Chef David Burke's grilling tips, recipes

May 16, 2013 (CHICAGO)

Award-winning chef, entrepreneur, author and restaurateur David Burke of David Burke's Primehouse at The James Hotel is here to show us his top grilling recipes for this summer that can easily be made at home.

Grilling Tips from Chef Burke

For the best cut to save a bit of cash, I always recommend skirt steak. It is reasonably priced and very easy to cook. Just cook with peanut oil, salt, pepper and finish with lemon!

I always prefer grilling with thick cuts of meat, as it allows the meat to achieve its proper color, which equals to better flavor. Thick meats can also be easily sliced to share among friends. Thin cuts of meat get poor char marks and the meat is cooked before it's browned. Usually, buying a large cut of meat is cheaper that individual portions.

Don't be afraid to use herbs when grilling. Generally, people have herbs laying around the kitchen. If you do – throw them on the grill! Adding herbs gives great flavor to any slice of meat!

When cooking fish, make sure the grill is extremely hot before you start cooking. Many grillers make the mistake of not having a hot enough grill before cooking fish, which can result in quite a mess for your grill and meal!

Grilling takes time! Make sure to double check the recipe before you start. Some of my favorite dishes to come on the grill, such as a smoked brisket can take almost a day to fully cook.

David Burke's Primehouse at The James Chicago
610 North Rush Street

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