Bi-Rite Market Grilling Series – Omnivore

Whether you’re a grill master or just getting started with cooking outdoors, these tips and tricks will help you achieve perfect proteins.

Close Up Of An Outdoor Grill With Flames

Grilling in the peak of summer is a classic cooking move for a reason – spending time outdoors, minimizing heat and dishes from the stove inside, and most importantly, celebrating the bounty of seasonal produce and summertime proteins. Whether you’re a grill master or just getting started with cooking outdoors, these tips and tricks will help you achieve perfect proteins.

Getting the Grill Ready

Every time you get ready to grill, there are three simple steps to ensure success: First, preheat your grill to your desired temperature. Second, once you are ready to cook and the grill is hot, use a grill brush to clean the grates. Cleaning the grill while it’s hot makes it easier to sweep away any residue from past grill outings. And, last but not least, when the grill is clean, a quick swipe over the grates using a clean paper towel soaked in neutral oil prevents sticking of the meats and veggies waiting to get grilled.

Success is in the Prep

While it’s tempting to grill as you go, preparation is key. If you prepare all of your menu items before starting to cook, you will see that “mise en place” (the French term that means getting all your ingredients prepped before cooking) makes grilling and clean-up a breeze. The best part is that you can work on your prep while the grill heats up, and grilling generally means no pots or pans to clean up!

Don’t Disturb the Meat

For beautiful grill marks and the juiciest result, let your meat cook undisturbed, resist the urge to flip too often, and close the lid. Most proteins – particularly marinated meats – shouldn’t be flipped or disturbed until they easily release from the grill grates, which also ensures even grill marks. Avoid pressing the protein with a spatula, which releases the juices and will lead to a drier result.

Grill Proteins Before Vegetables

Once your grill is heated, cleaned, and oiled, it’s prime time to start with your protein. The reason? The grill will be the hottest at this point and will reduce in temperature later, so adding the protein first ensures a great sear, as well as even vegetable cooking afterward once it has cooled slightly. It’s also time efficient, giving your protein time to rest while you’re cooking the sides.

Let it Rest

Speaking of which…letting your protein sit for 5-10 minutes after cooking is essential for the juiciest result and gives you some time to get any produce for your meal cooked and ready to eat.