Father's Day Grilling Done Right

Tips and Techniques

Chef Brando here. As I think about Father’s Day, I think about great memories with family and friends and lots of time spent at the grill. There are times when we have prepared great feasts and other times where grilling left us all feeling like it is better left to professionals.

Here are some techniques and tips to make your Father’s Day a success:

  • Start out with a clean and hot grill.
  • Pull steaks or chicken out of the fridge 30 minutes to rest before grilling.
  • Season steaks or chicken well before grilling.
  • Use a thermometer to check doneness.
  • Don’t forget you can grill veggies.
  • Wrap veggies in a foil packet with oil and seasonings that you like.

Method to the Madness

  • Heat grill for 10 to 15 minutes, then use a wire brush to scrape off any pieces left from the last time you used the grill. Then, using tongs and a paper towel doused in oil, oil the grates several times to prevent food from sticking.
  • Let meats come up to room temperature (you have 2 hours to cook the food without worrying about spoilage, but 30 to 45 minutes is ideal).
  • Use a combination of any mixed seasonings on your meats for a period of time. You do this is to get the most flavor into the meat before grilling. Weber’s grilling seasonings make great gift ideas for Father’s Day and can be found in any grocery store.
  • Veggies can be a combination of the following: Onions with 1 teaspoon butter or bullion beef base and butter. Corn with salt and pepper, cilantro and lime, and oil. Squash, such as zucchini and yellow squash, with basil or Italian seasoning and olive oil. Wrap any one of these suggestions in foil and put on the grill while the grill is heating up. After the grill is hot, turn the grill down to medium and put the veggies on the lower-heated side to prevent burning.

Personal Chef Brando lives in Parker and serves the South Metro Denver area, cooking for athletes, clients with severe food allergies and busy families, as well as small private events and on-site cooking demonstrations for up to 100 people – PersonalChefBrando.com