The beautiful thing about Weber is they have a grill for every type of cook. From the traditional cylinder kettle grills my grandparents loved or a convenient gas grill to a bevy of quality smokers (among others). Basically, Weber has been around for a long time and most chefs today have experience using one of their products and have plenty of tried and true grilling methods to share.
Let’s start from the beginning and make sure our equipment is ready to go before the food meets the grill.
1. Always Allow The Grill to Pre-Heat (Get the Right Temperature and Color)
I have never known a cook who doesn’t pre-heat their grill but I do know more than not that fail to reach the correct temperature before grilling. Executive chef Josh Thomsen needs his grills at 500 degrees Fahrenheit and he always waits for a thin grey ash before cooking.
This will give your protein a great sizzle and produce those irresistible grill marks, plus the sear and extra crunch will increase the texture and complexion of flavors.
2. Use the Lid To Control Your Cook
The lid on your grill is not intended to only be lifted when you are checking on the doneness of your food. Chef Sean Brasel who owns a very popular meat market in Miami tells us the grill is your best device to control the temperature of your device to get your proper doneness.
For example, a thick steak that you need well done shouldn’t stay on the grill at 500 degrees, the lid should be removed to get a lower temperature after your sear to cook to your proper internal temperature.
3. Always Temper Your Food
Making sure all the food you are about to grill is set out to reach room temperature is an absolute must. Wolfgang Puck has talked a number of times in the past about foods absorbing flavors and odors, especially in your refrigerator or icebox. Tempering will ensure your protein has its natural aroma and give it the proper taste you expect.
4. Cook Over Indirect Heat
Chef and restauranteur Tom Colicchio is a big proponent of cooking over indirect heat to reach that amazing BBQ flavor and to protect from flare-ups that could over-char your food.
While big-time smokers and pellet smokers offer plenty of shelf space away from direct flames, gas grills are a little more difficult to cook with indirect heat. Try turning off part of a gas grill placing your food over that section furthest away from the flame and running the rest of the grill as hot as you can to mimic indirect cooking as best you can.
5. Turn Every Grill Into a Smoker
Charlie Palmer of the famed Charlie Palmer Steak Houses suggests turning every type of Weber grill into a makeshift smoker to get a rich, smokey flavor every time. There are plenty of ways to add wood chips to standard grills but Charlie even suggests placing bricks on each side of the grill and laying wood directly above the flames.
6. Stop Messing With Your Food
Bobby Flay is known to tell guests on his shows that meat should only be flipped once. Just about everyone breaks this rule when cooking steaks or burgers, flipping the meat a little too early and finding the protein stuck to the grill.
Remember to let the first side cook a little longer and if you are worried about over-cooking, shorten the time you leave the back side of the meat on the grill.
