Looking to elevate your grilling game? From appetizers to entrees, you want to impress yourself and your guests.
Check out these sizzling tips from the grill experts at Saska’s™ Steakhouse:
One of the biggest ways you can improve your grill skills is to familiarize yourself with using the grill.
Saska’s chef of 29 Years, Francisco Barrios, shares this very important tip: learn the difference between direct and indirect heat. Direct heat (aka the “hot spot”) is the space directly above the fire, while indirect heat (aka the “warm or cold spot”) is the space not above any burning flames. Direct heat is used to sear meats and vegetables, while indirect heat is used to cook them through.
Sure, you could whip up burgers and hot dogs on the grill, but why be so basic?
Chef Barrios recommends kicking up your menu by preparing choice grilling meats, like tri-tip and ribs!
Those cuts are easy to prep, and even easier to cook on the grill:
When grilling large cuts of meat, it’s important to apply a dry rub to them. A mix of various seasonings and spices, a dry rub not only infuses flavor into the meat, but also aids in the searing process to create that crispy, smoky seared exterior.
Barrios and his Saska’s team use an espresso dry rub that includes espresso, salt, sugar, chipotle, and cayenne. But your dry rub doesn’t have to be as complicated. You can use a simple mix of salt, pepper, and garlic powder at home when seasoning meats. Remember – the dry rub should elevate, not amplify, the flavors of the meat. Let the meat shine on its own merits!
There’s a time and a place for marinades, and the grill isn’t the best place for them. Here’s why: Marinated meat can cause flare-ups in a grill, leading to poor temperature control. Additionally, they don’t give you that incredible seared crust that dry rubs do.
Did you know? Marinades can even ruin your meat if left on too long. That’s because overly salty marinades can cure your meat; and overly acidic marinades can “cook” your meat, ultimately ruining the meat’s texture and juiciness.
While some cuts have enough fat content to handle marinades (carne asada is one of them), it’s best to avoid them when you’re grilling.
The grill isn’t just for meats – you can roast your veggies with a quick wood-firing too.
Chef Barrios suggests grilling harder root vegetables like beets or carrots since the flames can not only impart a deep smoky flavor but also caramelize the naturals sugars to amplify their sweetness.
For your next grill-out, make a roasted vegetable salad. Simply take three veggies of your choice such as asparagus, squash, and bell peppers and marinate them in a mix of olive oil, salt, pepper, and citrus for 30 minutes. Then stick them on the flame. After they’re nicely seared, chill them for a few minutes, and chop them onto a bed of fresh greens. For the dressing, whisk up the used marinade, and voila, you have a fresh roasted summer salad.
Pair that salad with your grilled meats and get ready to impress your guests. Kudos – you’re mastering the grill!
Stop by Saska’s™ Steakhouse for a satisfying steak dinner and drinks. We love the 8 OZ FLAT IRON STEAK – it’s only $14 and is served with mashed potatoes and vegetables during happy hour every day of the week from 3pm-6pm! Be sure to tell Chef Barrios how much you like his grilling tips.