Pointers for Better Grilling From Cole's Chef

Grills are always a hot present for Father’s Day and in the spirit of grilling -and doing it right - Chef Joe Delamater of Cole’s Market in Montrose offered some ways to seriously improve your next barbecue.

Delamater said adding these seriously simple steps to your routine would make a big difference.

One of the biggest mistakes people make, according to Delamater, is seasoning their meat.

“Proper seasoning,” he said, “salt and pepper, and both sides. Season it before you grill it.”

Searing meat adds color and flavor and for a steak, there might not be anything more done to it than a little salt and pepper and searing. The right temperature is the best way to achieve a little color on your meat.

Delamater recommends applying sauce at the end of grilling, “otherwise you’ll just burn it,” he said, referring to the sauce.

Prepared barbecue sauce should be put on meat during the last ten minutes of grilling.

As for the right choice of steak, it depends largely on the person and what they feel like. A porterhouse, Delmonico or sirloin steak could all be excellent grilling steaks, according to Delamater. Cole’s sells all those cuts. Also check out Cole’s famous beef burgers, the four-ounce burgers are ground freshly in house.  

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