Summer is the perfect time to enjoy the great outdoors with some sizzling, mouthwatering memorable meals, and everyone on the Joyce Farms team is proud to be your source for the finest meat and poultry - from burgers to hot dogs to juicy whole legs from our coveted Poulet Rouge® Heritage Chickens. In fact, our sales team of former professional chefs has some expert grilling tips to ensure your cookouts are a hit.
Let’s fire up the grill and dive into these juicy grilling insights!
First things first, let’s talk about preheating your grill. Too many people (ahem, including some relatives of our team members…) make the mistake of thinking that igniting the gas grill means it’s ready to go. Give it at least 15 minutes to preheat. Trust us, your meat will thank you for it with a perfect sear!
Speaking of perfect, ever struggled with short tongs and burnt knuckles? Grab some 18" grilling tongs. Longer tongs mean better control and keeping your hands safely away from the heat. Plus, they just make you look cooler while flipping those steaks.
A clean grill is a happy grill, and nobody likes old burnt food sticking to their fresh meat. Invest in a good grill brush and keep those grates shining. Your taste buds will appreciate the fresh, clean flavors.
If you’re a charcoal enthusiast, here’s a pro tip: natural hardwood lump charcoal beats briquettes hands down. The flame, the flavor, the burn rate—everything’s better with lump charcoal. And while you’re at it, ditch the lighter fluid and get a charcoal chimney. Nothing lights the coals better, and once you master it, you’ll never go back.
Jared, our Sales Specialist and Corporate Chef, suggests letting your meat rest for 3-5 minutes under tin foil. This allows the juices to evenly distribute, making your meat even more flavorful and juicy. It’s a simple step that makes a big difference.
For those who love smoking their meats, Kyle from Inside Sales has a great tip: maximize the amount of products on your grill. The more empty space you have, the faster your meat will dry out. If you’re only smoking a small portion, place a pan of water on the grill to help keep the meat moist.
And here's a pro tip from Brandon, our Meat Program Coordinator: create cooler temp zones on your grill. Whether you’re using charcoal or gas, having different temp zones to “rest” meat while cooking can ease some of the pressure and ensure your meats are cooked to perfection.
One of our all-time favorites to grill is the Joyce Farms' Semi-Boneless Poulet Rouge® Heritage Chicken. Nate, our Sales Manager, swears by his technique:
“For grilling success, I use my charcoal grill. I light my lump charcoal using a charcoal chimney. Once lit, I spread the coals and adjust my dampers for medium-high heat. After seasoning the bird, I drizzle on two tablespoons of olive oil. I start cooking the bird flesh side down. Most recipes would recommend cooking skin side down, but the thin skin of the Poulet Rouge is so delicate that I've found a key to success is starting that bird flesh side down. As the flesh side is cooking/searing, the skin is starting to render and crisp up. When I'm ready to flip, I put it skin side down for finishing and have far fewer issues with the skin sticking to the grill grates and/or tearing when I'm ready to turn or flip the bird. After grilling, I add a little flake sea salt for a finishing touch and serve the bird immediately.”
So there you have it, folks! With these expert tips from our team at Joyce Farms, you’re all set to impress your family and friends with perfectly grilled meats all summer long. Whether you’re a seasoned pro or a grilling newbie, our high-quality meat and poultry and these essential tips will elevate your grilling game. Happy grilling!
Nate Morgan
Sales Manager
Jared Keiper
Sales Specialist, Corporate Chef
Brandon Sherrill
Meat Program Coordinator
Kyle Higgins
Inside Sales
Follow the full journey of our Poulet Rouge® Chicken—from eggs in France to 12 weeks of pasture-centered care on Carolina farms.
Another AA for Joyce Farms! Our latest food safety score highlights the pride, care, and commitment that goes into every product we produce.
Food waste is a challenge across the food system—but there are practical ways to do better. On Stop Food Waste Day, we’re sharing how farms, chefs, and home cooks can make small changes that add up to lasting impact.
