7 foods you should never put on the grill

The temptation is real. Now that it’s warm enough to fire up the grill, you’re probably feeling the urge to cook every food in sight over those hot, smoking coals. But not so fast, the pros warn. While grilling is definitely the way to go for hot dogs and hamburgers, some things should simply never hit those hot grates. I talked to chefs and barbecue experts, and these are the foods they say don’t belong on the grill this summer.

Fresh-out-the-fridge meats

We’ve all been there. One minute you’re sitting on the deck minding your own business when all of a sudden, the smell of smoky meats comes wafting over from your neighbor’s yard. Now, all you can think about is that steak marinating in the refrigerator, and you must have it right this second. Waiting may seem like pure torture, but if you want that ribeye to taste its best, then it needs time to warm up. Why? “If the meat is ice cold, it cooks unevenly,” explains celebrity chef and restaurateur Fabio Viviani.

Tim McKirdy, a former professional chef and cohost of the Sauced podcast, adds that it’s essential to pull your protein out 20-40 minutes before it goes on the grill. “A cold piece of meat hitting a hot grate spends its first few minutes warming itself rather than developing a sear. By the time the crust has actually formed, the layer just underneath is already overcooked, and the center is still trailing behind,” he explains. If you want an even cook from edge to edge — and you do! — McKirdy advises placing your meat on a plate, lightly salting it and letting it sit at room temperature for at least half an hour before grilling it.

Viviani urges one additional step: Pat your ingredients dry before putting them on the grill. “If the food is wet, you’ll be steaming it instead of grilling it,” he says.

Thin cuts of meat

It’s easy to understand why you may be drawn to thinner cuts of meat in the grocery store. They cook quickly and are often cheaper than pricier picks like the New York strip and porterhouse. But the pros are clear: They’re not great for grilling.

“Extremely thin, lean cuts of meat can be very challenging because the intense heat from the grill can dry them out before developing desirable flavor or texture,” says Andrew Shaffer, a Kansas City Barbeque Society-certified judge and the contest organizer for the Giant National Barbecue Battle and Smoke on the Rail BBQ Festival.

Chef Barry Miles says he skips thin-cut, pre-sliced steaks altogether. “They are often cut too thin, sometimes from mixed muscles, and they leave you very little margin for error. By the time you get a sear, they’re already overcooked. Thicker cuts are more forgiving and deliver better juiciness and texture,” he says.

And to be clear, this guidance isn’t just for beef; it applies to poultry too. “Most home cooks turn lean, boneless chicken breasts into sawdust over high grill heat,” says pitmaster Kyle Bryner, the chef and owner of Blue Hound Barbecue in Dillard, Ga. Instead, he recommends chicken thighs as the better option for grilling because they’re harder to mess up, which means they won’t dry out as easily and have better flavor.

Muscular cuts of meat

Before you reach for the biggest piece of meat you can get your hands on, it’s not that simple. “One of the biggest mistakes I see home grillers make is treating every cut of beef the same,” explains executive chef Dagan Lynn. “Tender cuts thrive on the grill with high heat and quick cook times, while less tender cuts need low, slow cooking to reach their full potential.”

That’s why chef and pitmaster Jay Ducote says you should never grill a big, tough muscle like a pork shoulder or brisket. “Those belong in low and slow heat like a smoker or a braise. If you try to grill those large working muscles hot and fast over coals or gas, it’s going to end up being tough, chewy and burnt,” he says.

If you want an optimal grilling experience, Lynn says to start with cuts like ribeye, strip steak, T-bone, tenderloin and top sirloin. “These cuts are tender and have enough marbling to stay juicy while developing that flavorful, caramelized crust people expect from grilled beef,” he notes.

Overly-sauced meats

OK, now that you know what meats are best on the grill, let’s talk sauce. Yes, the right recipe can send your spare ribs into the stratosphere, but not if you apply it at the wrong time.

“If you brush on barbecue sauce or sweet marinades too soon, the sugars burn long before the food is fully cooked,” Viviani says.

Bryner agrees, adding that no one likes a bitter, burnt glaze. “Save sweet sauces for the end,” he says.

Flaky fish

Unless you like the idea of fish bits stuck on your grill rather than on your plate, choose carefully when deciding which sea creatures to cook over the hot coals. “Never grill delicate fish like sole, tilapia, flounder or anything thin and flaky. It sticks the second it touches the grate and falls apart when you try to flip it,” McKirdy says.

You may be wondering, “But what about a grill basket?” McKirdy warns even that is risky if you’ve got your heart set on a perfectly cooked fish fillet. “Even with a fish basket, the texture tends to go mushy because the flesh just isn’t built for direct flame, and there isn’t a great workaround.”

If you simply must have grilled seafood, you’ve got two options. First, choose a variety that can handle high heat. “Skin-on salmon or redfish do very well on the grill,” Ducote says.

Your other choice? Invest in a cedar plank, which Shaffer says is better suited for grilling delicate white fish.

Lettuce and other leafy greens

Grilled veggies are one of the hallmarks of summer cooking (and eating!), but not everything from the garden should be cooked this way. “I would keep most salad greens off the grill,” Ducote says. “Except for things like a whole head of romaine or cabbage, spinach, arugula, kale and the like will wilt too quickly and won’t do well on a grill.”

Viviani backs this up, adding, “Lettuces and leafy greens are bad ideas on the grill in the summer.

Eggs

Picture this: You’ve shaped the perfect hamburger patty, and it’s sizzling away on the grill. You’ve got a toasted bun, crispy lettuce and juicy sliced tomatoes waiting in the wings. You add a slice of cheese and you’re fully salivating now. The only thing that could take this burger over the top is a glorious sunny-side-up egg, just like they do in restaurants. You’ve got a cast-iron pan right there on the grill, why not just grab an egg from the fridge and fry it up, you think. Genius …

Err, hold right there. “Cooking eggs on an outdoor grill is like taking a tank to the grocery store — it’s complete overkill,” Viviani says. “The point is simple: Use the right tool for the job. A barbecue is designed for big jobs. Cooking eggs on the grill adds nothing to the result; you’re not improving the food.” If you want a gooey yolk to top your burger, cook it on your kitchen stove instead.

Expert-approved grilling accessories

So, all this talk of grilling has you inspired to invite a few friends over for a backyard feast this weekend? Bon appétit! Just make sure you’re ready for your grillmaster duties with these best-tested accessories our team of cooking editors loves.

Amazon

Senior Home Writer Lisa Schweitzer named these Misen grabbers the best tongs for grilling. ” If there were ever a pair for gripping and flipping, this is it,” she writes. “Despite their heft, they are gentle on delicate chicken breading, while offering a firm grip on marinated raw chicken and cooked proteins. With their non-slip silicone handles and tips, they would certainly be an asset for outdoor grilling.”

Amazon shoppers agree these tongs are a worthy investment for outdoor cooking. “Quality construction. Perfect for grilling out,” one customer commented.

Amazon

When it comes to making sure your proteins are cooked to perfection, a meat thermometer is a must-have. Senior Deals Writer Carrie McCabe put this smart design to the test, and it helped her cook chicken breast to absolute perfection. “I’d recommend the Meater to anyone who wants to get their grill on this summer,” she writes. Her hubby added, “I’ve honestly never grilled better meat — using this thermometer almost feels like cheating.”

Amazon

Burgers are a summer barbecue staple, but if you want to take your patties to the next level, investing in this small but mighty cook tool is a must. It’s designed to put more of the meat’s surface in contact with the griddle, creating a crisp, caramelized, mouthwatering crust. “This cast iron six-inch press will give you the burger of your life in five minutes…flat,” Schweitzer says.

More than 16,000 Amazon shoppers agree, giving this press a perfect five-star rating. “I love homemade burgers even more now that I have this little helper to keep patties flat and cooked to perfection,” one fan wrote.

Amazon

Schweitzer says this is her favorite cutting board for meat because it’s durable, dishwasher-safe and features practical juice grooves. “I love its versatility and plan to use it every time I’m prepping raw proteins like steak, pork and chicken,” she shares.

And get this: Though it looks and feels a lot like plastic, this cutting board is actually crafted from plant-based materials, including clay and biodegradable polymers. “The company claims this board is ‘free of permanent micro-plastics,'” Schweitzer notes.

Amazon

Eating grilled corn on the cob is probably one of my most treasured summer activities, but picking the debris out of my teeth afterward? Not so much. That’s why I’m taking a cue from Senior Deals Writer Britt Ross, who recommends this genius tool. “Not only does the stripper work faster than a knife, but it’s also safer to use — shuck, yeah!” she writes.

This product also has lots of fans on Amazon, over 5,000 of which have given it five out of five stars. “This is the absolute perfect tool for corn! I like the taste of fresh corn on the cob as it just hits different than canned or frozen. But I hattttttttttttttttttte the feeling in my teeth of biting it off like an animal. And I’m too clumsy with a knife to try and cut it off that way. This solves all my problems!” one person raved.

Amazon

After everyone’s eaten to their heart’s content, it’s time for clean up. After lots of testing, Schweitzer declared this the best overall grill brush, thanks to its three rows of vertically oriented, dense metal bristles and a metal scraper that are incredibly effective at degunking grill grates.

Lots of folks on Amazon agree with Schweitzer’s assessment; it’s earned over 11,000 five-star reviews. “I loved this grill brush from first use! Easily cleans up the grill grates and is sturdy,” one reviewer wrote.

The reviews quoted above reflect the most recent versions at the time of publication.