Fire up something fresh this Summer! From organic produce to made in-house marinades and sustainable meats, we've got everything you need to make the most of grill season. Bold flavors, simple prep tips, and seriously good food.
Our Top 5 Grilling Tips
​Let's start with the basics — here are some of our favorite tips for grilling up a Summer you won't forget!
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1. Preheat Like You Mean It
Think of your grill like an oven — it needs time to get hot and stay consistent. Crank it up 15–20 minutes before cooking to sear in flavor and keep food from sticking. Bonus: it kills off leftover gunk from your last grill sesh. Win-win.
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2. Room Temp = Pro Move
Tossing ice-cold meat or veg straight from the fridge onto a hot grill? That’s a one-way ticket to uneven cooking. Let your goods rest at room temp for 20–30 minutes before they hit the heat. It'll cook more evenly, and your taste buds will thank you.
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3. Don’t Play with Your Food
Step away from the tongs. Constant flipping messes with that beautiful caramelization we all crave. Let it sear, flip once (maybe twice if you’re feeling fancy), and resist the urge to press it — that just squeezes out juicy goodness.
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4. Veggies Deserve the Grill, Too
From smoky zucchini and blistered shishitos to grilled romaine (yes, really), your greens are grill-worthy. Brush them with olive oil, sprinkle with sea salt, and go until you’ve got a little char and a lot of magic.
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5. Rest is Best
Grilling isn’t a sprint — it’s a slow dance with fire. Give meat a solid 5–10 minutes of rest time after cooking. It lets the juices redistribute and keeps every bite tender. Tent it with foil, sip something cold, and then dig in.
THINK OUTSIDE THE BUN!
Sure, burgers and brats are classics—but your grill’s capable of so much more. From juicy peaches to halloumi, romaine hearts to watermelon, these unexpected grillables bring bold flavor and serious summer vibes. Fire it up and get weird (in the best way).
STONE FRUIT (Peaches, Plums, Nectarines)
Grilling caramelizes their sugars and brings out juicy, smoky sweetness. Serve with burrata, fresh basil, or a drizzle of balsamic glaze.
ROMAINE LETTUCE
Yes, lettuce on the grill — hear us out. Halve a romaine heart, brush with olive oil, grill for 1–2 minutes, and finish with lemon and parmesan. It’s a smoky Caesar salad, and it's amazing!
HALLOUMI or PANEER
These firm, non-melty cheeses are built for heat. They get golden, crispy edges and a chewy interior. Pro move: skewer them with veggies and a chili-lime marinade.
SOURDOUGH or BAGUETTE SLICES
Brush with olive oil and grill until crisp with grill marks. Top with herbed goat cheese, grilled tomatoes, or in-house tapenade for instant backyard bruschetta.
AVOCADOS
Cut in half, remove the pit, brush with oil, and grill face-down for a minute or two. It adds a smoky depth to guac, tacos, or salads. Bonus: it looks super Instagrammable.
MARINATE ON THIS!
Marinades are used to flavor proteins and in some cases, help make them more tender. They're typically made with some kind of oil, an acid (like balsamic vinegar or even beer or yogurt), flavoring (like herbs and garlic or sriracha sauce), and salt.
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The longer proteins marinate, the flavor they'll absorb. Heads up! Be careful when using sugar-based sauces on the grill as these will burn easily. Here's the basic formula and a rough guide for marinating times:
