Grill Setup
Grills and griddles give you space and heat that indoor cooking can't match. Here's how to think about your setup.
A grill or griddle opens up your cooking in a way that indoor pans can't. The biggest advantage is space — where a pan might fit two chicken breasts at a time, a griddle or grill can handle a week's worth of protein in one session. If you have the outdoor space and the climate for it, some kind of grill setup is one of the best investments you can make, especially if you're meal prepping.
Types of Grills
There are a few main options depending on your space, budget, and what you like to cook. A gas grill is the most common — it's convenient, heats up fast, and gives you good temperature control. A charcoal grill gives you more of that smoky flavor and higher heat capability, but it takes longer to set up and manage. A large flat-top griddle is what I use most often — it's essentially a huge flat cooking surface that's perfect for proteins, vegetables, and anything you'd cook in a pan but in much larger quantities. Portable griddles are great if you're cooking for smaller groups or need something you can move around. Each has its strengths, and what works best depends on your situation.
The Space Advantage
The real reason I love grilling and griddle cooking is the surface area. When you're cooking in a pan on the stove, you're limited by the size of that pan — maybe two chicken breasts or one steak at a time before you start crowding. On a large griddle, you can cook five or six chicken breasts, a pile of peppers and onions, and some asparagus all at once. For meal prep, this is a game changer. What would take three or four rounds on the stove takes one round on the griddle. It's faster, more efficient, and you get great results because nothing is crowded.
Know What Works Where
A grill or griddle is excellent for proteins, vegetables, and anything that benefits from direct high heat and lots of surface contact. It's not great for sauces, liquids, or anything that needs a contained vessel. You're not going to make a pan sauce or deglaze on a flat-top the way you would in a stainless steel pan. Think of your grill as your high-volume searing station and your stovetop as your detail work station. They complement each other — you don't have to choose one over the other.
Climate and Practicality
The obvious caveat with grilling is that you're cooking outside, which means weather and climate play a role. If you live somewhere with a real winter, your grill might sit unused for a few months — or you can be the person out there in January grilling in a coat, which some people absolutely do. If you're in a milder climate, a grill can be your primary cooking surface year-round. Either way, it's worth having even if you only use it seasonally. The volume and flavor you get from outdoor cooking is hard to replicate inside.
Maintenance Basics
Keep your grill or griddle clean and it'll last. For grates on a gas or charcoal grill, heat the grill up and use a grill brush to scrape off any residue before and after cooking. For a flat-top griddle, scrape it down while it's still hot, wipe it with oil, and let it cool. The seasoning process on a griddle is similar to a cast iron — oil builds up over time and creates a natural nonstick surface. Don't let grease build up excessively, clean it after every use, and cover it when it's not in use to protect it from the elements.
Quick Tips
- ●A large griddle is the best tool for meal prep — you can cook a full week of protein in one session.
- ●Gas grills are the most convenient; charcoal gives you more flavor but requires more effort.
- ●Use your grill for volume and searing, your stovetop for sauces and detail work. They complement each other.
- ●Scrape and oil your griddle after every cook — it seasons over time just like a cast iron.
- ●Cover your grill when it's not in use. Weather is the biggest enemy of outdoor cooking equipment.
- ●Don't crowd the surface — even with all that space, proper spacing still matters for good browning.