ADAM PERRY LANG’S
10 GRILLING TIPS
Chef Adam Perry Lang is the best-selling author of the just released BBQ 25: The World’s Most Flavorful Recipes – Now Made Foolproof (Harper Studio, © 2010) and owner of Daisy May’s BBQ USA in New York City.
1. INVEST IN A GREAT GRILL BRUSH
A clean grill will allow for non-stick grilling. Work your grill before, during and after grilling, so your meat and fish will look sharp.
2. LIGHTLY OIL GRILL SURFACE
Use a clean kitchen towel you are willing to part with and lightly saturate it with vegetable oil. Use a set of tongs to quickly brush the grill surface with the towel.
3. MAKE SEASONING COUNT
Whether using a rub or salt and pepper, make sure you apply seasoning before coating meat or fish lightly with vegetable oil. Otherwise, most of the seasoning will just roll off.
4. CONFIDENCE IS KEY
Place the meat or fish on the grill with confidence and don’t be too quick to move it. Let the protein just set.
5. CREATE A SAFE ZONE
Always have an area where there are no direct flames, so if flames rise up, you can retreat and reset your mind while flames calm down.
6. STAY ACTIVE
Once the protein has set, don’t be afraid to move as often as necessary. Go for flavor, even if it’s at the expense of perfect grill marks.
7. BUILD FLAVORS & RE-SEASON AS YOU GRILL
Baste with flavor-enhanced butter, oil and marinades (fresh or pre-boiled), and use a bundle of herbs to apply. Also re-season as you cook since grill bars tend to pull off spices and seasonings.
8. GLAZE & SAUCE TOWARD THE END
Apply sugar-based sauces and glazes at the end of cooking. Also, bear in mind that often these are already finished concoctions, so thin out with a tablespoon or two of water so it can glaze and reduce on the meat or fish.
9. BOARD DRESSING BUILDS FLAVOR
Create a drizzle composed of a combination of extra virgin olive oil, citrus juice and/or good quality vinegar and seasonings on your cutting board. Place your grilled meat or fish directly on top of the board dressing, turning to coat. This will slow down the aggressive cooking that the grill creates and moisturize and flavor the crust.
10. SEASON AS YOU SLICE
For items that are served sliced, make sure to slice right into the board dressing (see tip #9) and turn to coat. This will maximize the flavor experience, making everything taste “3-D.”