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Goof proof Grilling Tips from chef Frank Petersen

With over 30 years of culinary experience, Frank is a valuable part of the No Name® team. In fact, he's one of an elite group of Certified Research Chefs, which number less than 75 worldwide. He began his career with a BA from Bethel University and an A.O.S., Chef Certification from The Culinary Institute of America, New York. Over the years, he's created thousands of recipes and helped launch all sorts of new products. At No Name®, he's specialized in proteins and entrées. With a background that has ranged from retail to manufacturing to culinary conference speaker, Frank's knowledge and expertise are always on the cutting edge.

  • Did you know steaks continue to cook after you take them off the grill? Take yours off a little early to achieve perfect doneness.
  • Put away the grill fork! Piercing a steak or other meat can cause it to lose flavorful juices. Use tongs or a spatula instead.
  • No thermometer? Use a fork to see if your chicken is done. If the juices run clear, you're in the clear.
  • Cleaning the grill with hot soapy water before you use it prevents sticking, burning and any off-taste from built-up grease.
  • Close the lid to decrease cooking times. The heat will reach all sides of the meat.
  • Try to turn your meats only once. When grilling meat to a medium or greater doneness, use the lid. This decreases cooking time by applying heat to all sides of the meat at once.
  • Two platters are better than one! Never reuse your raw meat platter for your cooked meats.
  • Defrost meat and poultry in the refrigerator or in sealed packages in cold water. Thawed meats cook more evenly.
  • Always reheat cooked meats to a safe temperature of 165°F.
  • Brush on a small amount of vegetable oil before you grill to prevent sticking. (Plus it adds those cool-looking grill marks!)
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