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The Gentleman’s Guide to Summer Grilling

Gimme fuel, gimme fire, gimme that which I desire!

Are you tired of the same old burgers and hot dogs? Is your grill gathering dust? If so, you’re in luck. We have unique tips and tricks to reinvigorate your summer grilling and elevate your BBQ game to the next level. From special marinades to gourmet grill-friendly recipes, you’ll be the talk of the neighborhood in no time.

Guide to Summer Grilling

1. Explore Different Cuisines

It’s time to break free from the same old grilling routines and add some spice to your life. How about trying some Korean-style BBQ? Or maybe even a classic Argentinian Asado? Incorporate elements from different cuisines to provide an eclectic range of flavors and open up a world of possibilities on your grill. Here’s one of my favorites:

2. Marinate for Maximum Flavor

Marinades don’t just impart flavor; they also help tenderize meat. Please don’t shy away from experimenting with various marinades, but be sure to give it enough time to work its magic. As a rule of thumb, a minimum of two hours is recommended for most meats but overnight is ideal.

Smoky Chipotle Honey Marinade


This marinade combines the smoky heat of chipotle peppers with the sweetness of honey and a tang from lime. It’s perfect for chicken, beef, and even vegetables!


  • 2 canned chipotle peppers in adobo sauce
  • 3 cloves of garlic, minced
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt to taste


  1. Combine the chipotle peppers (including some adobo sauce), garlic, honey, soy sauce, lime juice, olive oil, smoked paprika, and cumin in a blender or food processor. Blend until smooth.
  2. Taste the marinade and add salt as needed. Remember that soy sauce is quite salty, so add salt with caution.
  3. Place your meat or vegetables in a large zip-top bag or shallow dish. Pour the marinade over, making sure everything is well coated. Seal the bag or cover the dish.
  4. Let it marinate in the refrigerator. You can marinate for as little as 2 hours for meat, but let it sit overnight for a more robust flavor. For vegetables, 30 minutes to an hour is enough.
  5. When ready to grill, remove your food from the marinade and shake off any excess. Discard the remaining marinade.
  6. Grill as desired and enjoy the delicious, smoky, sweet, and tangy flavor!

Note: This marinade is quite spicy. If you’d like it less spicy, you can deseed the chipotle peppers or only use one instead of two. You can also increase the honey for more sweetness to balance the heat. Adjust it according to your preference.

3. Master the Art of Grilling Seafood

Master the Art of Grilling Seafood

Mastering the art of grilling seafood indeed requires a unique set of skills compared to grilling meat. Here are some tips and tricks to enhance your seafood grilling game:

1. Choose the Right Seafood

Not all seafood is ideal for grilling. For fish, choose sturdy, thick fillets or whole fish like salmon, swordfish, or tuna which hold up well to the high heat of a grill. Shellfish like shrimp, scallops, and lobster also grill beautifully.

2. Preheat Your Grill

Preheat your grill to the right temperature before placing your seafood. For fish, a medium-high heat is usually appropriate. Shellfish like shrimp and scallops can handle high heat.

3. Use the Right Tools

Having the right tools can make grilling seafood much easier. Grill baskets are great for smaller items like shrimp or fish fillets that might fall through the grill grates. A fish spatula, which is thinner and more flexible than regular spatulas, can be a game changer when flipping delicate fish.

4. Prepare Your Seafood

Ensure your seafood is clean and dry before it hits the grill. This helps to prevent sticking and allows the seafood to achieve a nice, crisp exterior. Lightly brushing the seafood with oil can also help prevent sticking.

5. Direct vs Indirect Heat

Larger, whole fish or shellfish like lobsters might benefit from indirect grilling, where the seafood is placed on the cooler side of the grill with the lid closed. This allows the seafood to cook evenly without the exterior burning. Smaller or thinner seafood items can be cooked quickly over direct heat.

6. Don’t Overcook

Seafood cooks much quicker than meat and can easily become tough and rubbery when overcooked. Most fish are done when the flesh is opaque and flakes easily with a fork. Shrimp and scallops turn a milky white color.

7. Let It Rest

Allow the seafood to rest for a few minutes after grilling. This evens out the temperature and allows the juices to redistribute.

8. Add Flavor

Finally, remember to add flavor. Whether it’s a light brush of olive oil and a sprinkle of salt and pepper, a flavorful marinade, or a squeeze of fresh lemon juice at the end, the right seasonings can elevate your grilled seafood to the next level.

Remember, practice makes perfect. Don’t be discouraged if your first few attempts aren’t perfect. With time and experience, you’ll master the art of grilling seafood in no time.

4. Vegetables are Game, too

Vegetables are Game, too

Grilling vegetables can bring out their natural sweetness and add a delightful smoky flavor that can’t be achieved through other cooking methods. Here are some tips and tricks to grill your vegetables perfectly:

1. Choose the Right Vegetables

Some vegetables grill better than others. Firm vegetables like peppers, onions, zucchini, eggplant, and corn hold up well on a grill. You can also grill tomatoes, asparagus, and mushrooms, but they require more care as they’re more delicate.

2. Prepare Your Vegetables

Preparation is crucial for grilling vegetables. Slice them to the right thickness, usually around 1/2-inch for most vegetables. This ensures they cook evenly. Leave small veggies like cherry tomatoes and mushrooms whole. Corn can be grilled in the husk, or shucked and put directly on the grill.

3. Use the Right Tools

A grill basket is a great tool for grilling smaller vegetables that might fall through the grates. Skewers can also be useful for making vegetable kebabs. Be sure to soak wooden skewers in water before using to prevent burning.

4. Season Well

Vegetables can be quite bland on their own, so make sure to season them well. Toss them in olive oil and your choice of spices or herbs before grilling. Salt and pepper are a must, but feel free to experiment with other spices like cumin, paprika, or garlic powder.

5. Direct vs Indirect Heat

Grill your vegetables over medium heat. Too high heat can char them on the outside before they’re cooked on the inside. Delicate vegetables like tomatoes should be cooked over indirect heat or at the edge of the grill where it’s cooler.

6. Grill Time

Grilling times vary depending on the vegetable. Asparagus and tomatoes may only need 2-3 minutes per side, while denser vegetables like potatoes or corn may need 15-20 minutes. Turn them frequently for even cooking.

7. Let Them Rest

Just like meat, vegetables need a few minutes to rest after they come off the grill. This allows the heat to distribute evenly, continuing to cook the vegetables slightly and stabilizing the flavors.

8. Serve with Style

Drizzle your grilled veggies with a little extra virgin olive oil, a squeeze of fresh lemon, or sprinkle with some fresh herbs right before serving to give them an extra burst of flavor.

With these tips, you’ll be able to serve up deliciously grilled vegetables that might even steal the show from your main course!

5. Don’t Forget the Drinks

Don't Forget the Drinks

Drinks are an integral part of any grilling experience, complementing your food’s flavors and helping keep everyone refreshed and in high spirits. Here are some tips to consider when planning your drink menu:

1. Pairing Drinks

Pairing drinks with your food can enhance the flavors of both. Light beers and white wines often go well with seafood and chicken, while darker beers, red wines, or stronger spirits like whiskey can stand up to the bold flavors of red meat. If you’re serving a variety of food, consider offering a range of drinks as well.

2. Making Cocktails

Cocktails can bring a sense of occasion to your grilling event. You could go classic with drinks like Mojitos, Margaritas or Pina Coladas, or explore more adventurous options. A popular trend is creating cocktails that incorporate grilled elements, like a grilled lemonade where the lemons are charred before being juiced, adding a smoky, complex flavor.

3. Non-Alcoholic Options

Remember to have non-alcoholic options available too. This could include soft drinks, iced tea, or homemade lemonade. Non-alcoholic mocktails can also be a hit.

4. Keep Drinks Cool

Especially in the heat of summer, it’s important to keep your drinks cool. Make sure you have plenty of ice available. You could also consider investing in a good-quality cooler or an outdoor fridge to keep beverages chilled throughout the event.

5. Drink Stations

Consider setting up a drink station where guests can help themselves. This can include a range of beers, wines, premixed cocktails, and non-alcoholic options. If you’re making cocktails, you might set up a DIY cocktail station where guests can mix their own drinks. Just be sure to clearly label all the ingredients and provide easy-to-follow recipes.

6. Drinkware

Invest in a range of durable outdoor drinkware that suits the type of drinks you’re serving. Stemless wine glasses, sturdy beer glasses, and highball glasses for cocktails are all good choices. Consider insulated drinkware for keeping drinks cool on hot days.

While drinks can be a fun part of any grilling event, it’s important to encourage responsible drinking. Always ensure your guests have a safe way home while consuming alcoholic beverages.

6. Recipe of the Week: Grilled Rib-Eye with Chimichurri Sauce

Grilled Rib-Eye with Chimichurri Sauce

A favorite from Argentina, a country that knows its grilling. This Rib-eye with Chimichurri Sauce recipe will impress your friends and family. The succulent, juicy meat paired with the tangy, fresh chimichurri sauce creates a harmony of flavors that will leave everyone wanting more. We include a step-by-step guide to ensure you nail this dish.


For the steak:

  • 2 Rib-eye steaks, about 1 1/2 inches thick
  • Salt and pepper
  • Olive oil

For the chimichurri sauce:

  • 1 cup fresh flat-leaf parsley
  • 1/2 cup fresh cilantro
  • 4 garlic cloves
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste


  1. Prepare the Chimichurri Sauce: Combine parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, and salt and pepper in a food processor or blender. Pulse until well combined but still slightly chunky. Set aside for the flavors to meld together while you grill the steaks.
  2. Prep Your Steaks: Remove the steaks from the refrigerator about 30 minutes before grilling. This allows them to come to room temperature, which will help them cook evenly. Pat the steaks dry with paper towels, then brush them lightly with olive oil. Season generously with salt and pepper on both sides.
  3. Preheat the Grill: Preheat your grill to high heat. If you’re using charcoal, let the coals burn until they’re covered with white ash. If you’re using a gas grill, preheat it to the highest setting.
  4. Grill the Steaks: Place the steaks on the grill and cook for about 4-5 minutes on one side, until they develop a nice seared crust. Flip the steaks and cook for another 3-4 minutes for medium-rare, or longer if you prefer your steak more well done. A meat thermometer inserted into the thickest part of the steak should read about 130-135°F for medium-rare.
  5. Rest the Steaks: After grilling, let the steaks rest on a cutting board or a plate for about 10 minutes. This allows the juices to redistribute throughout the steak, making it more tender and juicy.
  6. Serve: Slice the steak against the grain, if desired, or serve it whole. Drizzle the chimichurri sauce over the steak right before serving.

Tools & Techniques

  • Grill: A good quality grill is crucial for achieving the perfect sear on your steaks. Both charcoal and gas grills work well for this recipe.
  • Tongs: Long-handled tongs are the best tool for handling your steaks on the grill. They give you good control while keeping your hand away from the heat.
  • Instant-read thermometer: This is the most accurate way to check if your steak is cooked to your desired level of doneness.
  • Food processor or blender: This is needed for making the chimichurri sauce. If you don’t have one, you can chop the herbs and garlic finely by hand and mix the sauce in a bowl.

Remember, cooking times can vary based on the exact heat of your grill and the thickness of your steaks, so it’s always a good idea to check the internal temperature to ensure it’s to your liking. Enjoy your Grilled Rib-Eye with Chimichurri Sauce!

Like yoga, meditation, or a relaxing day at the spa, our “Guide to Summer Grilling” is an exercise in self-care. It’s not just about feeding your body with deliciously grilled food; it’s also about nurturing your mind. Grilling allows you to slow down, engage your senses, and truly immerse yourself in the process – a therapeutic break from our fast-paced world. It encourages creativity, patience, and a deeper connection with the food we eat. Ready to take your self-care to the next level and master the art of grilling? Schedule a Free Strategy Call with Charles today and embark on a unique culinary journey that nourishes body and soul.

In conclusion, with some creativity and planning, your summer grilling can become a culinary adventure. You can turn your backyard into the hottest restaurant by exploring different flavors, techniques, and ingredients. Happy grilling, gents!

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