Summer is heating up and the grilling season is in full swing. Bring out your inner grill master for Labor Day weekend and impress your family and friends with the help of some of the best chefs in San Diego.
Start with a clean slate
The number one thing on the list to achieve barbecue greatness is cleanliness. Alex Benes, the culinary director and barbeque pro behind Wood Ranch, recommends that “you make sure your grill grates are clean and do not have any food residue or char on them”.
If your grill isn’t as clean as it should be, Chef Benes says you can use a wire brush to clean the grates, then wipe them down with paper towels. Using a cloth with some vegetable oil will also do the trick.
Use the right tools
When grilling, you can’t just reach for any ole’ kitchen tool. Chef Kevin Templeton of Downtown San Diego’s barleymash says that strong and sturdy tongs are key to a successful grill session.
“Make sure the tongs aren’t too short so you don’t burn your hands, but also you shouldn’t use tongs that are too long as they can get wobbly and you could lose your food when transferring to a plate,” he explained.
Elevate the flavor
For an extra elevated flavor boost, Chef Michael C. Brown of Barrel Republic and Jalisco Cantina recommends smoking the meat with hickory wood. Oak chips are also a very popular choice!
“It can add layers of flavor that grilling alone can’t create… smoke your meat for a bit before throwing it on the grill for an even deeper flavor,” he said.
Don’t forget about the veggies
We know grilling meat is great, but all chefs agree that you shouldn’t neglect your veggies. Think grilled red peppers, red onions, carrots, sweet potatoes and fennel. For a complete meat substitute, consider mushrooms.
“Portobello mushrooms can be grilled beautifully and treated like one would treat a steak… it’s a great meat substitute for any entrée,” said Chef Benes.
