Is there anything that isn’t made better by the smoke and sear of a grill? If so, nothing comes to our minds! And as the summer season is the perfect time of year to improve your skills, we asked Chef Matt Abergel for his best tips to ensure that your grill game’s on point.

1. Don’t be shy with salt!

2. Before you start to cook anything, make sure your grill is sufficiently hot.

3. When cooking meat, allow it to get to room temperature BEFORE grilling.

4. Let meat rest after grilling – before cutting!

2 thoughts on “Just the Tips with Chef Matt Abergel (Grilling Edition)

  1. […] Grilling accounts for one of the widest food categories in Japan after sashimi and Japanese grilling techniques are quite different from the rest of the world. In Japan, binchotan is predominantly used as it burns cleanly at a higher heat for a longer period of time. Charcoal grilling has long been part of Japan’s culinary history since the oven was never developed. In other cultures where food might be cooked in dry heat, Japan utilizes an open flame. […]

  2. […] cookbook based on Yardbird Hong Kong and we could not be more excited to share it with all of you. Matt has worked so hard to reveal the details behind Yardbird’s signature recipes, together with […]

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