WASHINGTON — As summer kicks off, people are also dusting off their grills, and Chef Geoff has tips for a better outdoor cooking experience.
Chef Geoff, whose real name is Geoff Tracy, owns and operates several popular restaurants in the D.C. region including Chef Geoff’s, LIA’S and Hank’s Tavern & Eats.
“The real sort of rookie mistake is getting the grill hot and then pulling all the stuff out of the refrigerator. The food’s all really cold, so you got something that is real hot … and you’re trying to find a happy temperature in between — it doesn’t work very well,” Tracy says.
He recommends preparing the food and seasoning it first, allowing it to reach room temperature before throwing it on the grill. Having a meat thermometer and knowing what temperatures to cook different meats will ensure it’s done correctly.
“If you cook a piece of chicken to 190 degrees, it’s gonna be a pretty dry piece of chicken.”
Knowing when and how to flip is key also.
“You’re not supposed to play with your meat on the grill,” says Tracy.
Once the meat is seasoned, Tracy advises spraying the grill down with canola oil so that when it’s time to flip — which should only happen once — it goes smoothly.
“You won’t have to pull half your hamburger and scrape it off the grill as it gets all sticky.”
Barbecuing and grilling are different arts and Tracy says it’s important to know the difference. But barbecuing, one of Tracy’s favorite things to do on the grill, is something the chef encourages. But the trick is low, indirect heat.
“Don’t be afraid of those low temperatures on the grill. It can make for some pretty tasty, delicious pork products.”
