazes provide a complex umami-sweet finish that store-bought sauces lack.

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• Simmer 1 cup peach preserves, 1/4 cup bourbon, 2 tbsp apple cider vinegar, and 1 tbsp soy sauce in a pan for 10 mins.
• Let cool and store in a jar.
• Reserve half for basting and half for serving.

{{doneWhenLabel}}: Glaze is thickened and stored.

{{whyLabel}}: This allows you to sear over high heat and finish thick cuts gently without burning the exterior.

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• For Gas: Turn burners on one side to high, leave the other side off.
• For Charcoal: Pile all lit coals on one half of the grill.
• Place a drip pan on the 'cool' side to prevent flare-ups.

{{doneWhenLabel}}: Grill has a distinct 'Hot Zone' and 'Cool Zone'.

{{whyLabel}}: This technique ensures edge-to-edge pinkness and a perfect crust.

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• Place dry-brined steaks on the 'Cool Zone' (indirect heat).
• Close the lid and cook until internal temp reaches 115°F (46°C) for medium-rare.
• Move steaks to the 'Hot Zone' and sear for 1 minute per side until a deep crust forms.

{{doneWhenLabel}}: Steaks reach a final internal temp of 130-135°F (54-57°C).

{{whyLabel}}: Chicken thighs are forgiving but need high internal temps to be tender.

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• Season thighs with the 'Swicy Rub'.
• Grill over indirect heat until internal temp is 150°F (65°C).
• Baste generously with glaze and move to direct heat for 2-3 mins per side to caramelize.

{{doneWhenLabel}}: Chicken is charred and reaches 165°F (74°C) internally.

{{whyLabel}}: High heat transforms cauliflower into a nutty, savory main course.

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• Brush 1-inch thick cauliflower slices with oil and salt.
• Grill over direct heat for 5-6 minutes per side until dark grill marks appear.
• Move to indirect heat for 5 minutes to soften the core.

{{doneWhenLabel}}: Cauliflower is tender with charred edges.

{{whyLabel}}: Cutting meat immediately causes juices to run out, resulting in a dry meal.

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• Transfer steaks and chicken to a warm platter.
• Tent loosely with foil (don't wrap tightly or the crust will soften).
• Wait at least 10 minutes before slicing.

{{doneWhenLabel}}: Meat has rested and juices have redistributed.

{{whyLabel}}: It is 10x easier to remove residue while the grill is still hot than when it's cold.

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• Once food is off, give the grates a final scrub with your brush.
• Apply a light coat of oil to prevent rust.
• Close the vents (if charcoal) to extinguish the fire.

{{doneWhenLabel}}: Grates are clean and oiled.

{{whyLabel}}: Proper storage prevents foodborne illness and keeps BBQ leftovers moist for reheating.

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• Allow meat to reach room temperature (max 2 hours).
• Place in airtight containers; add a spoonful of leftover glaze to the chicken to keep it moist.
• Refrigerate immediately.

{{doneWhenLabel}}: All leftovers are safely refrigerated.