Joachim hanging with his sons August and Maddox.
Listen up all you aspiring grillmasters out there! Grilling guru David Joachim shares with us his simple tips for getting the best results each and every time you grill. Fire it up!
1. Keep it Clean – Heat transfers to food best on a clean surface so do not follow the old adage that not cleaning your grill somehow provides extra flavor—Joachim thinks that’s just lazy behavior! Always remember to use a wire brush to scrape your grill grates clean immediately after you remove your food, then when you’re ready to grill again, let it heat up for about 15 minutes and brush again.
2. Keep it Hot – Allow your grill to heat up for at least 15 minutes before putting your food on. Sticking usually occurs when people place food on the grill too soon. Get it hot and you’ll avoid a stuck on food mess.
3. Keep it Lubricated – Canola or grape seed oil are both great options for lubricating the surface of your grill. Keep a jar of your preferred oil next to the grill at all times. When you’re ready to get grillin’ grab a paper towel in between metal tongs and dip into your jar. When the towel is saturated with oil gently rub it across the surface and you’ll remove any remaining soot and prepare the surface so you get those beautiful sear marks.
The Best Steak House Rub (for beef or pork)
2 Tablespoons paprika2 Tablespoons cracked black peppercorns2 Tablespoons coarse salt2 teaspoons sugar2 teaspoons ground ancho pepper1 teaspoon ground coriander1 teaspoon dried thyme1/2 teaspoon garlic powder1/2 teaspoon onion powder
Mix everything together. Store in a tightly closed container for up to 1 month.
Makes about 1/2 cup
Adapted with permission from Fire It Up: 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim (Chronicle Books, 2011).
