Grill Theory

Cuts & Recipes

9 guides

A practical guide to the best cuts of beef for grilling: tenderness, heat method, and price tier for every cut from ribeye to flat iron.

Learn how to smoke a pork shoulder low and slow for pulled pork. Covers the right cut, rub, temps, the stall, and when to pull and rest.

Learn how to grill corn on the cob, in the husk or husked, with exact temps, times, and finishing ideas for backyard-perfect results.

Master the reverse sear steak method on your grill: low indirect heat first, then a hard sear for edge-to-edge doneness and a serious crust.

Learn how to grill salmon without sticking every time. Covers prep, grill temp, skin-side placement, and timing for perfect grilled salmon.

Learn how to grill pizza on gas, charcoal, or pellet grills. Covers dough handling, two-zone setup, stone vs grate, and topping strategy.

Learn how to grill chicken thighs with crispy skin, juicy meat, and the right internal temp—using a simple two-zone fire.

Learn how to grill burgers that stay juicy every time — fat ratios, patty shaping, two-zone fire, and exact temps explained.

Learn how to grill pork chops that are juicy, not dry. Covers cut selection, brining, seasoning, two-zone heat, and the right pull temp.