3 Quick Tips To Grill Like a Pro!
Nail grilling duties this 4th of July.
We’ve all been there before.
Big celebration.
The whole family is here and hungry.
And you're working the grill.
I’m Commis Chef Chris Martin. I’ve been in the Culinary industry 16 years and I love spending my time helping as many people as I can whether its through giving advice on how I dealt with some of my own life challenges, or if it’s through SavorThePassion.com where I’m working to increase the quality of life of all that I can through the power of food and these are my 3 Quick Tips To Grill Like a Pro and make sure you stick around for a bonus tip!
Season your meats early and dry them out.
If you’re reading this now go get started. Season your meats how you like then get them on a single layer tray (if you have a cooling rack even better just make sure you have a pan underneath to catch the drippings) then get those suckers in the fridge.
This will season your meats thoroughly, but also dry the surface out so when they go on the grill they’ll get a nice crust on em.
Have your Grill towel ready!
Take a small kitchen towel you dont care about and soak it in canola or vegetable oil. If you know how to truss then do so before soaking, if not it’s fine just wrap it into a tight bundle.
This is your grill towel. You know how your meat sticks to the grill? This will stop that. When you first fire her up brush your grates with this bad boy. Then as you cook and remove brush the crust off the grill brush with your grill towel again (careful not to drip too much oil into the flames) and keep going. This will help you cook faster and food taste better.
Know where the hot spots are!
(And how to use them to your advantage)
Hot spots are where your grill is the hottest. Sometimes signified by grey grates from high heat. This is great in some cases and awful in others.
As a general rule if you aren’t a grill master avoid these spots. However if you know your way around a bit here’s a few insights from a literal pro (grill was my first kitchen station nearly 17 years ago and I’ve been working it on and off ever since) anyways, if I’m cooking shrimp it goes directly on the hot spot. They cook through FAST and they get a nice char on em.
Oh, and 1 bonus tip!
Take your time and have fun!
I had a Chef once upon a time tell me "people will wait for good food; its shit food they get pissed about."
Take your time, have fun and crush it.
You got this.
Thank you very much for your time; it is the most precious resource we have available to us, so thank you. If you’re interested in learning more about what I am all about the best way to do it is to visit https://linktr.ee/CommisChefChris there you can follow all things me and my work with Chefs and other avenues of life.
As always,
Follow Your Passion.
No.Matter.What.
Stay Safe. Stay Passionate.
~Commis Chef Chris
Happy Independence Day America!
