10 Foolproof Grill Tips From Our Favorite Chefs
It’s summer, it’s a holiday, and everyone always loves an excuse to eat. It makes sense, then, that one of the most popular ways to celebrate Independence Day is by having a backyard cookout. But grilling can be tricky, if not totally intimidating — what will your mother-in-law think of your fish marinade? What if you overcook your uncle’s burger? — so why not turn to the experts. Operating under the notion that if one is good, ten is better, we put together come of the best grilling tips from ten of our favorite chefs.
1.Adam Perry Lang
The owner of
Daisy May's BBQ knows a thing or two about grilling. For maximum flavor, he recommends glazing your cutting board with sauce or coating in in herbs before putting the meat there to rest.
The "Boy" in
Boy Meets Grill is always happy to share his tips and tricks. One such tip is to always let your meat reach room temperature before grilling -- if it's too cold, it won't cook through.
Emeril is a big advocate of grilling as a form of relaxation. His key advice is to "Put down the [grill's] cover and drink your wine."
Although grilling is often considered a man's area of expertise,
Gordon Ramsay thinks it should be left to women, who are much more competent than "useless" men. He also warns men that if they must grill, they should do so without drinking.
Michael advises aspiring grill masters to remember "low and slow and indirect cooking."
Though famous for her skill with a fryer,
Paula Deen is quite handy with a grill, too. Her top tip is to let your meat "sit for a few minutes without turning" in order to get great grill marks.
According to "You must liberally salt your burgers with kosher salt, not regular salt. The kosher salt forms a crust on the burger and falls off into the grill, whearas regular salt sinks in to the meat and leaves it too salty." Rachael, the most common grilling mistake has to do with seasoning.
Thinking about some grilled vegetables to go with your burgers or steaks?
Richard Blais advises to marinate them well, and not to "be afraid to let them char."
Got someone to impress?
Tim Love has go your back. He recommends a skirt steak with a vegetable salad as his go-to date dish.
The host of
Around the World in 80 Plates warns against overcooking shrimp. "Remove them from the grill as soon as they turn pink, which should take no more than one to two minutes per side."
[Feature image via