13 Grilling Tips by Celebrity Chef John Doherty
When it comes to Memorial Day weekend, grilling takes a hold on our cravings.
As it’s approaching, Monday May 29, we’re excited to share these grilling tips put together by celebrity Chef-owner John Doherty:
13 Grilling Tips to Master Your Meat ↓
Select high quality meat with generous marbling for Maximum flavor
Have a high and low temperature spot on your grill
Sear meats on high heat, finish on low
Leave it alone! Let the meat caramelize on one side before turning
NEVER press down on your burgers! You’re only squeezing out the juice
Don’t cook sausage and franks over high heat, they burst and loose their juiciness
Start thicker meats first like Filet Mignon, then steaks, then burgers, then franks so they all come off at the same time
Doneness? Don’t cut or poke! Use a thermometer: Rare- 120, Med Rare- 130, Med- 135, Med Well- 145, Well- 155. Temperature will clime 5 degrees while resting
Let the meat rest or sit for 5 minutes before serving to allow carryover cooking and juices to settle back in and not run out
Spray water from a bottle to reduce flair ups. Charred meat does not taste good
Never put cooked meat back on the same platter that the raw meat was on
For maximum tenderness, always slice meat against the grain
Brush Grates when hot for easier cleaning
Entertaining at home is always better when family and friends are involved! These grilling tips are sure to help make your day easier so you too can enjoy time spent. We still welcome you to join us at BLACKBARN for our selection of meats! Like always, allow our family to take care of yours.
