Chillin' and Grillin'

HR top chefs share cookout secrets and tips

Top Chefs from Portsmouth, Virginia Beach, and Norfolk give grilling tips.

One of the pleasures of summertime is firing up the grill; backyard chefs cook up everything from beef and chicken to seafood and veggies from Memorial Day to Labor Day.

But to give you more time to chill, and less time at the grill, we asked some of Hampton Roads’ top chefs to share their cookout secrets and tips.

Rodney Einhorn
Terrapin Restaurant, Virginia Beach
“I love my grill pan from Williams & Sonoma. You can cut up all your veggies and get them grilled without half of them falling through the grates. It’s great for corn also.”

Bobby Huber
Braise, Virginia Beach
“My favorite tools are 14-inch tongs and cast iron grates—tongs for turning without burning your digits and cast iron because it holds heat better, and when you season it with the oil it soaks it in!”

Todd Jurich
Todd Jurich’s Bistro, Norfolk
“My best grilling secret/tip would be to dust your protein with corn flour or corn meal. It prevents sticking on porous fish and vegetables and also adds nice flavor and texture.”

Chad Martin
Circa 1918, Newport News
“Clean your grill with a wire brush immediately after using it so it’s clean and ready for the next use. Heat the grill when you’re ready, then, with a terry cloth rolled up add oil to the cloth and season the grill with the oil. This will insure a non-stick surface every time.”

Sydney Meers
Stove Restaurant, Portsmouth
“I have tried so many ways [of grilling]—hibachi, gas grills, open fires on the ground—and landed with my fave, a wonderful Webber. I start with a nice mound of coals, get them blazing and let them burn down, I take a temperature reading six above the center of grill, and when it’s at about 320F to 340F I start grilling; remember, slow and low baby. I add coal a couple at a time, and it keeps a constant temperate with patience and practice.”