Get Out and Grill
A classic barbeque is one of the best ways to take advantage of the summer. Whether it’s a midweek family grill night or a weekend BBQ for the whole neighborhood, Senior Executive Chef Tom Ramsey (pictured) can help you every step of the way. Follow his tips to become a next level grill master.
Be sure you have the proper supplies before getting anywhere near the grill. Chef Tom recommends gathering long tongs, aluminum foil, and a food thermometer, just to name a few items. These tools can help keep flavor in and danger out while you’re working with hot surfaces and an open flame.
Get to Know Your Hot Spots
Did you know some areas of your grill will cook food faster? Usually, the hottest spots are directly above your grill’s heat source, and that’s where you should place foods you want seared. Cooler spots can be reserved for more delicate foods like vegetables and burger buns. If you’re using a charcoal grill, Chef Tom notes that you can best control these spots by distributing the charcoal wherever you want the most heat.
The grill isn’t just for cooking the main protein! While your chicken or fish is cooking, capitalize on that extra time to prep sauces, side dishes and any other finishing touches. Chef Tom says: “Many people are surprised to learn that their outdoor grill can double as a cooking range. For example, you can bake skillet cornbread or simmer BBQ sauce in a pan right on the grill!”
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.