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The Ten Commandments of Grilling
Published: 03/20/2025
There’s something primal and deeply satisfying about cooking over an open flame—whether it’s the smoky aroma curling up from the coals or the first sizzle when meat hits the hot grates. Grilling isn’t just a cooking method; it’s a lifestyle, a ritual, and sometimes even a competitive sport. But whether you’re the weekend BBQ hero or just now branching out beyond burgers and brats, a few essential rules can take your grilling game from decent to downright legendary.
We’re not here to shame your gas grill or question your hot dog technique—but we are here to help you elevate the whole experience. Think of these as your grilling commandments: timeless tips, battle-tested advice, and smart shortcuts that make every cookout smoother, tastier, and more rewarding.
From fire-starting wisdom to tool must-haves and flavor-boosting secrets (yes, that includes a bottle of Murphy-Goode in hand), these rules are designed to help you grill smarter—not harder.
So fire it up, grab your tongs, pour yourself a glass of wine, and let’s get to work.
Our List of the 10 Commandments of Grilling
1. The only way to start charcoal is with a chimney starter - Lighter fluid is the devil. Just get a heavy-duty chimney (in the grilling aisle at the hardware store) and use a piece or two of newspaper soaked with a little vegetable oil to get things going.
2. Safety First - Keep a fire extinguisher handy whenever you’re working with fire. A long hose attached to a spigot also works well, just make sure it reaches the grill. A spray bottle filled with water is a good tool to handle flareups.
3. A digital thermometer is the most important barbecue and grilling tool - Understanding the temperature of your grill and the food is the single best thing you can do to create great food while you’re learning. Bi-metal analog thermometers (like the one that comes in your grills lid) can be off by 50° or more. They still respond to temperature change, but you need to know what your baseline is. An instant read digital thermometer is the way to go here.
4. Cast iron cookware is a grill’s best friend - We regularly extoll the virtues of cast iron on ManMade, but it deserves repeating here: cast iron makes your grill into a stove AND an oven. Use it to sear food for a great crust, or to hold smaller items that might slip through the grates. It’ll still taste grilled, and can help promote browning.
5. Use spring-loaded tongs for 95% of tasks - they’re like a heat-proof extension of your hand, and can be used from everything to flipping and moving food to redistributing hot coals and turning the grill grate. 12" models can be found under $15.00. Buy two.
6. You can create amazing barbecue at home without a dedicated smoker - With some wood chips or chunks and a low heat source, you can make awesome smoked foods. Your existing grill is, essentially, a box with a heat source - a place to smolder wood and keep the smoke surrounding the food. This is easier on a charcoal grill than a gas one, but both can work. If you have a Weber charcoal grill, the Smokenator insert is amazing device made by some buddies in California, and it will change the way you grill. Highly, highly recommended.
7. Enjoy the grill session - speaking of heat proof extensions of your hands, most grilling tasks only require your dominant hand. Make sure there’s a drink - like a glass of that Liar’s Dice red zin - in your other hand at all times. It’s your party, too.
8. Wood is good - charcoal tastes better than gas, and wood tastes better than charcoal. Wood smoke is the flavor of outdoor cooking. You can create the best of both worlds by using wood chunks (for charcoal) or chips (for gas) to infuse your food with smoke. Just keep things smoldering and smokey, not ablaze. Flare ups create an unpleasant char on food.
9. Clean and oil your grates frequently - before and after every grilling session. This not only prevents build up, but also creates a non-stick surface over time.
10. The two-zone fire gives you the most control - whether using charcoal or gas, setting up your grill to super hot on one side and medium on the other allows you to create the perfect crust or grill marks without burning the food. Simply bank the hot coals on one side of the grill, or turn one gas burner to high while others to medium, low, or even off. And always keep the lid closed on a gas grill.
The Perfect Pairing: Wine and the Grill
There’s something timeless about a good glass of wine next to a sizzling grill. Whether you’re cooking up juicy ribs, charred vegetables, or grilled seafood, pairing your meal with wine—especially a bottle from Murphy-Goode—adds depth, character, and a little extra celebration to the experience.
Why Wine Works with Grilled Foods
Grilling naturally builds bold, smoky, and caramelized flavors that play beautifully with wine. The Maillard reaction (that tasty browning that happens on grilled food) craves something with enough acidity, fruit, or spice to match it sip for sip. Wine enhances what the grill starts.
Murphy-Goode Picks for the Grill
- Liar’s Dice Zinfandel – Rich, jammy, and spicy, this Zin is practically made for BBQ ribs, smoked sausage, or grilled mushrooms brushed with a balsamic glaze. It’s bold without being overbearing.
- California Cabernet Sauvignon – This wine’s dark fruit and structure hold up beautifully against burgers, steak, or grilled portobello caps. Add some char, and you’ve got a match made in grill heaven.
- California Chardonnay – Creamy and balanced with bright citrus and toasted oak, this Chardonnay pairs beautifully with grilled chicken, corn on the cob, or even cedar-planked salmon. It’s the white wine for smoky summer evenings.
- North Coast Sauvignon Blanc – Crisp, clean, and zippy with notes of grapefruit and herbs, Murphy-Goode’s Sauvignon Blanc is perfect for lighter grilled fare like shrimp skewers, grilled zucchini, or lemon-marinated chicken breasts. It refreshes without overpowering.
Make It a Moment
Grilling is about more than food—it’s about connection. Whether you’re cooking solo or hosting a backyard hangout, pairing your grilled creations with the right wine invites people to slow down and savor the moment. Keep the bottle nearby, pour generously, and let the grill do its magic.
Our Favorite Grill Day Recipes
Need some fresh grilling inspiration? Whether you're planning a weekend cookout or just want to elevate your backyard dinner game, we've got you covered with a lineup of crowd-pleasing recipes that pair perfectly with Murphy-Goode wines.
Before you fire up the grill, be sure to check out our Murphy-Goode BBQ & Wine Pairing Guide for expert tips on what wine to serve with every grilled masterpiece.
Here are some of our go-to grilling recipes:
- Reverse Sear Porterhouse Steak with Herb Roasted Potatoes, Broccolini & Romanesco: An elegant and deeply flavorful steak dinner perfect for Cabernet lovers and seasoned grillers alike.
- Tri-Tip Sliders: Smoky, juicy tri-tip served slider-style—ideal for pairing with Liar’s Dice Zinfandel at your next backyard bash.
- Honey Chicken Breast with Grilled Sticky Sambal and Veggies: Sweet, spicy, and savory in all the right ways—perfect with a chilled glass of Sauvignon Blanc.
- Chicken Satay Appetizer: A fun and flavor-packed starter that sets the tone for any gathering, especially when served with a crisp white wine.
- Smoked Baby Back Ribs: Smoky, tender, and fall-off-the-bone delicious. A guaranteed hit when paired with bold red wines like Zinfandel.
- Grilled Mini Lamb Burgers with Merlot Mustard: A sophisticated take on the classic burger—made even better with a glass of Murphy-Goode Merlot.
- BBQ Spare Ribs – A Really Goode Recipe: Rich, sticky, and finger-licking good. This is a backyard essential that pairs beautifully with any bold red.
Whether you're into beef, chicken, lamb, or ribs, these recipes are guaranteed to bring out the best of your grill—and your wine glass. Bookmark a few, stock up on your favorite Murphy-Goode bottles, and let the good times sizzle.
