Seamus Mullen (Food Network star, and chef at Tertulia in New York City) recommends a perforated grilling pan. “This allows you to get a really nice char and deep flavor on vegetables without having to worry about them falling through the grates.”
When it comes to grilling you can trust Michael Symon (“The Chew,” chef at Lola and Mabel’s in Cleveland). “Always set your grill up with two heat zones: one really hot and one almost off. Once you get the meat seared with a crust, move it over to the cooler side to finish it off.”
For extra flavor in your meats and veggies, Scott Conant (Chopped, owner of Impero Caffe in New York City) recommends “I throw herbs and garlic heads and other seasonings directly onto the grill with the items I’m grilling. I love the flavor transfer and the slight char of the herbs and seasonings.”
Jamie Bissonnette (James Beard “Best Chef Northeast” award winner, chef at Toro in New York and Boston) prefers searing for the perfect and juicy burgers. “For grilling the ultimate burger, sear it on both sides, and cook it evenly. Don’t let it flare up. Make sure the meat is mixed enough that it sticks together before grilling.”
Everyone loves a flavorful and crispy chicken skin, Chef Alex Guarnaschelli (“Chopped,” Chef at Butter in New York City) suggests, “Marinate chicken without the skin. Grill the meat and pan-fry the skin separately until crispy. Then toss them together once both cooked!”
Adam Richman (former host of “Man V. Food”) says, “Overcrowding will dissipate the heat too much and cut down on workspace.”
The worst part about grilling is the cleanup but Marc Murphy (“Chopped,” chef at Landmarc in New York City) has a solution. “After you’ve heated your grill, take a cloth and put some oil on it and glide it from the back of the grill to the front. This makes it so the flames don’t burn you and you get a nice clean cooking surface.”
Donatella Arpaia (Iron Chef America and co-owner of Kefi in New York City) urges people not to touch their food too much “The biggest mistake grillers make is touching and flipping their food too much. The food needs to develop a nice char and crust and while waiting by a hot grill.”
Ken Oringer (winner of James Beard Foundation’s Best Chef Northeast award and chef at Toro in New York and Boston), shares his favorite grilled pizza recipe: “For an unexpected ingredient on the grill, I recommend grilling your pizza. Topped off with fresh corn, chorizo, burrata and cilantro.”
Are you trying to get that summer body ready for the beach? Chef Robert Irvine (“Restaurant: Impossible,” “Worst Cooks in America”) says, “Cutting down on sugar and salt is easy. Replace bottled seasonings with fresh-grown herbs and swap out high sugar sauces with squeezed citrus marinades.”
When it comes to salmon chef Jose Enrique (winner of Food & Wine’s Best New Chefs award, chef at Jose Enrique restaurant in Puerto Rico) knows his stuff. “Pat the skin dry after washing it, then lightly brush it with olive oil,” he said. “Once you put it on the grill, don’t touch it! For a salmon filet, leave it skin side down for 7-8 minutes, then turn the grill to high heat, flip and cook for another 2-3 minutes.”
[H/T: Business Insider]
