The Thrill of the Grill
June 7, 2017
Grilling is just about as synonymous with Father’s Day as turkey is on Thanksgiving. Just in time for Dad’s special day on Sunday, June 18, here are 10 tips from Chef Clarence Dillard of The Art Institute of Raleigh-Durham, a branch of Miami International University of Art & Design, to make certain your next cookout is near perfection, whether you are the honorary grill master of the day, or simply helping Dad perfect his BBQ technique:
• Start with a clean slate or grill. If you are without a grill brush, crunch up a ball of tin foil, grab it with tongs and clean away. This easy hack works every time.
• Hot! Hot! Hot! Preheat your grill 20 to 25 minutes before you start cooking and make sure it reaches the correct temperature. Here’s a cheat sheet: 400 to 450 degrees for high; 350 to 400 degrees for medium high; 300 to 350 degrees for medium and 250 to 300 degrees for low.
• Rubs are all the rage. While that may be true, make sure you are gentle when applying them. If you rub too hard, you can disturb the fibers and texture of the meat, resulting in over seasoning.
• To sauce or not to sauce? That is the question. After all, who hasn’t burned the bbq? Most likely that is because you sauced too early. This is especially true the sweeter your sauce, as sugars burn more easily. Sauce during the last 30 minutes.
• Manage the marinade. For most foods, a 30 minute to 2 hour marinade is perfect. Any more than that and you risk over softening the food and destroying the texture.
• Two Tongs, please. To prevent cross contamination of food, use one set for raw food and the other for cooked.
• Toss the sauce. Discard marinade once meat is on the grill.
• Put a fork in it! Use a meat thermometer to test for doneness. Remove the meat when it is about 5 degrees before it is done and cover it with foil. It will continue to cook to the temp and you won’t run the risk of burning.
• Eat your vegetables. Lightly coat your veggies in olive oil before grilling and to prevent them from sticking to the grill.
• Keep a lid on it! Once your meat is on the grill, resist the urge to open the top to check. Open only when you are turning meat, typically once or twice. The flavor will be juiciest if you don’t peek too much.
And, don’t forget . . . down here in the South a BBQ is whole hog! It’s comprised of burgers, hot dogs and anything else you can think of!
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