Steak, Sausage, and Shrimp: The Battle for Best Grilled Food

From Episode 157: Grilling Makes Everything Better

If there’s one culinary ritual that signals the arrival of summer, it’s firing up the grill. Whether you’re a weekend grillmaster or a foodie chasing the perfect char, this guide will help you rethink what truly deserves a place over those coals.

Grilling vs. Smoking vs. Barbecue: Know the Difference

Before getting into specific foods, it’s important to clear up some terminology:

Grilling uses direct, high heat (think steaks, burgers, kebabs) and is all about a quick cook and caramelization.
Smoking involves indirect, lower-temperature cooking—think ribs or pork shoulders—that infuses a deep smoky flavor.
Barbecue often gets used interchangeably, but true barbecue is low and slow, much like smoking.

Not all “grilled” foods are the same, and even your equipment matters. As Craig Woodson and Aaron Brooks point out, popping something on a George Foreman or under a broiler doesn’t earn it that coveted grilled flavor.

The Steak Showdown

Ribeye: The Undisputed King

The ribeye reigns supreme in grilling circles, boasting a perfect blend of flavor, fat, and texture. Both Craig Woodson and Aaron Brooks agree: the ribeye is the top pick for grilled steak enthusiasts. That said, the method matters:

Charcoal or Wood > Gas Grills

Fuel choice makes a difference. The smoky depth from charcoal or hickory/mesquite wood is an essential “ingredient” in the final product, while gas provides convenience but lacks flavor punch.

Key Tip: Don’t skip the crust, leave the steak on high heat for a beat to form a satisfying char.

Other Cuts: Sirloin, Strip, and Flank

Sirloin: Less fatty, but with proper care is juicy and packed with beefy flavor.
New York Strip: Once a favorite, but consensus here is that sirloin sometimes edges it out for taste and value.
Filet: Luxuriously tender but often considered overpriced for its subtle flavor.
Flank/Skirt Steak: Ideal for high-heat grilling and quick marinades (especially for fajitas). Just don’t overcook these thin cuts—pull them off at 125–130°F for best results.

Burgers: Divisive, Yet Essential

No food says “summer cookout” like a burger, but as Aaron Brooks admits, grilled burgers may not always be the best burgers.

Smash Burgers vs. Grilled Burgers

Smash burgers (smushed on a cast iron or griddle for maximum crust) deliver more texture and flavor than traditional burgers cooked over open grates.
Grilled burgers bring some smoky notes but often lack the intense sear of smash burgers.

Pro Tip: Toast buns on the grill and add sides like grilled corn or veggies for the full cookout experience.

Burgers are perfect for feeding a crowd, given their flexibility and communal feel. Just remember, burger doneness matters: thin patties can be well-done and juicy, while thick burgers run the risk of tasting like chalk if overcooked.

Dogs, Brats, and Sausages: The Real Stars

If steak brings the glamour, sausage brings the party. The podcast's taste test ranks these grill staples in this order:

Polish Sausage/Kielbasa
Hot Dogs
Bratwurst

Why Sausage Wins

Smoky, snappy casings bursting with juice.
The grill enhances sausage flavor 10x over the stovetop.
Versatility for main dishes, snacks, and sides.

Pair sausages with simple classics like mustard and relish, and let the crackling skin work its magic.

Hot Dogs

A summertime hero best enjoyed at the ballgame or around the backyard. Mustard (and sometimes sauerkraut)—yes. Ketchup—no thanks.

Brats

Beloved in the Midwest and best when loaded with jalapeños or cheese. Brats need extra flavor for their full potential.

The Case for Chicken

Chicken might be the most versatile and forgiving meat on the grill:

Thighs get the nod over breasts for their flavor and juiciness (although a well-cooked breast can shine).
Wings—some like them grilled over fried for that smoky, charred finish.
Drumsticks and spatchcocked whole chickens offer more surface area for flavor and caramelization.
Flavors: Go wild—barbecue, lemon pepper, jerk, southwestern, or just a classic salt-pepper-garlic rub.

Don’t Forget the Pork (and Lamb)

Thick-cut, bone-in pork chops cooked to 135–145°F stay tender and flavorful. Avoid the old rule of overcooking—moisture and taste are your friends.
Lamb chops or grilled lamb for gyros are a worthy alternative to beef and pork, especially when you want to mix things up at the grill.

Kebabs: Keep ‘Em Separated

Classic mixed-meat-and-veggie skewers sound great, but in practice, meat and veggies require different cook times. For best results, skewer and grill separately, then combine on the plate for the perfect bite.

Seafood: Shrimp & Fish on the Barbie

Shrimp cooks lightning-fast and soaks up marinades; large shrimp are best for grilling.
Fish (snapper, salmon, tuna, mahi mahi) is flavorful and healthy, though a bit tricky—high risk of sticking or overcooking. Grill skin-on for crispness, but master your technique to avoid a slimy finish.

Grilling Tips & Gear

Skip the lighter fluid and use a charcoal chimney or tumbleweed starter to avoid chemical flavors.
Charcoal and real wood impart unbeatable flavor—propane is for convenience, not taste.
Invest in a good thermometer and know your target temps for every meat.

In the end, grilling isn’t just about what’s on the grill—but who’s around it. Whether you’re searing ribeye or charring sausages, the ritual brings people together for great conversations, laughter, and memories.

So fire up those coals, skip the lighter fluid, and put something beautiful over the flames—grilling makes everything better.

Want to keep the debate going? Drop your own rankings—and your favorite grilled recipes—in the comments!