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David Rose shares his best grilling tips and favorite grilling recipes

  • Grill expert David Rose spoke to Insider about his favorite tips, tools, and recipes.
  • He said the grill isn’t just for the summer and everyone should have a meat thermometer.
  • The chef also shared his favorite breakfast, side dish and dessert to make on the grill.

When it comes to preparing delicious meals, few cooking techniques compare to the flavor of the grill.

To find out how to master it at home, Insider spoke to grilling expert David Rose, author of “EGGin ‘: David Rose Cooks on the Big Green Egg” and Executive Chef of Omaha steaks.

Read on for some of his favorite grilling hacks, tools, recipes, and more.

Why is grilling the perfect solution for all occasions?

Pink: Grilling isn’t just for summer, and it’s not just for dinner.

Grilling is my favorite way to cook because of its versatility and the incredible flavor it creates. It’s also a quick way to get food on the table.

You will find me grilling all year round for breakfast, lunch and dinner.

What are the essential tools every grill needs?

Pink: My favorite things to have on hand for grilling are a set of quality grilling tools, including silicone-tipped tongs, a meat thermometer, black nitrile gloves, and heat-resistant gloves.

Heat resistant gloves are great because they allow you to handle meat directly off the grill, when cutting, shredding or checking doneness.

meat thermometer

It is crucial to check grilled meat with a thermometer.

iStock


What’s one grilling mistake you can’t stand watching people make?

Pink: People always feel like they have to squeeze their burgers and flip them a few times. But pressing down on your burgers will cause the meat to lose its juices. And flipping a burger too often can lead to overcooking or uneven cooking.

It’s pretty common for people to overcook steaks – what’s a great way to avoid this?

Pink: Having a digital meat thermometer is essential to perfectly cook your steaks. You want to monitor the temperature of your steak by placing the thermometer in the center of the steak.

Cooking temperatures are 120 degrees Fahrenheit for rare, 140 degrees Fahrenheit for medium, and 160 degrees Fahrenheit for well done. But be sure to remove your steaks from the grill to rest them for the last five degrees, as they will continue to cook after being removed from the heat.

Omaha Steaks offers a guide to cooking steaks and each order is accompanied by a cooking chart. They also have an app to help you time your steaks, so it’s always a useful way to get the perfect steak every time.

What’s your best tip for making a tasty steak on the grill?

Pink: First you need to choose a quality cut of steak with good marbling. Marbling is the white fat that runs through meat and is the key to flavor, juiciness and tenderness.

When it comes to seasoning, you can’t go wrong with simple salt and pepper, which brings out the natural flavor of the meat.

For added flavor, Omaha Steaks provides seasoning sachets with every order and offers a range of seasoning mixes and rubs which can be purchased online.

What are you looking for when choosing a good steak to grill? Are there certain colors, cuts or thicknesses? Are there things you absolutely want to avoid?

Pink: You want to choose meat that is well colored, marbled all over, and to avoid steaks that look too wet. Steaks should be moist, cold and firm, without excess liquid.

In terms of which cuts to choose, it depends on your preference.

Beef tenderloin is the tenderest cut of meat, and sirloin, T-bone, and rib eye steaks are rich and flavorful. Sirloin steak is great too, but it can dry out quickly, so be sure to watch the temperature closely.

steak marbling

You want to choose a cut of meat that has a lot of marbling.

iStock


What would you like more people to know about grilling?

Pink: One of the easiest dishes to spoil on the grill is chicken. People often overcook it trying to get that crispy exterior, which makes it dry on the inside.

The key to cooking juicy, juicy chicken on the grill is to sear it upside down. Reverse searing is a technique that involves bringing the chicken close to the cooking temperature of 160 degrees Fahrenheit using the cooler side of the grill before searing the outside.

Keep the chicken away from direct flames until it reaches 150-155 degrees Fahrenheit, then move it to the hottest part of the grill for that crisp, flavorful grilled exterior. Then let the chicken rest before cutting it.

What’s your easiest weekday grilling recipe?

Pink: Salmon is such a great weekday dinner. It’s easy to prepare, cooks quickly, and can be customized to suit the flavor profile you want.

Whether straight on the grill or on a cedar plank, success is guaranteed.

Grilled cedar plank salmon with grilled asparagus

You can grill the salmon on a cedar plank for added flavor.

Matt Carey / Getty Images


What are some of your favorite breakfast dishes to cook on the grill?

Pink: I like my am a burger.

It has everything a good burger should have and more – a perfectly grilled patty with premium ground beef, crispy hash browns, savory aioli, Omaha steaks colossal cut bacon, and a fried egg on top.

Are there any side dishes you like to throw on the grill?

Pink: Who doesn’t like potatoes? You can throw almost any shape of a potato on the grill – whether it’s a baked potato, a stuffed baked potato, or others. steakhouse fries of Omaha Steaks.

I’m a huge fan of throwing classics on the grill, and any seasonal veg you choose tastes better when grilled. The flavors and toasty taste simply cannot compare to that of an oven.

Any suggestions for grilled desserts you can throw away after a steak?

Pink: I like caramel-apple tarts of Omaha Steaks.

Most would go in the microwave or oven, but I think they taste better when broiled.

The same goes for most desserts. If your grill is already on since cooking your main course, why not keep it warm and throw your dessert in to warm it up?


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