Your grill’s out. The weather’s warm. Here’s how to get it right from the start.
There’s nothing quite like firing up the grill for the first time each year. Whether you’re firing up charcoal or turning the dial on your gas grill, it’s all about getting back into the rhythm—good heat, great meat, and no guesswork.
Here are five simple tips to help you confidently kick off the season.
1. Clean and Preheat Your Grill
If it’s been sitting all winter, your grill needs some attention before you start cooking. Scrub the grates with a stiff wire brush to remove old buildup and grease. If you have cast iron grates, give them a light coat of oil afterward to prevent rust.
.
Next, check your burners (if using gas) for clogs, and make sure your propane tank is full or your charcoal is dry. Then, preheat for at least 15 minutes with the lid closed. A hot grill helps prevent sticking, gives you better sear marks, and kills off anything left behind from last season.
2. Use a Meat Thermometer
Don’t leave it to chance. A digital meat thermometer takes the guesswork out of grilling, especially early in the season when you might be a little rusty.
.
- Brats and sausage: 160°F
- Chicken thighs and breasts: 165°F
- Pork shoulder (for smoking): 195–205°F for pull-apart texture
- Steak: 130–135°F for medium rare
Miesfeld’s brats are fully seasoned and ready for the grill—just don’t overdo them. Keep the heat medium, turn occasionally, and pull them when they hit temp.
3. Oil the Grates Before You Grill
Oiling your grates helps prevent sticking and makes cleanup easier. After preheating, dip a folded paper towel in a high smoke point oil (like canola or grapeseed), and use tongs to rub it over the grates.
Avoid oiling your meat directly—especially with high-fat cuts like Miesfeld’s pork steaks or burger patties. The extra oil can drip into the flames and cause flare-ups, which means burnt edges and uneven cooking. Let the natural fat do the work.
4. Don’t Rush the Flip
Flipping too early can tear the meat and ruin your crust. The trick is to wait until the food naturally releases from the grates. If it’s still sticking, give it another minute or two.
Aim for one flip during cooking for Miesfeld’s fresh patties or thick-cut chops. Constant flipping means the heat doesn’t have time to do its job, and you lose more juice in the process. Patience leads to better browning—and better flavor.
5. Let It Rest
Once your meat is off the grill, resist the urge to dig in right away. Resting allows the juices to redistribute, which makes each bite more tender and flavorful.
- For smaller cuts (like brats or burgers), 5 minutes is enough.
- For larger cuts (like pork roasts or tri-tip), give it 10–15 minutes, loosely tented with foil.
It’s a simple step that makes a big difference—and it gives you time to toast the buns or finish prepping your sides.
The Season Starts Here
Whether you're grilling up a pack of Miesfeld’s original brats, smoking a pork shoulder, or tossing on a few ribeyes, now’s the time to get back into your grilling groove. Need help choosing the right cut? Just stop in or contact us— we have everything you need to fire up the grill this season, right here in Sheboygan, WI.
