Behind the Line: John des Rosiers
Topic: Help for Home Cooks/Bartenders
Cooking Tips and Hints
The home grill. It's all about the marinade, the meat, the heat. What are your tips for a home grill cook preparing to grill up a bunch of steaks (or chicken, pork, you name it)?
- John des Rosiers
- Executive Chef/Owner
- inovasi, Wisma, and Moderno
- Lake Bluff, IL
It's really about the quality of meat and how hot the grill is. Perfect meat grilled on a blazing hot flame will ensure the meat stays juicy, developed good caramelazation, and a great smoky charred skin.
Use wood burning whenever possible, if not that then charcoal. Skip the gas.
Answers from other users
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Start your grill early and have plenty of fuel whatever it may be. Getting the grill up the the proper cooking temperature is important, and can't be rushed an hour before dinner hits the table.
- David Katz
- Executive Chef/Owner
- Philadelphia, PA
Make sure your grill is brushed and oiled at all times! So many home grillers don't take care of their grills and food sticks to it like crazy. Keep your grill clean is my tip.
- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
I am a big fan of indirect grilling. I get a bed of hardwood charcoal
going on one half of the grill and throw a log or two of fruit wood on top. I can do sausages, chicken or a small roast on th...
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- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
I love my BBQ, It has been 20 years since I owned my own grill ( I have
always lived in apartments) but now I have one and I love it. I recently
cooked a Sirloin Flap Steak on the grill, marinated ...
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- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
well...for steak, i like to stay away from the marinade and get a really
good flavorful steak like ribeye. i'll leave the steak out to come up in
temp a little whilst i ready the grill. once the co...
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