Grill Skills
Master grilling steaks, ribs, salmon, and the art of smoke cooking with visual step-by-step guides and videos
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Sauce, Slather, and repeat
Master the art of grilling ribs
- Checking for Doneness
- Gas Barbecue Setup
- Seasoning Baby Back Ribs
- Removing the Membrane from Baby Back Ribs
All Grill Skills
- Griddling on a Weber Slate
- Seafood Barbecuing Guide
- Your Guide to Keeping Your Weber Q in Top Condition
- Setting up your Weber Q barbecue for Indirect Cooking (2023)
- Setting up your Weber Q barbecue for Direct Cooking (2023)
- Direct versus Indirect on your Weber Q
- How to carve your turkey
- How to create Onion Ring Skewers
- How to Pan Fry Delicate Fish
- Turkey Size and Roasting Guide
- How to Butterfly a whole chicken
- How to roll pretzels
- How to shuck an oyster
- Prepare Squid like a pro!
- Trimming Bone-In Pork Shoulder (Pork Butt/ Boston Butt)
- Master-Touch Plus - Low and Slow Cooking
- Smoking on the Smokey Mountain
- Smoking on a Premium Gas Barbecue
- Smoking on a Charcoal Barbecue
- Wood Chips and Chunks
- Using a Chimney Starter
- Fire Configurations
- Types of Charcoal
- Trimming and Preparing Lamb ribs
- How to Grill Flatbreads
- How to Prepare Fennel
- How to Thread Prawn Skewers
- How to Probe a Whole Chicken
- How to Probe a Steak
- How to Probe a Roast
- 57cm Kettle Charcoal Barbecue Setup – Low and Slow Cooking
- 57cm Kettle Charcoal Barbecue Setup – Direct Cooking
- 57cm Kettle Charcoal Barbecue Setup – Indirect Cooking
- Indirect Heat on a Weber Q (<2023)
- Direct Heat on a Weber Q (<2023)
- Direct Heat on a Premium Gas Barbecue
- Indirect Heat on a Premium Gas Barbecue
- Top 10 Barbecuing Basics
- Making Gravy
- Baby Back Ribs vs. Spare Ribs
- What is a ’shiner’?
- What to Look for in a Steak
- Butchering a Porterhouse Roast
- Trimming a Porterhouse Steak
- Preparing Porterhouse Steaks
- Preparing Skirt Steak
- Serving Flat Iron Steaks
- Freezing Steaks
- Look at the Colour
- Smoking Beer Can Chicken
- Smoking a Boneless Beef Rib Roast
- Smoking Pork Shoulders
- Planking Salmon
- Smoking Tuna in Cedar Paper
- Farm-Raised vs. Wild Salmon
- Chopping an Onion
- Mincing Garlic
- Mincing Ginger
- Dicing an Avocado
- Choosing the Right Steak
- Barbecuing Basic Burgers
- Measuring Heat: The Hand Test
- Using a Rotisserie
- Preparing Baby Back Ribs
- Preparing Pork Fillet
- Trussing Chicken for a Rotisserie
- Setting Chickens on a Rotisserie
- Carving a Whole Chicken
- Preparing a Side of Salmon
- Peeling and De-Veining Prawns (Tails Left On)
- Cutting a Pineapple
- Zesting a Lemon
- Cutting a Mango