The grill temperature should reach at least 500 degrees.ĭon’t start with a dirty grate. Even if a recipe calls for medium or low heat, you should preheat the grate on high first for 10 minutes. If the grate is cold, the food will stick and never have a decent chance of searing properly or developing those awesome grill marks. A lot of cooks use a grill that’s not properly preheated and they end up with food sticking or not browning very well, and not tasting particularly good, either. Here’s what he had to say:ĭo preheat the grill. We asked him for a Top 10 list of do’s and don’ts for making the best meal outdoors.

Purviance, a graduate of Stanford University and the Culinary Institute of America, has explored what would seem to be every aspect of the grill, whether charcoal or gas. His new book, “Weber’s New American Barbecue: A Modern Spin on the Classics,” is hot off the presses. That should be on your list - or someone near and dear - before the food even leaves the kitchen, which makes sense to anyone operating the grill.īut to be even more prepared for the summer cooking season, we turned to the grillmeister himself, Jamie Purviance, author of 15 books for Weber Grill, three of them New York Times best-sellers (“Weber’s Way to Grill,” a James Beard Award finalist “Weber’s Smoke,” and “Weber’s New Real Grilling”). With grilling season having officially begun, thoughts turn to the big issues - namely, who cleans the grill?

Weber's Way To Grill by Jamie Purviance