Rick is a master communicator, able to explain practical concepts without going off on a tangent.

I’ve been grilling for over 40 years and I’ve never been able to master determining the doneness by poking the protein. An instant read thermometer is absolutely essential

Thank you for this! My dad died when I was young and no one else ever taught me to grill. I now have access to a grill and am trying to teach myself. This video was super helpful!

Always such a great communicator. Thanks for sharing, Chef!

Rick, you are the best! I love all of your videos and have cooked so many of your recipes! Thank you

I enjoy all of your videos that I've seen but this is the best so far. So many great tips! Thanks. The one burner off is something that I never have thought of but so smart.

Rick is THE MAN. Huge fan lately. Love the guy and have leaned SO MUCH! Thanks, Rick!

Excellent! Glad you're back with your videos!

Bayless and Kenji López are my favorite current KZfaq cooking educators. Both great communicators!

Rick, I really appreciate all your tips!

Just found your channel today. Love your recipes and the way you communicate them. I am a young home cook so learning from professionals is awesome. Your grill looks beautiful by the way ☺️. I’m a new subscriber 👍

For many years I enjoyed your TV shows. Nice to see you now in you tube too.

Thank you so, so, much, Rick. I learned so much from you. I just got my first gas, Webber grill and I have a lot to learn. I will probably watch this many times.

I remember watching him on KCET back when I was a kid. Always liked him

Excellent tips! I'll be starting my grill for the first time ever today. Thanks for this!

I love this tutorial in its comprehensive and uncluttered sensibility. I especially love the way you salted the meat with your fingers (as opposed to free pouring out of a shaker with no gauge) to tacitly titrate the amount. I will presume you are using kosher salt, opposed to common table salt, which requires more liberal amounts with less "saltiness"

Hello Mr. Bayless, I have been a admirer of your style and skill with Mexican food. As of today when you mention "over rated marinates" made me an advocate for you for the rest of my life regarding grilling with SALT and PEPPER. Yes, well said Mr. Bayless, That is in my opinion the best thing on meat/fish on the grill, what I have been using for 45 years. Maybe some garlic. I hope to meet you in Chicago, or better yet in Mexico and then I could call you my friend Rick. Thanks for all you share. Gary

After years of marinating beef for the grill, I finally discovered that just salt and pepper is all you need to bring out the best flavor of the meat. And I always oil the meat or fish and not the grill. Thank you for confirming these tips for me, Chef!

Rick Bayless is an absolute MASTER on the grill !!!!

Whatever you do, Rick, don't tell us the brand of the oil bottle you love so much. Then we might just, you know, buy it.

My favorite cooking channel! 🥇 (Subscribed years ago when Rick taught me how to make his nonpareil Salsa Verde with roasted tomatillos 🙌)

Some people are natural educators. Nicely done with straight to the point info. Subscribed

This was the most helpful & well rounded grilling video I’ve found! Thank you Rick 😊👏

Great job, simple and informative

Thanks Rick. As always I learned a lot!

This was such a thorough video, thank you so much

Fantastic tutorial. Thanks Rick.

Rick, I love that you emphasize patience

So informative! Thank you !

I can wholeheartedly recommend Grillgrates. They are aluminum but are life changing for "less than high end" grills. Just KZfaq Grillgrates, 1 word.

You are great with explanations and why certain things work and some don't. I watched you before Action Bronson knew who you were. Also, born in Blue Island Illinois.

fantastic video, sir! thank you! you've earned yourself a subscriber! great great stuff!

RB the OKC BBQ VIP! Thanks for another extraordinary lesson.

I think Rick has a love for people and service that expresses itself in food, and I suspect he really loves food too. Best regards.

It never fails to amaze me that you and Skip are related.

Its amazing to think of how successful the Bayless brothers are in their chosen fields

Rick, That is one nice grill you have…if you ever decide to replace it, I’ll haul away (and use :) the old one! One of the best videos I have seen in awhile, alot of comments about wire brush, etc but to each his own…I have heard about cleaning with a onion and running a potato over the grates before cooking, wondered if you have ever heard that as well…gonna try this summer. Again, thanks for the great video and sharing your wealth of experience!

Thanks for the wonderful tips! If you ever cook on a griddle, I would love to see what you have to say about them!

51 yr old wife and mother wanting to learn how to grill, so of course I start with You Tube which brought me to this amazing video! You are so well spoken and perfectly explain not only what your doing, but why. This video was very helpful! Would love to know where I can order the spray bottle you recommend

I just got a small used 2 burner propane grill, glad I found this video.

Quality content chef!

That is a good point about keeping the top up for someone that just starts to learning to grill it’s probably best to leave it open so that they can keep an eye on what they’re cooking until they get better at it

Great tips. Thank you.

I dont have a fancy grill like that, I really wish I did. But, Im def gonna try these things on my next cookout. Great tips.

Chef Rick’s PBS Series *Mexico: One Plate at a Time* Rick is the professional antithesis of his brother Skip.

I love Rick he has a lot of class and be cooking his ass off…I’m learning a lot

Rick, you are an quintessential food blogger! I enjoyed your series on PBS and you KZfaq content is spot on as well. Love your passion for Mexican cuisine! Just one question though. Are you certain you weren't Mexican in another life?

Thank you Rick! Great setup outdoors! I have acquired these tips over the years but I must say this is the best presentation of these I’ve seen yet. I noticed the vents on top of your gaz bbq, usually to control airflow for charcoal bbq: but on a gaz bbq? Thank you again from Québec, Canada!

Rick “The wordsmith “ Bayless, a true master

I love all the recipes

Bayless brothers are dope man.

Great video. Thank you

That tip about over-salting has been a real eye opener.

Thank you sir...for your kind tips..

Chef....I would love to see a garden tour....then from garden to grill...would make a great episode

Great tips!!

Love his garden

Great video!

awsome video!

love the way you explain things chef!my husband just thinks it is as easy as cooking on stove top ..🙄

I've been doing all these tips for years but somehow now after watching this video my meat just tastes better!

Thank you for this video

Very informative, thank you. Do you have any videos covering charcoal or wood grilling?

Great video, the only thing I'd recommend is separate tongs for raw and cooked chicken.

Great knowledge …

Thanks Rick!

I prefer charcoal but definitely more precise using a gas grill. Good video! Thanks for the tips

this is incredible

Hi Rick 👋 it's a Joy ,when I get a chance & time to watch your channel

Thanks Rick! Hopefully this will help me grill some good stuff for my girlfriend on our trip next week.

My favorite vireo you made 🤠🤠

Love the Frontera grill

Rick, I love your content! Can you drop a link to that oil sprayer? I've bought so many over the years and they've all been a disappointment.

Please do a video on cleaning a restaurant and home grill underneath the grate by the burners. Thanks.

There's my "man" ♥️ What's on the menu tonight🤔 I love it 🥩 🐟🐤🥖 "delish"😋 You're the "best" Rick ... From New Mexico 🌮🫔

"Coast to doneness" I love that saying. I will have to use that, I will try not to take credit for it. Lol. Rick Bayless is awesome.

Would be nice to see a segment with his brother Skip related to food.

I had never heard of that trick of knowing how done the meat is by touching it. I'm going to have to start trying it.

Also, that Kalamazoo is Amazing!! My first purchase when I win the Powerball lol

And regarding tools, I would like to reco and/or why the must item is not on your list?.. So I always have an Infrared thermometer and/or digital laser temp gun which really give the home cook a good starting point as one will always know when the grill is ate prop /ideal temps....now the only worry is clean grill & freshest possible proteins ... thx for the help chef

Hi Rick! Loved the video. I just wanted to know the brand of that spray bottle you mentioned? Thanks!

Hey Rick. Thanks for the explanation. Curious what brand grill are you using.

If anyone wants to try it I always rub a raw onion or half an orange on the grill once it’s clean and properly up to temp it’s the only way I know how to season my grill learned it from my pops

I noticed you aligned the meat along with the grate so you could lift it off in the same angle you pick themup

Great video ❤ just what type of oil and whats that oil spray you use plz amazon link plz 🙏❤

Thank you Sir

Helps having a $30,000+ Kalamazoo grill. My $1200 Weber Genesis II 4 burner gas grill won't get hot enough to sear unless I close the lid.

I really like how you talk about a oil spray bottle. I am carious what kind do you use? Or, had good experiences with. I ask because oil is thicker and heavier than most and liquids.

Hi Rick, thanks for the video. I noticed you used a different brush to clean at the beginning vs at the end. Are there different brushes we should use for before and after cooking? And any brushes that you personally recommend? Thanks!

Nice Vid well done chef. Very curious why not have separate /dedicated section(s) for each protein ?... Bc " Fish" vs all other proteins will have strong flavors /oils from fish flavor can remain on the grates despite cleaning. ??? ... The grill is so large why not ?? -- thx for the help.

Chef Bayless, what temperature do you have your grill at for all of these proteins, please? Thank you so much for this video! I grew up watching your show on PBS. You're amazing.

Great video! What is brand is that oil sprayer? Can we get a link please?

Great video. Where do I find the oil sprayer?

Nice grill Rick. Happy to see you explain how to tell doneness on steak. I do like the modern instaread thermometers. But you just don't need them with cuts like steak. Or chicken breast or salmon. Of course with fish,especially salmon just use a fork and lift slightly and see if there is the last bit of opaqueness. It will finish out wonderfully. About the only thing I do differently with the fish is I leave the skin on and I don't flip it. Well actually one more thing, I prefer to use charcoal for salmon and other grilled fish. At least 500° f, higher is better, with lid down. The fish looks absolutely beautiful. When lifting the fish I put the spatula right where the skin and flesh come together leaving the skin on the grill. After removing the fish I give a quick scrape over the grill removing the skin and leaving the grill clean and ready for the next cook just like you showed. Hey this was fun seeing you do something besides Mexican food although I do love your Mexican dishes. So happy to see you on KZfaq. Sir, have a great day. 😃👍🔥🍻🌤

What kind of cleaning brush do you prefer? Thanks for sharing!

Back to basics :)

What grill is that? love it. new subscriber!

I used to watch Skip a lot. I don't anymore because I lost interest in sports. Now I love Rick! 😂

Great tips Rick - hope thats not a wire bristled brush. Id recommend getting a wooden one or a bristle-less brush.

Great video, What kind of oil is it though?