Chef Egg's Top 5 BBQ Tips

Chef Egg's Top 5 BBQ Tips

I love BBQ, next to Tacos it is my all time favorite food. BBQ is an American staple with influences from all over the world. From Brazillian churrasco, slowly roasted Thai suckling pig and Middle Eastern kabob to the many regional styles in the states, BBQ is one of the greatest and most delicious culinary feats ever!

Roasting, smoking and slow cooking cuts of meat over long periods of time comes from our ancestors need to utilize tough inexpensive cuts to feed large families. This cooking process leaves you with the most tender and mouth watering meats dishes.

Follow these simple tips below to make sure your grilling experience is easy, fun and successful.

1. Clean your grill well before cooking to reduce carbon build up, sticking foods and to get great grill marks. Start with a wire brush or a ball of tin foil. Next, heat the grill; clean the hot grates with a wet rag and tongs. When the grill is clean and hot, rub the grates with oil to season.

2. Do not marinade meats in marinades and sauces with sugar. This will cause the sugars to burn on the meat before it cooks through. Cook meats thoroughly before slathering with BBQ sauce. Once the sauce is on then you can char it over high heat before serving.

3. Start thick cuts of meat over medium/ high heat to create a seared crust that seals in flavor and juices. Once the crust has formed, place the cut of meat over medium low heat to cook through.

4. You can use the grill to cook fruits and vegetables. Keep these foods in large pieces when you place them on the grill so they don't fall through. Skinny veggies like asparagus and carrots can be placed across the grates to prevent them from falling though to the fire below.

5. KISS – Keep It Simple Stoopid! There are a million sauces, seasonings and marinades on the market and they will all give you vastly different results. Remember to keep it simple! A little olive oil, kosher salt, pepper and lemon will take you a long way with most grilled foods. This classic combination tastes great on grilled fish, seafood, meats, veggies, fruit and even baked good.

*Remember to be safe when grilling. Keep the grill set away from the house, awnings or anything that can catch fire. Most importantly, keep all kids, pets and drunk people away from hot grills when you are cooking a coolling the grill.

Now Get Crackin'! Chef Egg

Steak with Brazilian Chimichurri

Cooking the Perfect Steak

There are many ways to cook a steak. From a grilled bone in rib eye steak to a slowly braised chuck roast, take these easy steps to make sure you have a great tasting steaks all year long.

Steak Mistakes

1. Sometimes the steak is too large to cook properly. It will burn on the outside before it cooks though the middle.

2. Cooking the wrong cut with the wrong method. Trying to braise a tenderloin and quick sear a brisket would be a huge mistake.

3. Using wet marinades with sugar will lead to burnt steak.

4. Steak is too wet and never sears properly.

5. The cooking heat is too low and causes the steak to turn gray and tough.

Tips for a great steak

1. Use the right cooking method for your cut. Tough cuts like brisket and chuck roast can be cooked slowly over low heat. Cuts like London broil, sirloin, ribeye, NY strip, porterhouse, tenderloin, skirt and flank steak can be cooked quickly over high heat and finished over medium heat to cook through.

2. Cut your steaks smaller (1/2 - 3/4 inch thick) and cook quickly using high heat. This will ensure that you get a good crust and a perfectly cooked interior. Cook thicker steaks over high heat to sear the outside and then drop the heat to medium to cook through.

3. Dry the steak well with a paper towel to remove the water making sure you get a good crust.

4. Keep it simple and season the steak with course kosher salt, fresh pepper and a little oil. Steak has great natural flavor and salt and pepper are the perfect seasonings to enhance that flavor. You can also use dry rubs and marinades but watch the sugar content because it will burn.

5. After cooking the steak, cover it and let it rest for 5 minutes. This will let the steak finish cooking and allow the juices to settle.

Check out the video and recipe below for Steak and Eggs with Chimichurri from my appearance on WBOC Delmarva Live. I use a thin cut NY strip that cooks quick and serve it with a Brazilian chimichurri. This is a fantastic herbal condiment and marinade that is served with meats and seafood all over Central and South America.

Pick out a steak, heat up your grill and get cracking' today!

Steak with Brazilian Chimichurri

8 oz NY Strip Steak, Sliced Thin

Kosher Salt and Pepper

1 T Olive Oil

Pre heat 2 small skillets over medium heat, place half of the oil in each pan. Dry the steak well and season with salt and pepper. When the oil starts to smoke add the steak to the first pan and crack the eggs in the second. Cook the steak for 3 minutes on each side and remove, let the steak rest for 5 minutes before service.


1 C Flat Leaf Parsley, Chopped

2 Garlic Cloves, Minced

¼ Red Onion, Minced

1 Lemon, Juiced

¼ C Olive Oil

3 T Red Wine Vinegar

2 t Cumin

Place all of the ingredients in a bowl and toss to combine.

Honey Orange Beef Skewers

One of my favorite summer grilled snacks is thinly sliced beef skewers or satay. You can find ingredients in your pantry that can make a million different flavor combinations. Whether you season your beef with a Thai curry, southern BBQ, Indian masala, Greek rosemary and garlic, or a simple salt, pepper and herb blend, beef satay is always a crowd pleaser.

You can use several cuts of beef for this recipe. I like to use budget cuts like skirt, hanger, flank steak and London broil. These cuts are really flavorful but can be tough if overcooked. Cuts like this can be sliced thin and cooked quickly to maintain tenderness. You can also use more expensive cuts like sirloin, rib eye and tenderloin if you want to go big.

The recipe below is a simple asian inspired marinade. Soy sauce adds the saltiness, while the garlic, ginger, chili pepper flakes, orange juice and zest give the skewer a little kick. You can balance the salty flavor with a drizzle of sweetness in the form of honey, sugar, brown sugar or agave nectar. This also gives the skewer good caramelized flavor and color while it cooks on the grill.

*Top 3 Skewer Tips*

1. To slice the meat thinly and evenly freeze it for 30 minutes to make it firm, then slice and marinate

2. Do not overcrowd or overload the skewer or it will not cook properly.

3. If you are using wooden skewers, soak them for 30-60 minutes in hot water to prevent them from burning.

Honey Orange Beef Satay

  • 1/4 C Soy Sauce
  • 2 tbsp. Garlic, minced
  • 1 tbsp. Ginger, minced
  • 1 tsp. Red Chili Flakes
  • 3 tbsp. Honey
  • 1 Orange, juice and zest
  • 1 lb. Skirt Steak, sliced thin
  • Mix the first 6 ingredients in a bowl and marinate the beef for 1 hour. Soak wooden skewers in hot water while the beef marinates. Thread the thinly sliced beef on the skewers. Heat a grill, grill pan or broiler over high heat. Place the skewers on the grill and cook until browned on side, flip once and repeat. Remove the skewers from the grill, place on a platter and drizzle with a little honey to glaze.

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