32
MY
ROUSES
EVERYDAY
JULY | AUGUST 2014
Start grilling like the pros with these tips from
Chef Emeril Lagasse:
•
A steakier fish like tuna or mahi mahi will grill much better
than a delicate fish like sole.
•
It’s much easier to clean the grill when it’s still hot; remember
to scrape the grill grates shortly after you’ve finished cooking.
Use a wire brush that is designed specifically for cleaning grills.
•
Don’t squeeze down on burgers while cooking ... by doing so
you’re only losing some of the meat’s natural goodness and juices!
•
Any sauce that has a lot of sugar (as many barbecue sauces
do) will char if applied too early while grilling; it’s best to apply
sweet sauces during the last 5 minutes of cooking.
•
Marinades and spice rubs impart excellent flavors to simple cuts of
meat, chicken, or fish. Try using your favorite vinaigrette as a quick
marinade for chicken breasts … or mix up a batch of your favorite
spices and dried herbs, season with salt and sugar for balance, and
rub this into your steaks and chops next time you grill.
•
An instant read thermometer takes the guess work out of
grilling. Keep one nearby and you’ll always know when your
meat is ready to come o the grill.
•
Keep old towels or rags for oiling grill grates to keep from
ruining your nice towels.
•
Keep a plastic spray bottle filled with water nearby when
grilling; it will help you control flare-ups.
Visit Emerils.com for some of Emeril’s favorite grilling recipes andmore tips!
Grilling Tips
from
Chef emeril lagasse
photo by
Denny Culbert
the
Gulf Coast
issue
