Grill Like a Chef with Master Chef Seta

Getting Ready to Grill

Whether you’re experienced at the grill, or just beginning, Master Chef Tony Seta has some great ideas to make your creations stand out from the rest.

Gather Your Tools

Just like any project, having the right tools makes all the difference. Here’s what Master Chef Tony recommends:

• Meat thermometer
• Basting brush
• Spray bottle with water
• Spray bottle with dry vermouth (spray turkey before removing from grill for extra flavor!)
• Wide spatula with a long handle
• Grill fork with a long handle
• Long handled tongs

Choose Your Fuel

There are two main types of grills, gas and charcoal. Flavor and ease of use can determine which type of grill you purchase. Master Chef Tony provides his insight into types of fuel.

• Propane and natural gas: easy to use, but they do not have the same smoky flavor as charcoal unless they are enhanced with smoky wood chips.

• Charcoal briquettes: formed from wood chips and sawdust

• Lump charcoal: prepared from large logs that are charred and then broken into pieces. (Chef Tony’s choice!)

Grill Preparation & Cleaning

Keep your grill in tip top shape for the best results. Most grills fail or need repair because they are rarely cleaned. Grills need a thorough cleaning at least once per year – refer to your owner’s manual for specific details.

Each time you grill, here are Master Chef Tony’s cleaning suggestions for best results:

• Before the grill is turned on, brush the grate with a stiff wire brush. Then, wipe the grill grate with a clean, damp cloth. The grate may have to be removed to clean up any of the carbon build-up and particles that may have fallen into the burner. These particles may block the holes of the burner on a gas grill, causing them to not function at full capacity.

• If using charcoal, empty the ash catcher.

• Turn on the grill. Once it is hot, clean the grate again. Brush with a wire brush first. Then, hold a damp cloth with a pair of long handled tongs, and wipe the grates again.

• Empty the grease catcher every time you use the grill – a full one could catch fire.

• Oil another towel with vegetable or olive oil. Hold with long handled tongs and oil the grill grate.

Add Some Flavor!

Grilled turkey has a great flavor all its own, but there are many options for adding unique smokey flavors.

• Smoke flavoring purchased at a retail store can be added directly to the turkey as it is being grilled.

• Master Chef Tony prefers using wood chips – hickory and applewood are his favorites:
  • Soak wood chips for a minimum of 30 mintutes…60 minutes is preferred.
  • Thoroughly drain the chips of water and place drained chips into a small disposable aluminum pan.
  • Place tin of soaked chips over the burner or hot coals. the chips will begin to smoke and smolder, releasing the smoky flavor to whatever you are grilling. 20-30 minutes of smoke will add great flavor.

Smoked Turkey Sausage and Grilled Mediterranean Vegetables

Try one of Master Chef Tony’s favorite grilling recipes!