Summer Grill Techniques

It’s National Hot Dog Day so we thought it would be best to share some quick tips for summer grilling and tasty recipes to go along with your hot dogs!A blue circle with an image of a bag.


Don’t put cold meat on the grill

If you put a refrigerated piece of meat on the grill without letting it thaw to a higher temperature can keep it from evenly cooking. According to, you should place steaks in warm water for 30 to 60 minutes prior to cooking. Don’t let them sit past the point of reaching 100 degrees otherwise it could be susceptible to bacteria.

Make sure your grill is clean

Clean your grill after each use, as it is easiest to clean when it’s still warm. You don’t want your foods to mingle because you cooked fish one night and pork the next.

Don’t move the meat too much

According to Food Network, it’s unnecessary to flip the meat or move it too much while grilling. This goes especially for steak. By constantly flipping a steak you aren’t allowing the juices to stay locked into the meat and could end up with a drier taste.


One of our Marketing and Communication Coordinator’s favorite side dishes in the world, especially when grilling, is potato salad. Rachel’s mom is from the south and as such it has always been a staple dish. To make the dish:

You’ll need

4 yukon potatoes

4 eggs

¼ cup of bread and butter pickles, diced

¼ cup of bread and butter pickle juice

¼ cup of Vidalia onion, diced

½ cup of mayonnaise

Salt and pepper to taste


  1. Bring a pot of water to boil. Dice potatoes and place in pot with eggs. Cook until tender and drain.
  2. Peel and chop eggs.
  3. In a large bowl mix all ingredients. Mixture can be placed in a large serving dish and placed in the fridge until ready to serve.

Another Potential side dish is cole slaw. This recipe from Food & Wine is quick and easy to make.

You’ll need

1 cup of mayonnaise

3 table spoons of cider vinegar

1 tablespoon of whole grain mustard

¾ teaspoon celery seeds

12 cups of shredded cabbage

2 shredded carrots

Salt and Pepper

  1. In a bowl mix the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper.
  2. Toss cabbage and carrots in mixture
  3. Refrigerate for 30 minutes before serving.