Give your meat a zing
“I love pairing a zingy, herby sauce like chimichurri or mojo with everything from ribeye steaks to grilled vegetables. Sweet and sour citrus and fresh herbs pair really well with the smoky, savory characteristics of grilled foods, and it’s a great sauce for beginners and grill-masters alike.” -- Victoria Shore, chef, Recess at Krog Street Market (Atlanta, Georgia)
Grill stone fruits, why don’t you!
“Cooking summer fruits over fire brings out their sweetness and adds depth with a bit of smoke. Choose your favorite in-season fruit (think peaches, nectarines, plums, apricots, and berries) and cook with butter, brown sugar, and rosemary. This dessert is great as is, or top with whipped cream or mascarpone. Crumble biscotti over the top, and it’s like a fruit crisp.” -- Ann Kirk, pastry chef, Little Dom’s (Los Angeles, California)
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)