Heat zones, marinades and which cuts shine over fire — from the butchers at Toronto Kosher.
Two zones, always
Bank your coals (or burners) to one side: a hot side for searing, a cool side for finishing. Most grilling mistakes are really zoning mistakes — thick cuts need to finish where it's gentle.
Match the cut to the fire
- Hot & fast: rib steak, skirt, hanger, denver, lamb chops. Big heat, short time, real rest.
- Reverse-sear: tomahawk and anything over 1½ inches — cool side until 110–115°F inside, then sear.
- Low & slow: english ribs, spare ribs, shoulder — cool side, lid down, hours not minutes.
- Burgers & kebabs: medium-hot, flip once, and never press — the juice you hear sizzling is flavour leaving.
Build your rub
Pepper, paprika, garlic and brown sugar make a rub that crusts without burning. Go easy with anything sugary over direct flame — it catches fast. Keep the sweet rubs for the cool side.
Marinades that work
Acid + oil + aromatics, 4–24 hours. Or skip the work altogether: our marinated Denver steak, pre-marinated whole chicken and dry-rub BBQ chicken come prepped and ready for the fire.
The rest is mandatory
Five minutes minimum, ten for thick cuts. Slice skirt and hanger thin against the grain, and serve straight off the board.