That’s where these chef-approved grilling tips come in. Leave it to the pros to tell us what not to do, so we get grilled burgers, steaks, chicken and fish right the first time and can get back to the festivities. From time and temperature, to the precise way to get those highly coveted grill marks, these celeb chefs have your back at the grill. Now all you have to do is put on the apron and heed their advice. Happy Memorial Day!
Cutting Into Meat Before Letting it Rest
The #1 rule in grilling? Resting. “Let whatever you are cooking rest for 8-10 minutes before cutting, so the juices have time to redistribute, says celeb Chef Wolfgang Puck of Spago. “This is so when you cut the meat, the juices won’t run out.”
Cooking Meat Too Cold or Frozen
“Always temper what you’re cooking,” warns Puck. “Bring whatever protein you are cooking to room temperature before cooking so it will cook evenly.” As for what types of coals and chips to use, Puck prefers mesquite charcoal for high heat, and white oak for flavor. He also suggests trying different wood for different flavors: apple wood, cherry wood, sugar maple, etc.
Heating Up the Grill With the Cover Open
“When heating up the grill, keep the cover closed,” advises celebrity Chef Ayesha Curry of International Smoke. “It will heat up a lot faster that way. Also, I love a good char. I start out my grill on high, high heat to get phenomenal grill marks. Not only do you get that nostalgic barbecue flavor we all love, you also seal in the juices of the meat. After that I pop the heat down and control the flame at a moderate temperature.”
Skipping the Brining Step
“Brining anything, whether it’s a chicken breast, pork chop/loin or lesser cuts of beef (flank steak or flat iron steak), not only adds to the flavor, but tenderizes and keeps the juiciness,” says Chef Charlie Palmer of Aureole. Another one of Palmer’s go-to grilling techniques is to use your outdoor grill—whether it’s a charcoal grill or a gas grill—as more of an aromatic smoker oven. Here’s how:
Suspend the grilling surface above the existing surface. Some grills have attachments, but you can put bricks on each side (4 inches high) then put any type of oven grill or rack on those. Add vine cuttings, wood chips or branches from an oak tree, soak them, then turn your grill or build your fire and place on the grilling surface of the grill. They’ll subsequently smoke and burn. Whatever protein you’re cooking (steak, pork chops, or a salmon filet) should be 4 inches above the makeshift grill surface. This process adds more flavor and aromatics and is slower cooking, more tender.
Cooking Over Direct Heat
According to Top Chef judge and Chef Tom Colicchio of Heritage Steak and Craftsteak at MGM Grand, you should always cook over indirect heat. “If you’re using charcoal or wood chips, push most of them off to the side once you’ve heated them up to create an indirect heat zone,” he adds. “It might take a little longer to cook, but you’ll get that great bbq flavor. This technique will also prevent flare ups.”
BBQ’ing Too Fast!
“You might love to cook off some hot dogs and hamburgers quickly, but if you have a smaller fire that’s maintained over several hours, you can cook some delicious pork shoulder or brisket,” says Colicchio. The motto of the BBQ game: low and slow! Next up: 10 Drink Recipes that are Perfect for Memorial Day
