GRILLING TIPS from Chef Cory
  • While the grill is getting hot, remove your meat from the refigerator so that it can get to room temperature.
  • Season your meat liberally. The larger the piece of meat, the more seasoning you need.
  • Once you get your meat on the grill, avoid moving it around. Let it cook. If your meat is sticking to the grill, it’s not ready to be flipped!
  • Do not press on your meat! You will squeeze all of the juices out of it. It can be tempting to press on a burger as you stand there, spatula in hand, but don’t do it!
  • Keep a squeeze bottle of water handy for flare ups.
  • Use a thermometer. Medium rare is 115 degrees. If you do not have a thermometer, meat gets more firm as it is more done. Medium rare feels like pressing on your cheek while well done is like pressing on your forehead.
  • Let the meat rest. If you cut into it immediately, the juices will run out. By letting it rest the juice will redistribute.