A lot of people think that they already know how to grill like Bobby Flay. It’s true that pretty much anyone can sidle up to a hot barbecue, toss a mangled burger patty onto the fire and end up with something that’s at least edible.
But what about the finer points? What about the little tricks and techniques that make your food taste and look amazing?
One of the little tricks to can make all the difference for steaks and other proteins like chicken is cross-hatch marks–those perfectly arranged diamond-shaped grill marks that make a charred steak look like a work of art.
Do cross-hatch marks make the food taste any better? Technically, probably not. But they sure do improve the eating experience. As many chefs and restaurant critics will agree, you eat with your eyes first. So, mastering the little details like cross-hatch marks can really make the difference between an average grilled steak and a gorgeous-looking, scrumptious steak.
With a little geometry, it’s not too hard to figure out how to make cross-hatch marks–it’s actually pretty intuitive. But this video from Weber with Jamie Purviance, does a great job of breaking it down and making cross-hatch marks as easy as “10 and 2.”
This is definitely one of the little tricks that we’ve seen experienced grillers appreciate. They think they’re already masters of the grill. Then they quickly realize there’s a whole host of little tricks like this that can turn their grilling game from “good enough” to great. Learning is a wonderful thing.
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