Ingrid Hoffmann Talks Summer Grilling

As the temperature rises and the skies turn blue, our thoughts turn to the great outdoors: summer picnics, cookouts, and bbqs. But firing up the grill can be a little intimidating, especially when you’re feeding crowd. Luckily, superstar chef Ingrid Hoffmann, an expert in the kitchen and at her Lynx Grill, is sharing her tips for perfectly cooked and completely delicious meals. 

Pour yourself an agua fresca, sit, back and relax – you’re about to get grilling 101 from a master. From preheating your grill to perfectly cooking your entrees, Hoffmann has the answers. 

Did you get all that? Here’s a cheat sheet of grilling tips from Ingrid Hoffmann…

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Grilling 101 with Ingrid Hoffmann

Cook Evenly

Bring food to room temperature 30-45 minutes prior to grilling. Food will cook evenly and you will avoid hot/cold spots.

Marinades

Marinades should always have a ratio of 1 to 3 in terms of acidity to oil. Acids such as citruses or vinegars help tenderize proteins, and oils add moisture and prevent sticking. For extra zing use a zest of citrus as well.

Don’t Cross-Contaminate

Do not use the marinade you marinated raw meat in for basting, as this could contaminate cooked food. Separate your marinade batches from the start.

Avoid the Burn

When used too early in the grilling process, sugary sauces can burn your food. Put them on your grilled meats towards the end of grilling.

Skewer Prep 

To keep wooden skewers from burning, soak them in water. For ready to go skewers: soak skewers, drain and freeze in ziplock bags, and keep in the freezer until you’re ready for grilling.

More grilling instruction? Check out our tips for meat lovers, seafood lovers, and veggie lovers. Want recipes from Ingrid? Check out Hoffmann’s recipes for Latin Burgers with Caramelized Onion, Jalapeno Relish, and Red Pepper Mayo, Grilled Pork and PIneapple Skewers with Achiote Sauce, and Grilled Pineapple with Spiked Rum Crema.