Ultimate Guide to Grilling: Tools and Tips for the Best Backyard Eats

Victoria Shes Uc0hzduitwy Unsplash
Photo by Victoria Shes on Unsplash

Did you know that the longest barbecue ever held was 80 hours long? That’s right, 80 hours. Jan Greeff’s solo grilling marathon not only produced 558 burgers, 1000 hot dogs, and countless ears of corn, but raised over $10,000 for Juvenile Diabetes Research Foundation. While his efforts are impressive and commendable, it’s safe to assume that few are eager to out-BBQ this man. That said, most of us do have a bit more time at home, not to mention taste buds that are craving something a little different. So, when the five meals you’ve become great at preparing just don’t do it for you anymore, read these recipes and tips from grilling experts and make the most of this age-old cooking style — which, by the way, is 1.8 million years old. And, yes, the original ribs were probably mammoth ribs.

Make Your Next Barbecue a Hit with These Grilling Essentials

From aprons and mitts to serving platters to organic salt blends and sustainable meats from right here in Marin, these are your grilling needs. 

3 Irresistible Local Sauces for Your Summer BBQ

The more condiments the merrier! While Smitty’s Bar is temporarily closed due to shelter in place guidelines, Sol Food and Pig in a Pickle are still selling their flavorful concoctions that will help broaden your barbecue repertoire.

Eat Your Favorite Beers

Everyone knows about adding wine or spirits to cooking — we suggest doing the same with beer. If you can spare a splash, these adult-friendly recipes will let you have your beer and eat it too.

All Your Recipe Needs for the Perfect Summer Party

Whether you’re having a party, reviving your family meal, or just indulging your grilling hobby, these inventive recipes should be on your list to try.

Marin Chefs Talk Grilling and Share Their Memorial Day Recipes

Although Memorial Day has passed, these recipes are still relevant. With input and suggestions from the chefs at Copita, Hilltop 1892, Osteria Stellina, Cavallo Point, and Guesthouse, you might even impress yourself.

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Sabrina BioSabrina Tuton-Filson is the Assistant Editor at Marin Magazine and a graduate of Elon University where she studied Professional Writing and Fine Art. Born and raised in San Francisco/Marin, she loves traveling just as much as coming home to the Bay Area. She has curated a sophisticated palate for food, travel and culture and uses her travels as an outlet to develop her photography portfolio and hone her writing craft.