Our Chefs Want to Help You Grill Out This 4th of July!

get ready to grill!

Paul Hermann Grilling

Due to social distancing limitations, we're disappointed to say we aren't able to offer our outdoor grilling events this year. Instead, we've talked to our chefs and asked for their help to get you ready for the 4th of July with some grilling tips and tricks! Looking for the perfect grill marks, meat always sticking to the grill, or wish you had a DESSERT you could make on the grill? Read on, to help you brush up on some tips for your summer!

Check out what our chefs had to say below:

1.) Make sure your grill is clean before using. It's easiest to clean your grill when it's still hot! So each time after grilling, use a heat safe tool to clean your grill so it's ready for your next use.

2.) For beef, take your cuts of meat out 15 minutes to an hour before grilling to rest at room temperature.

3.) To help prevent your food from sticking and get those coveted grill marks, preheat your grill so that it is very hot. Add oil to a cloth (one dedicated to using on the grill) and rub it on the grill grates using tongs. For lean cuts, also rub the meat with a light coat of oil or let marinades drip off before putting on the grill.

4.) To get great grill marks, place your food down at a 45 degree angle to the grate. DO NOT PICK UP THE MEAT until you can gently lift it and it doesn't stick. As Chef Sarah says in her classes "It's ready to flip when it no longer sticks!". Turn the meat in the opposite direction at 45 degrees to get the "X" shaped grill marks. This process is called "seasoning" your grill.

4.) One your protein is halfway through cooking to your desired doneness, pick up the meat with tongs and turn the meat over, laying it down again at a 45 degree angle to the grates and repeating the scoring process.Turn your heat down by about 25% to avoid over cooking it.

5.) Once your meat is cooked, make sure to give it plenty of time to rest, so that the juices can redistribute through the meat, before cutting into it.

Looking for more tips and tricks? Visit Bon Appetit's Grilling page here.

Ready for a delicious grilled dessert? We've got our classic grilled pound cake recipe below.


Vanilla Pound Cake with Grilled Pineapple

Serves 8 (High Altitude Adjusted)

Pound Cake

8 ounces butter, softened
1 ½ cups (10 ounces) granulated sugar
3 large eggs + 3 egg yolks
2 teaspoons pure vanilla extract
½ teaspoon salt
1 ¾ cups (8 ounces) Cake Flour

Grilled Pineapple

½ Fresh pineapple, peeled, cored and cut into 3-to-4-inch pieces
¼ cup packed light brown sugar
¼ teaspoon freshly ground black pepper
2 Tablespoons dark rum
1 cup whipped cream, for serving


For the Cake:

  1. Preheat oven to 375 degrees. Butter a 9” loaf pan.
  2. In a bowl of an electric mixer fitted with a whip attachment, add butter and sugar and cream together till creamy and smooth.
  3. Scrape bowl, add eggs, one at a time, incorporating between each addition.
  4. Switch to a paddle attachment. Scrap bowl, add vanilla extract and salt plus flour in three to four additions, combine on low till smooth. Do not overmix.
  5. Pour batter in prepared pan and tap down till top is even. Bake at 375 till crust forms on top, about 30 minutes. Reduce heat to 350 and continue to bake till a cake tester comes out clean (210 degrees), about 55 to 65 minutes total.
  6. Cool for at least 10 minutes before loosening edges from pan and turning out onto a cooling rack. Cool completely before serving. Slice into 8 equal slices.

To Grill:

  1. Lightly rub flat sides of each cake, place on clean hot grill and mark on both sides, a few minutes per side.

For the Pineapple:

  1. Combine the pineapple pieces, light brown sugar, black pepper and the rum. Toss to coat the fruit. Refrigerate for at least 1 hour and up to several hours.
  2. Remove the pineapple from the marinade. Place the pieces directly over the fire and grill for 4 to 6 minutes, uncovered, turning them frequently, until grill marks appear and the fruit's juices start to bubble. Return to bowl with marinade and toss.
  3. To Serve: Place each cake slice on its own plate; top each one with pineapple pieces, a spoonful of juices, and a generous dollop of whipped cream. Serve right away.


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Sunday 10am-8pm

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