Expert Grilling Tips and Tricks From Top Chefs

Good things take time, and that includes grilling and learning how to grill. But let us speed up the process with these tips from top chefs. 

Fire up the smoked wood
"When you're grilling outside, consider using real wood instead of charcoal. I like using applewood or any smoked wood. It's super subtle and gives you a much milder flavor that won't overpower the meat." -- Michael Symon, owner, Mabel's BBQ (Las Vegas, Nevada & Cleveland, Ohio)

Clean the grill with an onion
“Cooking on the grill is fun except for the struggle of removing the gunk and buildup. The easy, cheap, chemical-free method of cleaning those grills is by using an onion. Simply scrubbing half an onion face-down on your hot grill should do the trick.” -- Firoz Thanawalla, owner, Chef's Satchel

Sheet pans will help you carry that weight, Ringo
"I like to keep a few aluminum eighth and quarter size sheet pans at my house. They are great for transporting raw ingredients, and holding seasonings like salt and pepper or tools and utensils for the grill. Sheet pans or baker's tray can be found at restaurant supply stores." -- Kyle Rourke, chef/owner, The Waiting Room (Portland, Oregon)

Handle grease drips nice and easy
“Have a clean spray bottle filled with water on-hand to control flare-ups from grease dripping onto hot coals.” -- Abe Conlon, chef/co-owner, Fat Rice (Chicago, Illinois)

Drinking, fast and slow
“It takes two beers to grill a 2-inch steak. Beer number one is for side one. When you finish the first beer, flip the steak. Open beer number two. When you finish the second beer, the steak is done. Drink quickly for medium rare, slowly for well done. If you don't drink beer, try it with your beverage of choice.” -- Gerry Klaskala, chef/co-owner, Aria (Atlanta, Georgia)

Freeze brown butter to make everything look and taste better
“Make a batch of brown butter and freeze it in an ice cube tray. When it's grilling time, take a cube and rub it on your steak, fish or vegetables -- just enough to get a thin layer on it. Brown butter won't burn on the grill because of its high smoke point, but it will transfer to your food that particular nuttiness and appetizing color. Plus, it’ll help create a crispy crust.” -- Ivan Beacco, head chef, Cozymeal

Reduce the amount of clean-up
“I always put plastic wrap on my meat platters so I can season the meat. Once it’s on the grill, I remove the plastic for a clean and sanitary platter for serving without doing extra dishes!” -- Michael C. Brown, executive chef, Barrel Republic (Pacific Beach, California)

Wear the apron that everyone else wants
That's just a little insider tip you know, from us. 

Originally published via Thrillist