5 Grilling Tips From Chef Terry French

Editor
The grillmaster has some easy-to-follow advice

Photo Modified: Flickr/ stateofisrael/ CC BY-SA4.0

Don't forget that fish is also perfect for the grill. 

Want to be an expert griller this summer? Chef Terry French, who won Food Network’s Extreme Chef, has some advice. Here are five tips for mastering the grill:

Tools Matter
An excellent knife is all you need. Gunter Wilhelm’s Santoku knife is perfect, even when you don’t have a fork or spoon. From cutting to serving, it handles all of your grilling needs.

Wood Beats Charcoal
Using wood contributes a smoky flavor to your food and balances everything out. Coconut halves can also add flavor and keep the fire burning.

Who Needs Meat?
Barbecues aren’t just for meat lovers; vegetarians can get in on the fun, too. Coconut shells, plantains, lime juice, and honey are just the right ingredients to create a universal dish for all your guests.

Don’t Be Afraid of Curry
Curry can be used as a dry rub in soup or stock. You can make your curry however you want: cinnamon, lemongrass, turmeric, and white pepper are all great spices to include.

Cook Without Boundaries
Fish is just as easy to cook on the grill as it is over the stove. Try making some with jasmine rice and salt and pepper, and pour coconut milk over the top while grilling. Season with turmeric and garlic for more flavor.

 

 
 
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