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The weather is finally warm, the grass is green again and the grill is cleaned and ready! It's time for local produce, 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!

Our Sizzling Steak Tips

Let's start with the basics — here are some of our favorite tips for grilling up Summer's biggest star, steak!

  • 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.

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On Top of Our Game!

If flippin' good burgers are your thing, here are some off-the-beaten path topping combos that'll knock your socks off!

BBQ SAUCE & BLUE CHEESE

BBQ flavor at its best! Think your favorite basket of BBQ wings meets grilled burger.

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PROVOLONE & PASTA SAUCE

Mangia! It's an Italian spin on an old favorite. Toast the bun and add a bit of garlic butter for bonus points!

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TAPENADE & FETA

Fans of the salty flavor of a good gyro will love this combo! Best served on a juicy beef patty with a slight char.

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PINEAPPLE & TERIYAKI SAUCE

A slice of caramelized, grilled or fresh pineapple adds a nice hit of sweet that offsets salty meat.

Peach Perfect Grilling

Grilling isn't always about meat — just about any fruit can be tossed on the grill as long as it's firm and not overly ripe!

  • 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.

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's the basic formula and a rough guide for marinating times:

WHAT'S ON YOUR GRILL?

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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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