I shot this grill marks tutorial before rushing off to New York in anticipation of the Memorial Day weekend, and all the grilling that traditionally goes along with it.Now, I'm not saying that unattractive grill mark anxiety (UGMA) has ever prevented anyone from grabbing a pair of tongs and heading out to the grill, but it is a nice technique to know.
Invariably, if you're grilling in front of a group of people, and turn over a chicken breast sporting a nice set of diamond-shaped grill marks, someone will say, "Man, I wish I knew how to get those." Well, here's how.
Whether you’re doing the cooking, or are in charge of "quality control," I wish you all a delicious and wonderful long weekend. Enjoy!
8 comments:
I figured this out on my own a few years ago, but I appreciate that you don't get all uppity with your recipes, and only direct them to the well seasoned cook. There are all levels of cooking skills that come here for your great teaching skills and advise, so thanks for including everyone.
You have some perfect grill marks. I just recently perfected mine. I really don't know why people like grill marks.
Ive always wanted to try the diamond grilled one, but i never thought of the 10 to 2 technique. Nice chef john!
... we love you too!!
...we love you more. Enjoy your weekend!
I have to respectfully disagree, especially when it comes to beef, pork, and fish. Each turn should be to the other side of the meat to insure equal acceptance of heat. Chicken is an exception because the goal is to cook it all the way through. To cook beef, pork, and fish in this fashion, unless well done is desired, you will have uneven cooking levels on each side of the meat using your technique.
Nice grill marks can still be obtained by turning your meat 4 times, but proper maintenance of temperature is required.
Don't limit yourself to the good ole American menu of hamburgers and hotdogs. There's lots more to grilling than that. The first task is deciding on a menu that offers something for everyone. If yours is going to be a family affair then take the kids' preferences into consideration.
You know how food stylists get those perfect grill marks on TV commercials? Ink! It's true.
Cast iron grills make the best marks, but you can get close on a stainless steel wire grill if it's hot enough. In either case, make sure the grill is scrubbed clean and oiled well.
I agree with Billy Ray's comment w/r/t temperature maintenance. I like using a really hot zone for searing/marking, and a (relatively) cooler zone for finishing. Carryover heat does the rest.
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