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How to Grill 07:14

Roy Choi

"The borderline between being burned and not burned is where barbeque, or grilling, is perfect."

How to Grill 07:14

Roy Choi

"The borderline between being burned and not burned is where barbeque, or grilling, is perfect."

Intermediate
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. The basic preparation to grill any food is to coat all sides with a thin layer of oil and seasoning. 00:12

  2. 2. Determine where the hot spots of the grill are. They will most likely be in the middle and upper corners. Check for white stains, or measure the temperature with an infrared thermometer or by moving your hand over different areas. Place the burger patty on the hot area of the grill to "mark" it with char marks. 01:13

  3. 3. To grill zucchini spears or other vegetables: Coat lightly with oil and season all sides with salt or another seasoning mixture. Place the vegetable on the hot area of the grill, cut-side down. 01:43

  4. 4. To grill fruit: Oil, season, and place the fruit cut-side down on the medium heat part of the grill. 02:27

  5. 5. To grill pork belly: Start with pork belly that is cooked or nearly fully cooked. Coat lightly with oil and season all sides. Place the pork belly on the medium-high heat part of the grill. 02:48

  6. 6. Check on the items grilling. For a burger patty, the edges should be turning brown from cooking. Rotate the burger 45 degrees to achieve crosshatch grill marks. For the pork belly, turn and baste with a sauce, as desired. Flip the vegetables to the other cut sides. 03:27

  7. 7. The key to achieving char marks or grill marks is patience. Food should be left undisturbed so the natural sugars can properly caramelize, adding color and a depth of flavor. Remove items after they are cooked through. Turn and baste the other side of the meat, as needed. 04:24

  8. 8. Burger doneness can be estimated by cook time (about five to six minutes) and the color of the juices coming from the patty. Remove the meat from the grill and allow it to rest; it will continue to cook from residual heat. 05:41

What You'll Need

Equipment

- Grill
- Tongs
- Spatula

Ingredients

- High-heat oil
- Desired seasoning
- Burger patty
- Vegetables
- Fruit
- Pork belly

Chef Notes

Identify the heat zones of the grill.  Hot spots will likely be in the middle and upper corners, usually marked with a white residue. Use these areas for browning and charring.  Cooler spots will generally be on the sides and bottom part of the grill. These areas are ideal for slow roasting or resting foods. 

"Cut" salt with different herbs such as chili powder or parsley to allow for more liberal seasoning without fear of making things too salty.

Grilling mistakes can be fixed if noticed in time.  If something is cooking too quickly, simply move it to a cooler zone of the grill.

For grilling novices, start with pre-cooked meats.  They grill quickly and easily, and achieve attractive char marks with few possibilities for error.

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Chef Roy Choi

Los Angeles

Regarded as the godfather of the food truck movement with his Kogi BBQ truck, Roy Choi’s masterful fusion of Korean and Mexic... read more