We like to grill on low heat at first, with the top closed, to ensure the meat isn’t raw in the middle. Then I raise the heat, open the top, and broil or grill on high to get that crispy outside sear we all love.
I marinate the poultry or meat in a bit of oil with salt and pepper. Sometimes I add some soy sauce and minced garlic. The oil prevents the meat and chicken from sticking to the grill. Any sauces are added only once they’re on the grill, to prevent burning. —Estee Kafra
I really try to use simple spices for grilling. I grill until my proteins are just rare and then remove from heat and place in an aluminium pan. I then cover it with an additional pan to retain residual heat. —Chaia Frishman
Sliced zucchini is amazing on the grill. Just slice in the length, sprinkle with seasoned salt, spray with cooking spray, and grill for a few minutes on each side. Make sure to prepare a lot because they disappear quickly! —Shana Halpert
We have a fairly small coal grill — and, baruch Hashem, a fairly large family with hearty appetites. When I grill, I prebake burgers and wings for 8–10 minutes. They get the grill flavor in half the time. —Bassi Gruen
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