Grilling Tips with Chef Meg Hall - New York News

Grilling Tips with Chef Meg Hall

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Ladies, don’t let your man hog the grill! Chef Meg Hall was here with a great way to turn up the flavor and cut down on greasy calories that come with frying, sautéing, and baking. Meg is showing 3 easy tips to grill like a pro, using locally-sourced ingredients that will make mouths water.

Hungry for more? Visit Made by Meg in Redondo Beach!

You can also follow Meg Hall on Twitter @MadebyMeg

Made By Meg is also on Facebook and Instagram

TIP 1: Get it hot!

  • Most common mistake is not preheating a grill properly. Preheating kills bacteria and ensures a precise cooking temperature.
  • Preheat 15 – 20 minutes to 500 before you start grilling. For most cuts of meat, sick to 350-400°
  • Once grill is hot, use a wire brush to remove debris. Charred remains are easier to brush off when they are hot and emulsified!
TIP 2: Get ‘em ready!

  • Skip the fatty filets and choose a thinner, lean cut of meat. Fewer calories, less grill time. I recommend a New York strip steak; ask your butcher to slice it for you so you’re guaranteed a great grilling piece
  • Use a simple marinade of soy sauce, minced garlic, ginger, brown sugar, chili flakes; let stand for 15 minutes max minutes to reach optimum flavor
  • Don’t forget your veggies! Create a foil envelope and load it up with seasonal veggies doused in marinade. I like to use carrots – allow them to soften up in the foil, then pull them out and flash them quickly on the grill so they’re crunchy
TIP 3: Get it cookin’!

  • Drench a paper towel in olive oil, & use a pair of long tongs to rub it along the hot grill. You can find long grilling tongs at any Target, Sur La Table, Bed Bath & Beyond.
  • DO NOT spray cooking spray directly on the surface – it’s full of unnecessary calories, and it will flare up on the grill.
  • Place meat on “hot spot” of grill. If you’re using a gas grill, the hot spot can be found where grates are gray (not black) in color.
  • Flip your meat over 1x; you’ll know when it’s done when you can lift up side & see grill marks. Veggies will cook around the same time as meat – 10 – 15 minutes
  • Once you’ve achieved desired temp, remove meat and let it stand (or “rest”) for 10 minutes to allow the juices to redistribute evenly and keep it tender.
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