Tips & Tricks From A Grilling Expert For Your Labor Day BBQ

We may be in the final throes of summer, but there are still a few opportunities to get your grill game on. One of those is on Labor Day – and guys, we’re already thinking about it. Yes, it’s still amost three weeks away, but it’ll be here before you know it! And whether you’re planning on trying out the McDonald’s hack that we brought you last week or opting for a more traditional grilling vibe, we’ve got you covered.

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Well, us and McCormick. The seasoning brand’s grilling expert, chef Jordan Carfagno, shared some tips and tricks for how to make your life easier during a spell of outdoor cooking, and we’re bringing them to you.

Your Cut Matters

According to Carfagno, the cut of meat you choose should be picked with your cooking technique in mind. “When it comes to grilling, it’s all about cooking hot and fast,” he says, “and that’s why I prefer skirt steak.” Carfagno states that the cut’s loose grain structure helps it soak up marinades, and its versatility means you can use it with anything. If you’re opting for chicken, meanwhile, you’ll want to go for something that has a high fat content and which doesn’t dry out, like thighs.

Please, I Just Need Some Space

Much like people, food on the grill doesn’t like to be crowded – and Carfagno warns against it. “Leave about ½ to 1 inch between foods so heat can circulate, and cook in batches or use indirect heat zones to avoid overcrowding,” he advises. It might be that you cook a couple of your items in your oven, too, to help save on space.

The Sun Is Your Best Friend (And Your Food’s Worst Enemy)

Most of us are well-aware of how dangerous food can get if you leave it in the hot sun for too long – and while it might be nice to lounge with your friends in the late afternoon heat, your salads won’t thank you for giving them the same treatment. “Keep hot things hot and cold things cold, and try to serve in cool, shaded places vs. under direct sunlight,” says Carfagno. He recommends keeping your salads, veggies, and fruits on ice, and making smaller batches of hot food, so that they’re not left sitting there for ages.

Marinate, Baby

Without flavor, your meat will be pretty disappointing – and Carfagno recommends getting your marination technique right. “Put your steak and marinade in a resealable bag and squeeze out all the air,” he says, reserving a few tablespoons of marinade for use later. Then, before you grill, give your meat a “quick 5-minute massage in the bag with the marinade.” This will help the meat take it on more readily.

As for what he uses…well, look, this is information supplied by McCormick, so if you were expecting anything other than a product recommendation here, you’ll be bitterly disappointed. Carfagno likes to use McCormick’s Grill Mates Brazilian Steakhouse Marinade, “because it delivers the perfect lime and garlic kick I love when grilling.” Want to try out all the Grill Mates flavors? You can get an Everyday Grilling Box for around $59.99. Or just put together your own easy chicken marinade (and make sure you’re putting oil in it).