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July is National Grilling Month and if you needed a reason to fire up the grill, this is it. It’s the peak of summer, the heart of backyard cooking season, and the perfect excuse to step away from the kitchen and cook over flame like nature intended.
Whether you're a weekend warrior or a year-round pitmaster, this month is about more than just burgers and dogs. It's a celebration of smoke, sear, simplicity, and flavor, the kind you only get when meat meets fire.
In this guide, we’ll cover what makes this month special, the foods people grill the most, gear that’s worth buying, my personal grill picks, and how to make a ribeye steak the right way.
What Is National Grilling Month?
National Grilling Month takes place every July and it’s exactly what it sounds like, a month-long excuse to get outside and cook over open flame. It’s not tied to any one brand or company; it’s more of a cultural nod to the fact that grilling is king when the weather’s hot and the days are long.
This month is about more than just eating, it’s about the experience:
- Standing over the fire with tongs in hand
- Smelling the smoke roll out from the lid
- Mastering your setup, whether it’s charcoal, gas, pellet, or flat top
It’s a chance to slow down, gather with family or friends, and cook in a way that’s simple, primal, and satisfying. Whether you’re grilling a $2 hot dog or a $60 tomahawk, it all starts with flame and respect for the process.
Top 5 Most-Grilled Foods
Our Picks for Top Grills
Our Top Picks
Monument Eminence 605
If you’ve got a big family or love to host, this grill gives you the space to cook everything at once. With six burners and a side sear zone, it’s built for serious capacity and flexibility. Solid build, powerful heat, and great for anyone who treats grilling like a weekend event.
Weber Spirit EP-435
This is a reliable workhorse for small families or couples who grill regularly. It heats up fast, cooks evenly, and doesn’t take up a ton of space. Easy to maintain and backed by Weber’s solid reputation.
Weber Performer Deluxe
If you love the taste of charcoal and enjoy the hands-on process, this is the one to own. It’s got the airflow, ash control, and workspace built in to make charcoal cooking easy and enjoyable. Old-school flavor with smart, modern touches.
Weber Griddle 36"
Perfect for high-heat searing, smash burgers, bacon, and anything you’d normally throw on a diner griddle. Heats evenly across the surface with plenty of room to cook for a crowd. Great choice for anyone who likes speed, control, and versatility without dealing with flare-ups.
Z Grills 700D3
This grill is for people who love smoke flavor but don’t want to babysit the fire. Fill the hopper, set your temp, and let it go, perfect for ribs, brisket, or low-and-slow cooks. It delivers great results without the fuss.
Oklahoma Joe Marshal Centerbox Smoker
For the true fire-tender, this offset smoker gives you full control of the burn. You manage the wood, the airflow, and the flavor from start to finish. It’s not easy and that’s exactly why it’s worth doing.
Must-Have Tools for Grilling
Cast Iron Skillet
Perfect for high-heat searing and finishing steaks with butter right on the grill. Holds heat like nothing else and builds flavor over time.
Instant-Read Meat Thermometer
Takes the guesswork out of grilling, know exactly when your meat hits temp. Fast, accurate, and essential for thick cuts like ribeye or chicken thighs.
Heavy-Duty Tongs
Long enough to keep your hands safe, strong enough to flip steaks or move coals. A basic tool you’ll reach for every time, all the time.
Grill Scraper
Grill Brush or Scraper
Keeps your grates clean and your food tasting like food, not last week’s cookout. Use it while the grill is still warm for best results.
Cutting Board with Juice Groove
Prevents messes by catching drippings when carving meat. A must-have for resting and slicing steaks the right way.
Great Knife
A sharp chef’s knife or slicing knife makes all the difference when serving. Clean cuts, no shredding, it’s the final touch to a great cook.
Ribeye Steak Recipe (My Favorite Cut)
Prep
- Take the ribeye out of the fridge 30–60 minutes before cooking.
- Pat dry and season generously with salt and pepper on both sides. Let it rest uncovered at room temp.
Grill It
- Sear over direct charcoal heat for 2–3 minutes per side until a crust forms.
- Move to the indirect side and close the lid.
- Cook until it hits your target internal temp:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
Finish
- Rest the steak for 5–10 minutes.
- Top with a spoon of melted tallow or butter during rest - optional.
- Slice across the grain and serve.
Grilling Safety Tips
Faq
No. Good technique matters more than expensive gear. Even a basic charcoal grill can deliver amazing results.
Give it a quick brush after every use and a deep clean every few weeks. Clean grates = better flavor and fewer flare-ups.
Yes, but be cautious. Wind can affect flame control and colder temps can change cooking times — always monitor your heat source.
Final Thoughts
National Grilling Month isn’t about fancy recipes or picture-perfect steaks, it’s about getting outside, firing up the grill, and enjoying the process. Whether you’re running a charcoal rig or flipping burgers on a gas grill, the goal is the same: good food, cooked over fire, shared with people you care about.
Keep it simple, use the right tools, and don’t overthink it. The grill’s hot, make something worth eating.
