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Image by Stephanie McCabe

The weather is finally warm, the grass is green again and the grill is cleaned and ready! All hail Barbecue Season! It's time for local produce and made in-house meats and deli sides to take center stage, again! Here are a few of our favorite tips to help you kick off our favorite time of year!

Peach Perfect Grilling

  • Fruit can be delicate, so cut them into large chunks or slices to avoid losing pieces between the grates (and they'll be less likely to fall apart).

  • To avoid fruit sticking to the grill, clean and oil the grate and wait until the grill is at its full medium-high heat temp before tossing the fruit on.

  • If you're grilling citrus, sprinkle it with some granulated sugar prior to grilling, for a yummy caramelized crust.

  • Like meat, the denser the fruit, the longer it'll take to grill.

The Steaks are High

  • Make sure your steak is room temperature; this will produce a more evenly cooked piece of meat.

  • Give your grill plenty of time to preheat.

  • Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rubs, before grilling.

  • Don’t pierce your meat with a fork. The juices will escape, making the meat drier and less tasty. Use a tong to move and flip your food.

  • After removing your meat from the grill, let it rest for a few minutes. Always slice against the grain (against the direction that the muscle fibers run). Don't cut into it until you are ready to serve and eat.


Marinate on This.

Marinades are used to flavor proteins and in some cases, help make them more tender. They're typically made with some kind of oil, an acid (such as balsamic vinegar or even beer or yogurt), flavoring (like herbs and garlic, Worcestershire or sriracha sauce), and salt.

The longer proteins marinate, the more flavor they'll absorb. Heads up! Be careful when using sugar-based sauces on the grill as these will burn easily.

Here are a few to get your creative juices flowing!

Rice-Wine, Vinegar, Soy Sauce, Mirin (Sweet wine), Ginger, Coconut Milk, Lime Juice, Lemongrass, Sugar, Cilantro, Garlic


Red & White Vinegar, Red & White Wine, Beer, Lemon Juice, Garlic, Basil, Parsley, Tarragon, Oregano, Mint, Chives, Dill, Thyme, Rosemary, Mustard, Sugar, Honey


Bourbon, Tabasco Sauce, Buttermilk, Worcestershire, Honey or Maple Syrup


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Patrick's Favorite Grillable:

"New York Strip. You get the best of both worlds; more tender than Ribeye and more flavorful than a Filet Mignon.”

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Justin's Favorite Grillable:

"Wagyu ribeye. It's juicy and buttery.”

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Chris' Favorite Grillable:

"Radicchio, it's great with a little char from the grill and loses a little bit of its bitterness.”

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