Five Grilling Tips For Memorial Day and Beyond

Up your grill game this summer with these tips, tricks, and recipes from our favorite chefs

Photo by Hybrid Storytellers on Unsplash

First Things First - Clean Your Grill

Chef Michael Saperstein sells the finest steaks nationwide at Sunshine Provisions but says that before you put that expensive piece of meat on the grill make sure it’s clean. “Your grill should be cleaned regularly after each use, as it will make a huge difference in flavor. Dirty grill grates will not only burn but it will make your steak taste bitter. Additionally, get that grill hot. It should be at least 500 degrees before you put your meat on. This ensures a nice sear and will lock in the flavor.”

Saperstein says that good meats only need simple seasoning to bring out natural flavors.

For steaks, he uses a blend of 2 tbsp coarse sea salt and 1 tbsp black pepper. For burgers, he combines 2 tbsp coarse sea salt, 1 tbsp black pepper, and 1 tsp garlic powder to make a flavorful rub.

Prep Your Meat Before the Heat

William “Bill” Gideon, director of culinary at JW Marriott Turnberry Resort & Spa, recommends letting your meat come to room temperature before cooking. “It helps to reduce char on the outside and lets the protein cook more quickly,” he says.

Gideon also likes to marinate his steaks in beer (he prefers an IPA). Gideon also uses a cast iron skillet while throwing soaked wood chips onto the fire for sear and great flavor. “I use half of the grill while cooking to prevent char and move protein back and forth while keeping the lid closed.”

And, why not throw some peaches on the fire, while you’re at it? “I love to grill peaches and other stone fruits for salsas to go over my grilled finished dish,” he says.

Create Different Cooking Zones on Your Grill for Different Tasks

James Beard winner, Nina Compton (New Orleans’ Compère Lapin and BABs) says the secret to cooking on a hot grill is to create grill zones. “You need a hot zone with direct heat for searing your meats. A medium heat with charcoals a little further from the grates is perfect for cooking seafood. You also want an indirect heat to cook low and slow so you can keep the tender juiciness of your protein.” Compton likes to start with a sear on high heat, before transferring the meat to lower zones to cook.

Don’t Forget the Veggies

Michael Mayer, executive chef at La Fuga in Fort Lauderdale wants you to eat your veggies. “I love grilling asparagus, sliced zucchini and squash, portabello mushrooms, and bell peppers. I marinate the vegetables in balsamic vinaigrette and toss them directly on the grill. Tofu also works well this way,” he says.

Chef Rocco Carulli of R House in Miami says nothing brings back summer memories like grilled corn on the cob. “Some of my favorite memories as a kid were my parent's barbecues on the fourth of July where I used to slather my corn with whole butter.”

Carulli likes to grill his corn with the husk on:

First, peel back the husk, but leave it attached and clean the corn silk. Don’t worry about getting all of the silk off, because you can finish cleaning the cobs later.

Replace the husks and soak the whole cobs in water for at least 20 minutes, then place the cobs on the grill and turn every few minutes for about 15 minutes total. Let the corn sit for a few minutes, peel off the husk, and serve with your favorite compound butter.

To make a compound butter, Carulli adds herbs or spices to softened room-temperature butter in a food processor and pulses until all ingredients are well incorporated. You can place the butter in a container and put it in the refrigerator until it solidifies for future use, or serve immediately. “You can even add a dollop of butter to your grilled steaks, chicken, or fish,” the chef suggests.

A Great Barbecue Sauce That Works on Everything

Finally, no barbecue is complete without a great sauce. Eileen Andrade (Finka Table and Tap in Miami) uses Asian flavors for a Korean barbecue sauce that works with just about any protein or vegetable.

Korean BBQ Sauce

Ingredients

• ½ cup soy sauce

• ½ cup gochujang paste

• 1 Asian pear peeled and chopped

• 1 tsp fresh chopped ginger

• 3 cloves garlic minced

• 3 tbsp sesame oil

• 2 tbsp rice wine vinegar

• 3 tbsp honey

• 1 tbsp gochugaru (Korean red pepper flakes) or 1 spicy red pepper minced

Method

• Puree all of the ingredients together in a blender until smooth.

• Transfer the sauce mixture to a small pot. Bring to a boil, then reduce heat and simmer for about 10 minutes.

• Use immediately or transfer to a sealable container and refrigerate until ready to use.