Grill to Perfection
Planning on grilling at home? Red|bar Brasserie chef Todd Jacobs has some advice. 1. The thicker and denser the product, the more seasoning it requires. A two-inchthick strip steak needs enough salt and pepper to cover its outside for optimal flavor, while a thin slice of zucchini requires very little. 2. Move your food only when it releases easily, then rotate it a quarterturn for the classic “quadrillage” hatched grill marks. 3. Marinating a cut like London broil, leg of lamb, or chicken thigh will tenderize the meat and keep it moist while grilling. A combination of ketchup, oil, and soy sauce is a great base marinade.