Tasty Examples of Grilling Techniques for Summer BBQs

Real-world examples of grilling techniques for summer BBQs

Let’s start with what you actually came for: concrete, real examples of grilling techniques for summer BBQs that you can copy, tweak, and make your own. Think of these as “plays” in your BBQ playbook.

Direct high-heat grilling: Burgers, dogs, and thin steaks

One classic example of grilling technique for summer BBQs is direct high-heat grilling. This is what most people picture when they think “BBQ night.” You crank the grill to medium-high or high, put the food right over the flames, and cook it fast.

Use this when:

• You’re cooking thinner cuts that finish in under 10–12 minutes: burgers, hot dogs, sausages, chicken thighs, pork chops, shrimp skewers, or skirt steak.

How to do it:

• Preheat the grill to about 450–500°F.
• Oil the grates lightly so food doesn’t weld itself to the metal.
• Place food directly over the burners or charcoal.
• Flip only once if you can help it; too much flipping slows browning.

A real example: quarter-pound beef patties, seasoned simply with salt and pepper, grilled 4–5 minutes per side over direct heat. You get that classic backyard burger with charred edges and juicy center. This is one of the best examples of grilling techniques for summer BBQs when you’re feeding a crowd fast.

Two-zone grilling: Your “heat control” superpower

If you only learn one example of smarter grilling technique, make it two-zone grilling. Instead of having the entire grill blazing hot, you create a hot side and a cooler side.

How it works:

• On a gas grill: Turn half the burners to medium-high and leave the other half off or low.
• On a charcoal grill: Pile the coals on one side only, leaving the other side mostly empty.

Now you have a searing zone and a safety zone. This is one of the most practical examples of grilling techniques for summer BBQs because you can:

• Sear chicken or steak over the hot side.
• Slide it to the cooler side to finish cooking gently without burning.

Real example: thick bone-in chicken breasts. Start them skin-side down over the hot side for crisp skin and good color, then move them to the cooler side, close the lid, and cook until they reach 165°F in the thickest part. You avoid the classic problem of burnt outside, raw inside.

For food safety details on safe internal temperatures, you can double-check the USDA’s guidelines for meat and poultry doneness at FoodSafety.gov.

Reverse sear: Restaurant-quality steaks at home

Another standout example of grilling technique for summer BBQs is the reverse sear. Instead of searing first, you cook the steak gently over indirect heat, then finish with a screaming-hot sear.

Why it works:

• The inside cooks evenly and slowly, giving you a rosy center from edge to edge.
• The final sear gives you a deep, flavorful crust without overcooking the middle.

How to reverse sear on a grill:

• Set up a two-zone fire.
• Place thick steaks (at least 1.25–1.5 inches) on the cooler side.
• Cook with the lid closed until they’re about 10–15°F below your target temperature.
• Move them to the hot side and sear 1–2 minutes per side.

Real example: a 1.5-inch ribeye cooked to medium-rare. You slow-cook it over indirect heat to about 115–120°F, then sear until it hits around 130°F. Let it rest. You get one of the best examples of grilling techniques for summer BBQs when you want “steakhouse at home” results.

Low-and-slow smoking: Ribs and pulled pork on a regular grill

You don’t need a giant offset smoker to try low-and-slow BBQ. One of the more impressive examples of grilling techniques for summer BBQs is turning your regular grill into a smoker.

Basic method:

• Set up your grill for very low, indirect heat (around 225–275°F).
• Add soaked wood chips in a smoker box or wrapped in foil with holes punched in it.
• Place ribs, pork shoulder, or even a whole chicken on the cool side.
• Keep the lid closed and resist the urge to constantly peek.

Real example: baby back ribs. Rub them with a spice mix, cook them indirectly at about 250°F for 3–4 hours, adding wood smoke along the way. In the last hour, brush with sauce if you like. The meat should be tender, with a gentle tug off the bone, not falling apart like mush.

If you’re curious about long-term health and grilling, especially around smoke and char, organizations like the National Cancer Institute have helpful overviews on heterocyclic amines and PAHs in grilled meats: National Cancer Institute – Chemicals in Cooked Meats.

Indirect roasting: Whole chickens, roasts, and big veggies

Indirect roasting is another example of grilling technique for summer BBQs that feels almost like using an outdoor oven.

You:

• Set the grill to medium heat.
• Turn off the burners directly under the food or keep the coals to the sides.
• Cook larger items with the lid closed.

Real examples include:

• A whole spatchcocked chicken laid flat between two charcoal piles.
• A pork loin roast cooked over the center of a gas grill with the side burners on.
• Whole cauliflower rubbed with oil and spices, roasted until tender and browned.

This style of indirect grilling is perfect when you want that grilled flavor but need gentle, even cooking.

More specific examples of grilling techniques for summer BBQs

Now let’s zoom into some more targeted, real examples of grilling techniques for summer BBQs that go beyond meat. These are the moves that turn a basic cookout into something people remember.

Veggie grilling: Getting real color without turning them to mush

Vegetables on the grill can be incredible, but they need a slightly different approach.

Some of the best examples of grilling techniques for summer BBQs with veggies include:

• Grilling sturdy vegetables like bell peppers, zucchini, and eggplant over direct medium heat, brushed with oil and seasoned simply.
• Using a grill basket for smaller items like cherry tomatoes, sliced onions, or green beans so they don’t fall through the grates.
• Blanching tougher vegetables like carrots or potatoes first, then finishing on the grill for color and flavor.

Real example: thick slices of zucchini and yellow squash, tossed with olive oil, salt, pepper, and garlic powder, grilled over medium heat 3–4 minutes per side. You get char marks, tender centers, and a side dish that actually gets eaten.

Seafood on the grill: High heat, short time, gentle touch

Seafood is one of the trickier but most rewarding examples of grilling techniques for summer BBQs.

Key moves:

• Use high heat and oil the grates well.
• Pat fish dry and oil the fish lightly so it doesn’t stick.
• For delicate fish, use a fish basket or grill on a piece of foil.

Real examples include:

• Salmon fillets grilled skin-side down over medium-high heat, lid closed, until the fish is almost cooked through, then briefly flipped.
• Shrimp skewers marinated in garlic, lemon, and olive oil, grilled 2–3 minutes per side.
• Oysters grilled in the shell until they just pop open, then topped with garlic butter.

Seafood cooks fast, so stay close. Overcooking is the enemy here.

Fruit on the grill: The underrated summer BBQ move

If you’ve never grilled fruit, you’re missing one of the simplest examples of grilling techniques for summer BBQs that feels fancy with almost no effort.

Try this:

• Cut pineapple into rings or spears, brush with a little oil or honey, and grill over medium-high heat until caramelized.
• Halve peaches or nectarines, remove the pit, and grill cut-side down until you get grill marks and softened flesh.

Real example: grilled peach halves served with vanilla ice cream and a drizzle of honey. The heat concentrates the sweetness and adds a light smokiness that screams summer.

Newer trends and modern examples of grilling techniques for summer BBQs

Grilling in 2024–2025 isn’t just about charcoal vs. gas anymore. A few newer trends are shaping how people cook outdoors.

Pellet grills and smart thermometers

Pellet grills have exploded in popularity because they combine smoke flavor with set-it-and-forget-it convenience. Wood pellets feed into a fire pot automatically, keeping the temperature steady.

Modern examples include:

• Smoking a pork shoulder overnight on a pellet grill with a built-in temperature controller.
• Using a Bluetooth or Wi-Fi thermometer to monitor a brisket from your phone while you hang out with guests.

These tools don’t replace skill, but they do make it easier to nail longer cooks. When you pair them with the other examples of grilling techniques for summer BBQs—like two-zone cooking and reverse sear—you get consistency instead of guessing.

Plant-based and flexitarian grilling

Another big shift: more people are grilling plant-based proteins and lighter options. That doesn’t mean giving up flavor.

Real examples include:

• Grilling marinated tofu slabs over direct medium-high heat until crisp at the edges.
• Cooking plant-based burgers using the same direct high-heat method as beef, but watching closely because they can dry out faster.
• Grilling halloumi cheese or paneer as a meaty-feeling, vegetarian-friendly option.

For people watching saturated fat, organizations like the American Heart Association offer guidance on balancing red meat and plant-based proteins: American Heart Association – Healthy Cooking.

Safety, doneness, and staying out of the danger zone

Good technique isn’t just about flavor; it’s also about safety. A few habits show up again and again in the best examples of grilling techniques for summer BBQs:

• Using an instant-read thermometer instead of guessing. This helps you hit safe temperatures without overcooking.
• Keeping raw and cooked foods separate, especially when handling poultry and ground meats.
• Marinating in the fridge, not on the counter, and tossing leftover marinade that touched raw meat.

Foodborne illness spikes in warm-weather months, so outdoor cooks need to be extra careful. The CDC has a solid overview of outdoor food safety tips here: CDC – Grilling and Food Safety.

FAQ: Common questions about examples of grilling techniques for summer BBQs

What are some easy examples of grilling techniques for summer BBQs for beginners?

Start with direct high-heat grilling for burgers and hot dogs, plus simple two-zone grilling for chicken pieces. These are forgiving, fast, and teach you how to manage heat without overwhelming you.

Can you give an example of a two-zone grilling setup on a gas grill?

Sure. Turn the burners on the left side to medium-high and leave the right-side burners off. Sear food over the lit burners, then slide it to the unlit side to finish cooking gently with the lid closed.

What are good examples of foods for reverse sear on the grill?

Thick steaks (like ribeye, strip, or filet), thick pork chops, and even lamb chops are great candidates. The key is thickness—about 1.25 inches or more—so the slow phase has time to work before the final sear.

Are there examples of grilling techniques for summer BBQs that work well for vegetarians?

Absolutely. Grilling marinated tofu, grilling hearty veggies like portobello mushrooms, and grilling fruit like peaches or pineapple are all excellent options. Halloumi cheese and plant-based burgers also take well to direct medium-high heat.

What’s a simple example of indirect grilling for a family dinner?

A whole spatchcocked chicken cooked over indirect medium heat is perfect. Season it, place it in the center of the grill with heat on the sides, close the lid, and roast until the breast hits about 165°F. You get crisp skin and juicy meat with very little fuss.

When you look at all these real examples of grilling techniques for summer BBQs—direct heat, two-zone cooking, reverse sear, low-and-slow smoking, veggie and fruit grilling, and modern pellet setups—you start to see a pattern. It’s all about controlling heat and choosing the right method for the food in front of you. Master a few of these, and your summer BBQs stop being stressful guessing games and start feeling like something you’ve actually got handled.