Grilling season is here! Executive Chef Stevie Provencio offers seven pro tips to get the best results. Whether you’re working with briquettes, hardwood (or lump) charcoal, or even a gas grill, the real secret to the unique flavor of grilled food is the drippings—plus any extra wood you throw on the heat source. Before you start, be sure your grill has undergone basic seasonal cleaning. From there, follow these simple steps to grill like a pro.
1. Two-zone grilling
The trickiest part of live-fire cooking and charcoal grilling is heat source management. One of the best ways to set up your grill to give you more control over how fast or slow things cook is to use a two-zone system. Position hot coals on just one side of the grill—rather than spreading the lit charcoal over the entire coal grate—which creates two relatively distinct zones of heat.
2. Season your grill so food won’t stick
Begin by burning off any nasty bits left over from prior cooks. Now, while the grill is still hot, grab a wire brush—aluminum foil works okay, too—and scrape and scrub the grill until it’s nice and clean. Using a rag with high temp cooking oil, rub all over the grill grates until black and shiny.
3. Make sure your grill is very hot
A hot grill will help to ensure a nice sear with even caramelization. Important tip: You never want to grill directly over flames. Let your coals get very hot until they glow. This is ideal for grilling. As your food cooks, fat and moisture will drip onto the coals causing flareups and smoke. This is where your flavor comes from. It is not the same as cooking over unburnt wood flames.
4. Flip your meat constantly
While there’s a common grilling myth that you should only flip meat once, frequently flipping your meat on the grill can actually lead to faster, more even cooking and a better sear. Constant flipping ensures both sides of the meat are exposed to the heat more evenly, preventing one side from overcooking while the other cooks. Keeping your meat moving will help you avoid large flare ups.
5. Proper preparation
To ensure that all of your food is cooked at the peak readiness of your coals, have all of your prep done and on hand. In the chef world we call this mise en place, or “everything in its place.” This will give you more control over your cook as you won’t be trying to juggle everything once your food is on the fire.
6. Let the meat rest
Allow grilled meat to rest for a few minutes after cooking so the juices can redistribute, resulting in a more tender and flavorful final product. When ready to serve, you can always flash your meat back on the grill to reheat.
7. Don’t overcrowd the grill
Leaving room between the food on the grill will allow for even heat distribution and air circulation.
Take inspiration from the W.C. Fields quote: “I cook with wine, sometimes I even add it to the food.” Enjoy your grill with a Gewürz, Grüner or Gris (or even a wine that doesn’t start with “g”).
