Grilling Tips from Grill Master


Tips from renowned guru of the grill Steven Raichlen will guarantee a smashing success at your next backyard cookout. All the recipes can be doubled or tripled for a party.

Grilled Chicken Thighs

1. Go with thighs, which have deeper, richer chicken flavor than breast meat. They can withstand the dry heat of the grill and stay moist.

2. Dark meat is fattier than white, so to cut your sat fat intake, take the skin off. But, leave the bone in.

3. Coat the chicken with a bold spice rub to amp up flavor.

4. Grill the chicken over indirect heat. Putting the meat over the cooler side of the grill cooks it slowly, gently, and evenly and ensures the glaze won’t scorch.

5. Finish it for five minutes over direct heat to add delicious light charring and caramelize the glaze.

View Recipe: Grilled Chicken Thighs with Ancho-Tequila Glaze

Grilled Vegetable Salad

6. Go with a variety of produce for color and texture contrasts: corn, bell pepper, poblano chile, and green onions.7. Add avocado to the mix: People don’t think to grill avocado, but it adds fantastic smoky depth to the buttery fruit.

8. Crank up the grill heat to high for optimum charring—it’s the browned and blackened bits that really make the salad shine.

9. Watch carefully, since each item has its own ideal doneness—the green onions need to brown and wilt slightly; the peppers should fully blacken so they can be easily peeled; and the corn has to be turned often so it browns evenly. The avocado gets just a minute or two—it’ll grow bitter if cooked too long.

10. Bring the chopped salad together with some black beans, a touch of earthy cumin, and fresh lime juice and cilantro to brighten flavors.

Grilled Steak

11. Score the beef lightly to help the marinade penetrate quickly and keep the steak flat while it cooks.

12. Keep it juicy and tender by letting it rest for several minutes after cooking, then slicing thinly against the grain: Flank steak turns tough if sliced with the grain or into thick pieces.

13. Add salt just before grilling, after the steak comes out of the marinade. (If you add salt to a wet marinade, you will lose some of it with the discarded liquid.)

14. Add smoked paprika to the spice rub. The steak doesn’t spend long on the grill, so paprika boosts its open-fire flavor.

15. Buy flank steak: It’s lean—with almost 30% less saturated fat than top sirloin—but flavorful.

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How to choose the best pots and pans

Last week was my wife’s birthday. I was looking to buy her the best for her cooking classes. I did some background check to get the best advice on good cookware. My research led to the All Clad and the Calphalon line.
Most sales people I spoke to advised against purchasing a set. I was informed that the best pots and pans available have different kinds of cooking. They are made of various materials. Each cookware is designed for specific foods and cooking technique. Also, sets are too small. My wife would still need larger pots and pans which we would have to purchase.
I will offer some information on how to select pots and pans. Lift the pan up and down to determine the weight of the pan. It will be heavier when it has food. My wife really insisted on a long handle as it is easier to hold the pan. A long handle enhances efficiency. Some pots and pans require special utensils that you need to be aware of. The most important factor is care considerations. I had to confirm with my wife is she liked copper metal and non-stick pans. It turns out that some chefs do not like them.

Purchasing cookware is a personal decision. I would highly recommend All-Clad pan. They cost less than $200 and are durable. The pans feature stainless steel cast iron. The manufacturing process is top notch. The manufacturer electrospray their pans with vegetable oil. The pans are then subjected to intense heat.
I’m glad I did not purchase the set of pans as I had initially planned to do. It’s quite likely that my wife would not have used all the pans. They would have been in excess only for us to realize that we didn’t need them. Secondly, all those pieces did not fit her kitchen needs. Next time, I will definitely take her with me.


Grilled Shrimp Recipe

In Singapore, satays are usually made with chicken or lamb. But for parties, Chris Yeo likes to use shrimp because he thinks it’s more festive. He marinates the shellfish in an alluring mixture of sauteed garlic, ginger and ground spices, then threads each shrimp on its own skewer and grills them until they’re lightly charred.



  1. In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes.
  2. Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely.
  3. In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours or overnight.
  4. Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer and stretch each one out on the skewer. Grill over high heat for about 1 1/2 minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the Garlic Peanut Sauce.

Recipe courtesy of