Tips From Our Grillmasters
When it came time to assemble our list of Doís & Doníts for grilling success, we knew that we had to go straight to the pros at DLM: Our very own chefs and grillmasters. Bryan Paterchak, Scott Hailey, and Michael Schubert have decades of experience and pride themselves on sharing their vast knowledge with DLM customers who visit Jackís Grill or the Meat department. When it comes to grilling, these are some of their tried and true tips thatíll help you make the most of your grilling endeavors.
And donít be shy. We want to see what youíve been up to. Connect with us on Facebook, Twitter, or Instagram and tag us with pics documenting some of your proudest grilling moments.
There are so many options out there when it comes to accompaniments for your grilled grub. See our favorite 12 ways to drizzle your grilled goodness!
1. Donít shock your meat.
Although you donít want to take your meat out of the fridge too soon (food safety is a must), let it sit at room temperature for about 10-20 minutes before grilling, depending on inches of thickness. When the meat goes from a cold state to the hot surface, it will contract, like a muscle.
1. Be prepared.
That means having your soon-to-be grilled food, accompaniments, and grilling tools all ready. Make sure you have enough gas in the grill, charcoal, or whatever materials you may need. And donít forget your clean plate for when youíre done.
2. Keep your grill surface clean, oiled, and hot!
Dip a rag in olive oil and wipe down the grill top, using tongs so you donít burn yourself. The best thing you can do for your grill is to clean it well and oil the grate.
2. Donít touch it.
Let it cook. Turning your meat over and over again complicates the grilling process. Only flip the meat one time.
3. Skip the fork and use tongs!
When you pierce the meat, it releases its juices and flavors.
3. Line your meat on the grill in rows.
This will help you know what went on first and what will need turned first.
4. Know your hot spots.
Then, if you want one steak well done, thatís where you place it. If everything is super consistent, heat one side of the grill to a lower heat to create your own hot spots.
4. Donít use butter.
Butter burns. If you do use butter, use it at the end. A compound butter, like truffle butter, is wonderful on a steak.
5. Donít over-saturate your meat with oil.
Lightly coat instead. Get a good oil (olive, grapeseed, or canola) that retains heat.
5. Get your grill marks.
For those perfect grill marks, turn the meat 90 degrees halfway through cooking the first side (think 10 oíclock and 1 oíclock).
6. Know when your meat is ready to come off.
Use a meat thermometer and also the finger test. Poke the meat with your finger and if it feels squishy, itís rare. The firmer, the more done it is. Only if you must, use a small knife and cut into the side of the meat.
6. Donít rush it.
So many people crank up the grill to high, and then turn it down. Start your grill at the right temp and let it heat up on its own, for about 10 minutes.
7. Go easy on the sauce.
If you are using a marinade, pat the meat dry before placing it on the grill. Check out some of our favorite ways to drizzle your grilled grub.
7. Pull your meat off the grill and let it rest.
The fibers of the meat will reabsorb its natural juices giving you a more tender and succulent bite.
8. Timing is everything.
If you go inside to get something, your perfectly cooked item will be overcooked in a matter of seconds. (Read No. 1 again.)
9. Practice makes perfect.
Scared to go straight to filet mignon or a tuna steak? Talk to the pros in our Meat department and start with something in a price range youíre more comfortable with until you work up your confidence.