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Making grill marks
Appears in
By Jeroen Hazebroek and Leonard Elenbaas
Published 2015
The only reason to make a grill mark is to show that the cook has given full attention to the dish. To make a nice pattern, we treat a piece of meat, poultry, or fish as follows:
- Dab the piece dry and salt it in advance.
- Place it on the grid, directly above a hot spot, listen until it sizzles, and close the lid.
- After 1 minute, rotate it 90 degrees but don’t turn it over (though it’s fine to peek underneath the meat).
- Wait 1 minute and turn over the meat.
- Wait 1 minute and rotate another 90 degrees.
- Wait 1 minute and take the meat off the grill.