Grilling Tips from Corporate Chef Jason Shelley

Summer grilling is one of my favorite ways to cook; it’s simple, flavorful, and all about spending time outside. Here are a few of my go-to tips to help you get the most out of your grill.

When grilling larger cuts of steak or chicken, it’s always a good idea to let the meat sit out for a bit before putting it on the grill. Letting it come closer to room temperature helps it cook more evenly. If you’re using a gas grill, watch how much oil or fat is on your food; too much can cause flare-ups, which sometimes leave an off-putting flavor.

Not everything needs to be grilled on high heat the whole time. I like to cook items like chicken over lower heat until they’re mostly done, then turn up the temperature at the end to get that nice caramelization and color. It’s a great method for foods that need a little longer on the grill.

I’m also a big fan of marinating whatever I’m grilling. It adds depth and layers of flavor and gives a fresh twist to dishes you make often. Plus, it’s easy! You can marinate the night before, toss everything in a Ziploc bag or wrap it in foil, and you’ll have less prep the next day.

And don’t forget about cast iron on the grill. It’s perfect for getting a great sear on steaks or burgers, or for caramelizing onions. Cast iron holds heat well, protects food from direct flame, and helps you build great flavor.

Whether you’re firing up the grill for a weeknight dinner or a weekend get-together, a few small tips can make a big difference. Keep it simple, have fun with it, and don’t be afraid to try something new. You might just find your next favorite dish!