Hot and fast, done right.
High-heat grilling techniques with real temperatures and times: steaks, wings and whole chicken, then put them into practice with the recipes.
Guides
How to Grill Steak
Ribeye, strip, filet, sirloin, T-bone, tomahawk, flank and skirt: cuts, two-zone vs. reverse sear, doneness temps and slicing.
Read → GuideHow to Grill Chicken Wings on a Weber Kettle (Vortex Method)
Ultra-crispy wings using a charcoal vortex for high, even heat: prep, setup, timing, temperatures and saucing.
Read → GuideHow to Grill a Whole Chicken
Spatchcock, beer can, rotisserie or classic, on a kettle, Big Green Egg or gas grill. Crispy skin, doneness and carving.
Read →Grilling recipes
All recipes →Grilled Ribeye Steak
Dry brine, hot sear, finish on the cool side. Medium-rare every time.
RecipeReverse Sear Steak
Tomahawk or thick-cut: slow cook, then a hot sear for edge-to-edge medium-rare.
RecipeCrispy Grilled Chicken Wings
Kettle + vortex, with Buffalo, honey garlic and lemon pepper sauces.
RecipeBeer Can Chicken
Roasted upright for crisp skin all around, on any grill.