Season of the grills: Omaha Steaks Executive Chef shares expertise, tips

JACKSON, Tenn. — Many people will be taking the cover off their grills this weekend if they have not already.

It is about that time to ditch the kitchen and get outside as the warmer days are upon us. Whether you use charcoal or a gas grill, many people love this time of the year.

David Rose, the Executive Chef for Omaha Steaks, tells us what he loves about this time of the year.

“Grilling season is awesome, because to me, the grill, the backyard, so many great memories of childhood surrounded around barbeques and the grill, where it literally is the heart of outdoors,” Rose said. “You know it is summer, officially summer, when it is Memorial Day and that grill is lit. You have kids running around, adults drinking, and just the beautiful smell and fragrance.”

Many people are well experienced outside on the grill, however, some people may be new to this type of thing. Rose has some tips for them.

“Having a fully stocked freezer and fully stocked fridge,” said Rose. “That way, you know, if there is an extra guest, there’s always an extra guest or two, having extra hamburgers, extra steaks so that way you can accommodate that person.”

It is always important to make sure you are having fun and enjoying the company, however, you want to make sure the food tastes great. Rose has a special tip for us to take our food to the next level.

“Resist the temptation to flip the steak or meat too soon or too often,” Rose said. “You want to get that nice hard sear, that nice hard char on the protein and lock in all those juices.”

The great food and the great company will always be there, but you always need to make sure you are staying safe. Be careful with children around the grill as it can potentially get dangerous for them.

One big safe tip is to make sure your charcoals cool down all the way before you dispose of them. Throwing them out while they are still hot has been the cause of many fires in the past.

For more local news, click here.