8 Photos That Will Make You Wish You Were Grilling Right Now

This week, you photographed your Memorial Day BBQs. And what can we say other than, is it lunchtime yet?

Winner: Premium Real Estate


We all understand that in NYC space is a premium. And for those that have grills it also means compromise as we can’t enjoy the behemoths our friends own out in suburbia. As such when someone brings over a portable grill and 15 people are clambering for food at the same time we just throw it all on without hesitation.

Not being the grill master, i took this overhead shot while trying not to get in our chef’s way. The splash of colors is a bit overwhelming with all of the different sauces and vegetables in there but it was basically the only shot I could get without being banned from eating later.

Lloyd Johnson

Brats & Tofu Brats


I had a root canal a week ago so eating was a painful experience. this shooting challenge was just the thing i needed. with the three day weekend at hand all i can think about is the BBQ. i hope i can capture the joy i’m getting out the challenge. Bratwurst on the left, veggies and tofu dogs on the right for the wife. Nikon D610, 50mm, f/3.5, ISO 100, 1/320 sec.

Jerry Garcia

Serious Steaks


I had planned to be in New York for memorial day, and as such was not near anyone with a grill that I knew. Next best thing? Walk around New York hoping to see someone grilling away, and lo and behold, I got lucky on the East River. This took quite a number of attempts. The steaks had time to fully cook, but sadly I was not offered a bite when it was done. Shot with a Canon 70D, 76 mm f/25, ISO 100, 1/15 sec.

Matjaž Pečan

Better Than Expected


I’ve grilled pork before, but the apples and spinach were new for today. Both of the new foods turned out better than expected. My wife even liked the apples, and she’s a picky eater. Taken on my Pentax K-5 IIs with a 16-50 mm f/2.8 lens.

Chris Sears

Meat Pile


It has been probably 5 years since I have owned a grill since I gave mine up a long time ago. I have never used one of these before (Char-Broil) and have always used something weber-branded but for the money I decided to buy it and have the family over for Memorial Day to break it in. Spent the prior day burning off the “new” and just getting rid of that new oil smell on it. Made some asparagus and jalapeno-cheddar sausages on day 1 to ensure the grill worked as I expected it to. No problems. Then for Memorial Day I grilled the stuff you see in the picture: burgers, big ole hot dogs, chicken breasts, thighs, wings, legs, seasoned all with varying seasonings and spices, rubs and different sauces just to try some of the different things that people brought over to try. Also made a pack of applewood smoked bacon with baked beans and made those in the slow cooker after crisping the bacon on the grill first. I don’t slather sauces - I’m more of a dry rub guy. So once the chicken was done, just a little sauce was added on a single side of the chicken (like the tops of the thighs, legs, wings) to make it a little tacky. I don’t serve stuff dripping in sauce; just enough to make it a bit sticky on the fingers. I was really happy with how it all turned out, and was really happy with the reasonable investment on the grill!

The technique was low-and-slow. I’ll usually turn the grill up to medium for a little while because I do like to cross-hatch the grill marks in the meat. I do rotate meat in and out - as in I’ll leave the 2 middle burners hotter and the 2 outer burners on low. This way I can get some grill marks on the meat and rotate them out as needed, still allowing the fat to drip down, but not cook so fast that it finishes before the rest of the food.


I obviously didn’t cook all of it at once, and put some on after other items were cooking for a bit, since some of it takes far less time than the other pieces of meat. Burgers also only get a single flip to keep them as juicy as possible. I also try and flip breasts as little as possible because I don’t want to keep dumping the juice that rises to the top of the meat. Wings and thighs I’ll usually ensure I have some nice color from the rubs and spices, and they don’t taste like they’re burnt at all; just the spices darkening on the meat is all. I don’t mind turning the rest of the chicken pieces over and over because they cook quite nice, regardless of how many times they’re turned over when it comes to darker meats.

Brian Binder

Meat and Potatoes


Did some grillin’ on Memorial Day, and managed to capture this image of the “Meat-n-potatoes” on the grill, which were some hot dogs, and a BBQ version of a baked potato (which gets topped with salsa when served).

The image was captured with a Panasonic Lumix DMC-ZS9, and color and contrast corrected, as well as resized in Paint.net 4.05.


Jonas Demuro

Record Breaking


So long story short, my friend Justyn and I (JJ Ifeadike) just graduated from college and it was also Justyn’s birthday. In efforts to stick with the holiday and celebrate everything we decide to grill for 3 days straight, in attempt to break some sort of neighborhood record or something. But we are both huge fans of Gizmodo and Lifehacker so we just thought why not try submitting this time and hopefully I’ll submit more in the future. Equipment: Sony a6000 f/5.6 ISO3200

JJ Ifeadike

All of you make me fear for the animal kingdom. Find the mouth-watering wallpapers on flickr.


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