Grilling Tips with Chef Meg Hall - DC News FOX 5 DC WTTG

Grilling Tips with Chef Meg Hall

Posted: Updated:
Ladies, don’t let your man hog the grill! Chef Meg Hall was here with a great way to turn up the flavor and cut down on greasy calories that come with frying, sautéing, and baking. Meg is showing 3 easy tips to grill like a pro, using locally-sourced ingredients that will make mouths water.

Hungry for more? Visit Made by Meg in Redondo Beach!

You can also follow Meg Hall on Twitter @MadebyMeg

Made By Meg is also on Facebook and Instagram

TIP 1: Get it hot!

  • Most common mistake is not preheating a grill properly. Preheating kills bacteria and ensures a precise cooking temperature.
  • Preheat 15 – 20 minutes to 500 before you start grilling. For most cuts of meat, sick to 350-400°
  • Once grill is hot, use a wire brush to remove debris. Charred remains are easier to brush off when they are hot and emulsified!
TIP 2: Get ‘em ready!

  • Skip the fatty filets and choose a thinner, lean cut of meat. Fewer calories, less grill time. I recommend a New York strip steak; ask your butcher to slice it for you so you’re guaranteed a great grilling piece
  • Use a simple marinade of soy sauce, minced garlic, ginger, brown sugar, chili flakes; let stand for 15 minutes max minutes to reach optimum flavor
  • Don’t forget your veggies! Create a foil envelope and load it up with seasonal veggies doused in marinade. I like to use carrots – allow them to soften up in the foil, then pull them out and flash them quickly on the grill so they’re crunchy
TIP 3: Get it cookin’!

  • Drench a paper towel in olive oil, & use a pair of long tongs to rub it along the hot grill. You can find long grilling tongs at any Target, Sur La Table, Bed Bath & Beyond.
  • DO NOT spray cooking spray directly on the surface – it’s full of unnecessary calories, and it will flare up on the grill.
  • Place meat on “hot spot” of grill. If you’re using a gas grill, the hot spot can be found where grates are gray (not black) in color.
  • Flip your meat over 1x; you’ll know when it’s done when you can lift up side & see grill marks. Veggies will cook around the same time as meat – 10 – 15 minutes
  • Once you’ve achieved desired temp, remove meat and let it stand (or “rest”) for 10 minutes to allow the juices to redistribute evenly and keep it tender.
  • The Latest From Good Day LAMore>>

  • Rachel Zalis: Five Fall Fashion Trends

    Rachel Zalis: Five Fall Fashion Trends

    Monday, September 1 2014 3:06 PM EDT2014-09-01 19:06:26 GMT

    [VIEW PHOTO GALLERY] It's Labor Day, which marks the time you can officially start thinking about your Fall wardrobe. Style Expert Rachel Zalis stopped by to share five of the hottest trends to be on the lookout for this season.

    It's Labor Day, which marks the time you can officially start thinking about your Fall wardrobe. Style Expert Rachel Zalis stopped by to share five of the hottest trends to be on the lookout for this season.

  • Sutter Zachman: Just Sort Of Following My Idols

    Sutter Zachman: Just Sort Of Following My Idols

    Monday, September 1 2014 1:29 PM EDT2014-09-01 17:29:56 GMT

    Sutter Zachman had his first record deal when he was barely out of his teens. You may have seen the Orange County native was on stage at the Largo and other hot clubs around LA. He then left town...after what he called a few "bouts" with the music business, but now he is back with a new EP called ‘Repeat Offender.'

    Sutter Zachman had his first record deal when he was barely out of his teens. You may have seen the Orange County native was on stage at the Largo and other hot clubs around LA. He then left town...after what he called a few "bouts" with the music business, but now he is back with a new EP called ‘Repeat Offender.'

  • Labor Day BBQ From New Dining Spot: Holy Cow BBQ

    Labor Day BBQ From New Dining Spot: Holy Cow BBQ

    Monday, September 1 2014 12:34 PM EDT2014-09-01 16:34:29 GMT
    [VIEW PHOTO GALLERY] For our Labor Day BBQ festivities we enlisted the help of the new Holy Cow restaurant in Brentwood for a preview of what's to come when they open their doors on September 9th.
    [VIEW PHOTO GALLERY] For our Labor Day BBQ festivities we enlisted the help of the new Holy Cow restaurant in Brentwood for a preview of what's to come when they open their doors on September 9th.
Powered by WorldNow
Untitled

WTTG FOX 5 & myfoxdc
5151 Wisconsin Ave. NW
Washington, DC 20016
Main Number: (202) 244-5151
Newsroom: (202) 895-3000
fox5tips@wttg.com

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices