Grilling is one of the oldest and most direct ways to cook meat. Flame, heat, and contact — no water, no covering, just the transformation that happens when fire meets flesh. Whether you’re using a Kamado, a plancha, or a kettle barbecue, the principles remain the same: manage the heat, use the zones, and don’t be afraid of smoke.
A grill isn’t just for steaks and burgers. It’s where you get blistered lamb chops, pork belly with crisp skin and soft fat, or bone-in ribeyes with a crust worth chasing. It’s ideal for cuts with a little fat — that’s where the sizzle comes from. But even leaner cuts like flat iron or chicken thighs take well to a fast, smoky cook when seasoned and watched with care.
The key is control. Learn to read your grill. Feel the heat with your hand — a few seconds of tolerance means medium heat; too hot to hover means it’s time to shift the meat. Create zones: direct heat for searing, indirect for finishing. Lid down to roast, lid up to sear.
Start with room-temperature meat. Dry it well. Season simply. And once it hits the bars, don’t move it too soon — that crust needs time to form. Resting after grilling is just as crucial as with any roast: five to ten minutes makes the difference between juicy and dry.
Char isn’t a mistake — it’s flavour. Just don’t burn it. If the fat starts flaring, move the meat. If the surface dries out, brush it with oil or baste it with something sharp — vinegar, lemon, butter, or marinade.
This section covers direct and indirect grilling, resting and carryover heat, and the best cuts for barbecue. Whether it’s pork ribs or a full tomahawk, grilling is less about rules and more about rhythm. Get to know your fire, and your meat will follow.
A good burger is one of the purest expressions of beef. There is very little to hide behind, which is why quality of meat, fat content and handling matter far more than clever toppings or heavy seasoning. This guide sets out the different burger options available through Grid Iron, and how to get the very best from each using sound, repeatable technique.
This impressive tomahawk pork chop, grilled to perfection, is a true centrepiece dish. With its rich marbling, smoky char, and a vibrant chimichurri sauce to cut through the richness, it brings bold flavour and rustic appeal to the table. Perfect for entertaining or a weekend feast.
These Kyiv Burgers are inspired by the classic Chicken Kyiv, but reimagined with Grid Iron Burger Mince. Instead of breadcrumbs and whole chicken breast, the garlic and herb butter is hidden inside the juicy patty, creating a molten centre that oozes out when you bite. Served in a soft bun with salad leaves and relish, this burger is both indulgent and comforting — perfect for a weeknight treat or a weekend cook-up.
This dish pairs smoky, juicy grilled chicken with a refreshing watermelon–feta salad for the ultimate hot-weather meal. The chicken is marinated with citrus, chilli, and herbs, while the salad offers a cooling, sweet–salty contrast. Everything can be prepped ahead, so you spend less time cooking in the heat.
Big, bold and dramatic — a thick-cut T-bone cooked over open flame is one of the finest ways to celebrate native breed beef. This method delivers a beautifully charred crust, smoky depth, and a tender centre that sings with nothing more than salt and fire.
A tender, smoky grilled pork tenderloin meets the bright, garlicky punch of a fresh chimichurri sauce in this vibrant dish. Perfect for a summer evening, this is a quick-cooking, flavour-packed centrepiece that feels both elegant and relaxed.
These smoky, sticky, and melt-in-the-mouth burnt ends are made from the point end of a brisket, perfect for barbecue lovers who appreciate rich flavour and irresistible texture. Ideal for a special weekend cook on your smoker or BBQ.
A whole lamb shoulder is a glorious cut for slow roasting, full of rich flavour and meltingly tender meat. Cooking it on a kamado-style grill brings gentle, smoky heat and an irresistible crust, but it works just as beautifully in a conventional oven. Here’s how to make this centrepiece shine.
A summertime classic made even better with well-seasoned chicken, smoky grill marks, and sweet corn charred to perfection. Whether you’re firing up the Kamado or a kettle barbecue, this one’s all about big flavour, crispy skin and sunshine eating.
Rich, bold, and full of flavour, this Yorkshire mutton leg shank end is the perfect candidate for slow roasting on a Kamado BBQ. The fat renders beautifully over time, basting the meat and creating irresistibly crisp bark and melting tenderness. Ideal for a weekend gathering.
Lamb koftas are a delicious and aromatic dish, popular in Middle Eastern and Mediterranean cuisine. Made with spiced minced lamb, they are shaped onto skewers and grilled to perfection, resulting in a juicy and tasty bite. The combination of cumin, coriander, and fresh herbs gives them a rich depth, while serving them with cooling yoghurt dips, fresh salads, and warm flatbreads makes for a well-balanced meal.
Tender pork steaks slathered in a rich, homemade BBQ sauce, this dish combines smoky, sweet, and tangy flavours for a perfect summer meal. Serve with classic sides like coleslaw, potato salad, or corn on the cob, and pair with a refreshing drink such as cider or Sauvignon Blanc for a perfect dining experience.
Mouth-watering Memphis-style BBQ ribs, prepared using the classic 3-2-1 method. This recipe ensures tender, fall-off-the-bone ribs with a perfect balance of smoky, tangy, and slightly spicy flavours. Paired with traditional Southern sides and refreshing drinks, these ribs are perfect for any BBQ gathering. Enjoy the authentic taste of Memphis with every bite!
Cook up a sensational whole picanha on your Kamado BBQ to enjoy the full, rich flavours of this Brazilian cut of beef. Known for its tender texture and succulent fat cap, picanha offers a balance of meaty taste and juicy fat that melts and infuses during cooking. This recipe guides you through the essential steps of preparing, seasoning, and grilling your picanha to perfection, along with expert tips for slicing and serving.
When preparing Texas Style BBQ Boston Butt, you’re going to enjoy the rich, smoky flavours of slow-cooked pork. This guide will walk you through the process, emphasising the Texas BBQ method while offering insights into other cooking techniques. Whether you’re smoking, roasting, or slow-cooking, this recipe will help you achieve tender, tasty pork, perfect for a range of delicious pairings.
Texas BBQ style chuck roast embodies the bold flavours and slow-cooking techniques that Texas barbecue is celebrated for.
Using a chuck roast, a cut known for its rich marbling and flavour, this recipe brings the essence of Texas BBQ to your backyard, offering a hearty dish that’s perfect for gatherings or a family dinner. The slow-smoked process ensures a tender, succulent roast that’s packed with flavour, making it a hit for any barbecue lover.
Texas brisket is a classic barbecue dish renowned for its smoky, tender, and flavourful meat. This recipe guides you through the process of preparing and smoking a beef brisket to perfection, ensuring a juicy and delicious result that’s perfect for any barbecue gathering.
