Grill Like a Pro: Chef Fig's Top Tips for the Perfect Flip

Grilling season is in full swing, and it just got a whole lot better with some pro tips from none other than David "Chef Fig" Figueroa, President and Co-Founder of Melinda's Foods. Chef Fig recently shared his expert grilling hacks with Mashed, and let me tell you, his advice is a game-changer for any grill master – from newbie to seasoned pro.

Step Up Your Preheating Game

Before you even think about flipping that steak or burger, make sure your grill is properly preheated. This is also the perfect time to season your grill. As Chef Fig puts it, "Don't forget to keep that grill grate clean and seasoned — apply a light coat of oil as it heats up to prevent any sticking disasters." It's a simple step, but one that ensures your food doesn't turn into a mess of stuck-on bits.

To Flip or Not to Flip? Chef Fig Weighs In

There's a bit of a debate in the grilling world about how often you should flip your meat. Chef Fig has his own style: "Some folks flip every minute, but that's not my style. I'm all about letting a nice crust develop before I flip." The secret here is patience – giving your meat time to develop a beautiful crust before that big flip.

Meat Temperature is Everything

One of Chef Fig's standout tips is to pay attention to the temperature of the meat itself, rather than just focusing on grill heat. "The secret to a perfect flip is all about meat temp! Cold meat sticks to the grill and falls apart on the flip, especially with fish and delicate cuts," he explains. "Let your meat come to room temperature, and you'll have way less sticking." This tip is crucial, especially if you've ever had the unfortunate experience of your fish falling apart on the grates!

And it's not just about meat sticking; the right temperature also makes flipping easier. "Honestly, it's less about the grill's heat and more about the meat's temperature. As long as your meat's at room temp and your grill is clean and oiled, you're golden," Chef Fig assures. Crank up that heat for a perfect sear, but make sure your meat is prepped right, and flipping will be a breeze.

The Right Tool for the Job

Grilling delicate meats like fish or burgers? Chef Fig recommends using a fish spatula: "For delicate meats like fish or burgers, I recommend a fish spatula — something thin and flexible so you can get under it without turning it into a mess. Flip it once and call it a day!" The right tools, along with a careful flip, can make all the difference between a grill success and a grill disaster.

Patience, Patience, Patience

If your meat sticks, Chef Fig has some wise words for you: “If your meat's stuck, don't panic and definitely don't force it! Let the Maillard effect do its thing. When it's ready, the meat will naturally release from the grill." It's a matter of patience – sometimes giving it just a bit more time is all it takes to make that perfect flip.

So, next time you fire up the grill, keep these tips from Chef Fig in mind. You’ll be flipping like a pro and impressing your friends and family with perfectly cooked meats. Happy grilling!