“I never learned to grill because I don’t want to do it.” – My incredible mother-in-law

You can’t question her theory. After all, grilling is hot, tricky sometimes, and can make your hair smell like you’ve been at a bonfire.

I embraced that attitude for the first several years of my marriage. Meat and veggies were cut, prepped, marinated, and whatever else needed before handing them off to my husband to cook over the flame (who then wanted to take credit for the cooking. Men.)

That worked until it didn’t. He began working later hours, I wanted to get ahead on that night’s dinner, or I just wanted to make the stinking meal and get on with the evening.

He showed me the ropes and now I get to take credit for ALL the cooking. I admit, sometimes I wonder, “what was I thinking?” and perhaps my dear mother-in-law was a genius.

If you don’t know how to grill and want to learn, ask a friend or your spouse to instruct you. Or, do what one of my resourceful and brilliant friends did: search YouTube. She can now deliver succulent chicken to her family all on her own, thank you very much.

Along the way, I’ve learned a few tricks that make a huge difference in the success of my meal. With Memorial Day just around the corner, I wanted to pass these along so you’ll have plenty of time to purchase and use them.

3 game-changing grilling tools

1. Bluetooth Digital Thermometer

My Weber iGrill mini thermometer has completely transformed the process of grilling (and baking) meats. Previously I had two ways of knowing if the meat was done:

1. Watching the clock based on the recommended grill times, or
2. Pressing into the item with my metal spatula. Spongy meant more time needed, hard meant overcooked.

It was never a perfect science, and as I discussed in this article, my younger son always felt my chicken breasts were dry.

I allow the meat to cook for the recommended time on the first side. After flipping, I poke the probe into the middle of the largest piece and turn it on.

The thermometer communicates to an app on your phone (because what doesn’t have an app nowadays?) The Weber iGrill app allows you to choose what you’re cooking, the cut of it, and for some meats, how well you want it. Items like chicken only have “well done” at 165 degrees because nobody ever thought, “hmmm, maybe I’ll see if I can skirt salmonella today and eat it rare.”

The one catch is this particular device only transmits 10-15 feet, so you’ll have to leave your phone within that parameter. Several other models are available and may offer more distance.

This device is also helpful to me in the oven, where I’ll stick it in fish or chicken to ensure it’s done completely.

2. Cedar Grilling Planks

These give such an amazing flavor that my family rebels if I cook our weekly steelhead trout without them. The fish practically melts in our mouths.

Smoked meat, fish, and veggies have a distinct, amazing taste and smell. I’d love to be able to prepare more items in our hybrid Big Green Egg smoker, but really: Ain’t nobody got time for that.

These one-time-use planks can’t replicate the smoking process, but they sure do mimic it.

One VERY IMPORTANT user note: the planks must be soaked 30 minutes – 2 hours prior to use. I’ve submerged mine for more than that, and honestly, I don’t know why you couldn’t put them underwater before leaving for work in the morning. (I haven’t tried it, though.)

You may find the edges flare some during grilling. That’s ok, just spray with a water bottle.

I’ve found planks at Lowe’s and my local grocery store, HEB. TrueFire Gourmet Planks are my favorite brand as they seem to offer the most flavor and have the least flare-ups.

My Sunday Steelhead trout recipe: Place filet of trout on grilling plank. Season with sea salt and pepper. Place lemon rings on top if you have any. Place thermometer in thickest portion of filet and grill until thermometer reaches 135. Easy peasy!  (To remove, I leave the planks on the grill to cool down and serve directly to plates. Just remember to go back and dispose after dinner or you may find some new critter friends the next day.)

3. Grilling Bowl

My amazing mother gifted me one of these years ago. I’m pretty sure she found it on sale and I’m positive I’ve gotten her money’s worth.

Mine has seen better days but still does the job. I searched for “pewter grilling bowl” and unfortunately can’t find my exact one, but this one from Amazon and this one from Home Depot are similar. (Except, of course, they aren’t on sale, which would prohibit my mom from purchasing it.)

The key is the bowl is SOLID – no holes, so it holds in marinade and natural juices from your vegetables.

The bowl is fantastic for grilling vegetables. It keeps the moisture in, so you get the flavor of a grill but it doesn’t dry out the veggies. Plus, hello, it’s so much easier and faster than skewering every mushroom one by one. It also takes up significantly less space on the actual grill.

Experiment with your favorite veggies. My go-to’s are mushrooms and Brussels sprouts. As I write this I’m wondering if a diced pepper medley (red, yellow, and orange) with cut asparagus might be good? Hmmmm.

Grilled Mushrooms in a bowl: Wash whole mushrooms and cut off stem. Toss with italian dressing (I like Newman’s Own Light Italian). If you have time, marinade for 15 minutes or more. Grill on low heat for 12 minutes, stirring with a heat-resistant plastic spoon once or twice.

Grilled Brussels Sprouts in a bowl: Wash 1 bag sprouts. Trim the stem and halve. Mix 2 tablespoons each of olive oil and balsamic vinegar. Add 1 clove garlic and salt and pepper to taste. Alternatively, use ¼ cup (or more to taste) balsamic vinaigrette (again, Newman’s Own makes a nice one). If you have time, marinade for 15 minutes or more. Grill on low heat for 12-15 minutes, stirring with a heat-resistant plastic spoon once or twice.

There you go! You almost have a complete meal ready. Fire up your grill, cook steelhead trout and grill some Brussels sprouts at the same time. Cut up some watermelon or a piece of fruit and BAM – dinner is served!

Do you have a favorite accessory? Please share below!

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