We grill year-round, but there’s something about the weather warming up that makes grilling outside even better. It just hits differently. And I know this might sound crazy to some, but using a charcoal grill isn’t hard—it’s actually insanely easy and takes less than five minutes to get going. I haven’t touched a gas grill in over a decade, and every time we fire up burgers, steaks, tri-tip, chicken, or whatever’s on the menu, I’m reminded why charcoal is the way to go.
With spring here, it’s time to get your grill prepped for the next 5-6 months of solid cooking. Below is a step-by-step guide to get your grill in top shape, plus some killer springtime recipes to try out.
Don't forget your favorite Yeti or Stanley beer mug! It's your ultimate sidekick, whether you are drinking beer or cocktails!
Spring is the perfect time to fire up the charcoal grill and cook up some fresh, flavorful meals. Here are some of the best springtime grilling recipes to try:
1. Grilled Lemon Garlic Chicken Thighs
Why? Juicy, flavorful, and perfect with fresh spring veggies.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
Instructions:
1. Mix olive oil, garlic, lemon juice/zest, and spices in a bowl.
2. Marinate chicken for at least 1 hour (or overnight).
3. Preheat charcoal grill to medium-high heat.
4. Grill skin-side down for 5-7 minutes, then flip and cook for another 5-7 minutes until internal temp hits 165°F.
5. Let rest for 5 minutes before serving.
2. Charcoal-Grilled Tri-Tip with Herb Butter
Why? A smoky, juicy steak that’s perfect for slicing and sharing.
Ingredients:
- 2-3 lb tri-tip roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Herb Butter:
- 4 tbsp butter, softened
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp minced garlic
Instructions:
1. Rub tri-tip with olive oil and season with salt, pepper, garlic powder, and paprika. Let sit at room temp for 30 minutes.
2. Set up charcoal grill for **indirect heat** (coals on one side).
3. Sear tri-tip over direct heat for 3-4 minutes per side.
4. Move to indirect heat, cover, and cook until internal temp hits 130°F (medium-rare), about 25-30 minutes.
5. Rest for 10 minutes, slice against the grain, and serve with herb butter.
3. Honey Sriracha Grilled Shrimp Skewers
Why? Sweet, spicy, and perfect for spring cookouts.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tbsp lime juice
- 1 tsp garlic powder
- ½ tsp salt
- Wooden skewers (soaked in water)
Instructions:
1. Mix olive oil, honey, sriracha, lime juice, garlic powder, and salt.
2. Toss shrimp in marinade and let sit for 15 minutes.
3. Thread shrimp onto skewers.
4. Grill over direct heat for 2-3 minutes per side until shrimp are opaque and slightly charred.
5. Serve with extra lime wedges.
4. Charcoal-Grilled Asparagus with Parmesan
Why? Simple, smoky, and the perfect side dish.
Ingredients:
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup grated Parmesan
Instructions:
1. Toss asparagus with olive oil, salt, and pepper.
2. Grill over medium heat for 3-5 minutes, turning occasionally.
3. Remove from grill and sprinkle with Parmesan before serving.
5. Grilled Pineapple with Cinnamon Honey Glaze
Why? The perfect light, caramelized dessert after a smoky meal.
Ingredients:
- 1 pineapple, peeled, cored, and sliced into rings
- 2 tbsp honey
- 1 tsp cinnamon
- 1 tbsp melted butter
Instructions:
1. Mix honey, cinnamon, and melted butter.
2. Brush pineapple slices with glaze.
3. Grill over medium heat for 2-3 minutes per side until caramelized.
4. Serve as-is or with vanilla ice cream.
These recipes will get your charcoal grill working overtime this spring. Let me know if you need more ideas!
Getting your grill ready for the season is all about deep cleaning and maintenance. Here’s the best way to do it:
1. Gather Your Supplies
- Grill brush or scraper
- Dish soap or degreaser
- Baking soda & vinegar (for deep cleaning)
- Microfiber cloths or paper towels
- Bucket of warm water
- Stainless steel polish (for appearance)
2. Deep Clean the Grates**
- Remove the grates and soak them in a bucket of warm, soapy water for 15-30 minutes.
- Scrub with a grill brush or a ball of aluminum foil.
- For stubborn grime, make a paste with baking soda and water, apply it to the grates, let it sit, then scrub.
- Rinse and dry completely before putting them back.
3. Clean the Burners (For Gas Grills)**
- Remove the burners if possible.
- Use a grill brush or a cloth to clean off grease and debris.
- Check for clogs in the burner holes and clear them with a toothpick or small wire.
4. Scrape & Clean the Inside**
- Use a grill scraper or putty knife to remove built-up grease and carbon from the firebox.
- Wipe down the interior with warm, soapy water or a degreaser.
- Rinse with a damp cloth and dry thoroughly.
5. Empty & Clean the Drip Pan**
- Remove and dispose of any grease or debris.
- Scrub the drip pan with soapy water, rinse, and dry.
6. Wipe Down the Exterior**
- Use a damp cloth and mild soap to clean the outside.
- For stainless steel grills, use a stainless steel cleaner to polish and protect the surface.
7. Check for Any Issues**
- Inspect hoses and connections (for gas grills) for cracks or leaks.
- Make sure all parts are secured properly.
8. Heat & Season the Grill**
- Reassemble the grill and heat it on high for 15-20 minutes to burn off any remaining residue.
- Once hot, coat the grates with a thin layer of cooking oil to prevent rust and improve nonstick performance.
Your grill is now ready to go! Fire it up and enjoy the season.
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