Cooking with Ease: Jason's Grilling Tips

Grilling season is here! Executive Chef Jason Taylor, of Taylor’d for Taste offers his tips to make your grilling easy, enjoyable, and tasty.

Pre-heating the grill is necessary so food doesn’t stick and you get perfect grill marks. Pre-heat on high for 15-20 minutes with grill closed then drop to medium heat for cooking.

Brushing: Once the grill is preheated you must brush away any charred bits with a proper grill brush. My favourite is available at Aston Green.

Oiling the grill also ensures food doesn’t stick and helps to get perfect grill marks. The easiest way to oil the grill is with a dishtowel or ball of paper towel, dip in vegetable oil with tongs then rub up and down the grill grate.

Don’t move it! The biggest obstacle to proper cooking times and excellent grill marks is constantly moving the food. Once food is on the grill, let the grill do it’s job and cook the food. For cross-hatch grill marks turn meat 90 degrees 1/4 way through cooking , flip half way, and turn 90 degrees once more at the 3/4 mark. Between flipping keep grill closed to retain heat.

Flare-ups are caused when fat drips onto element and burns. A spray bottle with water is best for putting them out.

Resting grilled meat is the best way to ensure that your finished product is moist, juicy, and doesn’t leak juices all over the plate. Once done, transfer cooked meat to a tray and cover with tin foil for 10 minutes to allow meat to finish cooking and to re-distribute juices .

Try grilling other things like pizza, or dessert. Grilled pineapple rocks!

Submitted by Jason Taylor, Executive Chef, Taylor'd for Taste P.C.S. Phone: 416.465.9982
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