Summer is heating up -- and we're not just talking about the temperature. It's grilling season and we're here for it. Whether you're new to grilling or looking to sharpen your game, we have some tips from the grillfather and Co-Founder of Meat and Bone, Gabriel Llaurado.
- Invest in your charcoal. The right quality can make or break your meat. Good charcoal can dramatically enhance flavors of your meat.
- Most meat, chicken, and fish should be grilled over medium heated coals. If you hold your hand about 5 inches from the grate you'll need to pull it away after 5-7 seconds.
- Make sure you generously season your meat of choice with salt before grilling
- If you're cooking smaller pieces of meat (like chorizo), place on the side of the grate where there is undercut heat.
- If you're cooking meat like a skirt steak, place in the middle of the grill and sear the sh&* out of it.
- Flip your meat only once about halfway through the cooking process.
- Let your meat rest after cooking.