Time to turn up the heat and grill like a pro! — Tiny Spoon Chef

by Chef Alan F

Summer’s in the air, and that means the smell of barbeque should be too.

Break out your tongs and hone your skills with these BBQ tips.

Let's start with the basics…

Start with a clean grill. 

Use a sturdy metal brush to clean the grates in between each use. (This is easiest when the grill is still hot.)

Don’t constantly move your food around.

In general, the fewer times you flip something, the better (once is ideal for most meats). If the meat is stuck to the grill, let it cook more — it will unstick itself when it’s ready for flipping.

Don’t squeeze or flatten your meat.

Yes, I know that burst of sizzling flame that comes from squishing a burger is tempting. But fat is creating that flame burst and you know what fat is? Juicy goodness, so please don’t squish your meat, because you will squeeze out the taste and moisture.

Keep a spray bottle handy for any flare-ups.

Flames are not your food’s friends, they will char it, and not for the best. So always keep a spray bottle filled with water handy, allowing you to dampen flare-ups without jeopardizing the heat. Also Pouring Salt or Baking Soda over the flame is another good way especially if flames become out of control. (Important tip: a Clean Grill is a happy grill (Step 1), always check the drip tray for excess food that could contribute to flames.

Buy a meat thermometer.

A quick check of temp from a thermometer. Your confidence in grilling will skyrocket with this one $10 purchase.

Avoid putting cold foods straight on the grill.

* This is probably the most important rule in my opinion besides marinating, and that's letting the meat come to room temperature for 30 minutes before grilling, this will help distribute heat evenly.*

Undercook your food, just slightly.

Food continues to cook after it leaves the grill. You can expect food temperature to go up about five degrees after leaving the grill, so plan accordingly.

Rest all meat!

Allow the meat to sit unsliced for 10-15 minutes after cooking, as this will allow the juices to redistribute.

Don’t over-char just to cook through to the bones!

No one wants to eat meat covered in thick, black char. If you have thick pieces of meat with bones, cook them on high heat to get a nice crust, and then move to lower, indirect heat on the grill. This will allow the meat to cook through more slowly without overcooking the outside.

Keep it simple.

Managing numerous proteins and veggies can easily become very stressful, and can sometimes result in overcooking. Keep the protein options simple and offer variety in some interesting side dishes, sauces, or condiments.

* What are the best tips for cooking on a gas BBQ?

• Avoid packing the food too tightly on the grill. Always make sure to leave some space for the steam and heat to rise around the edges of your protein for an even cook.
• Cook on medium-high (only use high for a short time for hot and fast searing).
• Leave the lid open so your food is only getting heat from one side to ensure even cooking.

And most importantly…

Make sure you have the following items on hand so that your event is as enjoyable as possible for everyone attending:

• Lawn chairs.
• Fire extinguisher.
• Sunscreen.
• Lanterns, torch lights, or string lights.
• Lawn games.
• First aid kit.
• Bug spray or citronella candles.

PSA: Don’t forget that your chef can help with BBQ prep! Ask us how to make your grilling day top-notch.