Grilling Tips

Have you thought about what you might be grilling this long weekend? Boise’s Fork Executive Chef Christopher Ott shares his favorite cuts to use on the grill.
Ott: “I like to do a lot of whole meats. I’m a big fan of Tri-tip. Whole muscle meat usually grills the best because it endures the heat. Also I’m big into ribs. I do a lot of ribs in the summer. You want to get that nice char or crust on the outside of the meat as that is where the flavor settles. Then you get that nice ruby red center.”
Chef Ott gives details on how he prepares the meat prior to grilling.
Ott: “I use dry rubs or wet rubs tend to burn and stick a little bit more. You want to make sure that you marinate your meat for at least 48 hours in what ever spice blend you would like to do. I usually try to marinate my meat for up to three days before I grill it. That way all the salts, spices and aromatics you put into it actually penetrate the meat. It helps with that nice grilling crust to make sure that the grill is cleaned and well oiled. That way you get those nice beautiful marks that everybody wants.”