Summer Grilling 101

Local pros give us their best tips

Some of the season’s best recipes will come sizzling off your grill. The pros at Brothers Barbecue in New Windsor and Northern Smoke BBQ in Carmel know a thing or two about great grilling, which is why we asked them to share some tips of the trade to make you the grillmaster of your own backyard.  

From Chris Farella, pitmaster and co-owner of Brothers Barbecue: 

Gas grills are the best option for novices. There are less flare-ups and it’s easier to control your heat source. 

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If you’re using a charcoal grill, never use lighter fluid; it can leave an unpleasant taste on your food. For a more authentic grill flavor, try adding wood chunks

Set up low, medium, and high heat zones on your grill. You’ll get nice grill marks, without burning your food. Rotate food from high to low heat to finish the cooking process. 

Skip the grill and use a slow cooker to make pulled pork. Put your favorite dry rub on a pork butt and cook for approximately eight hours. Add barbecue sauce when done.

From Chris DeRuzza, pitmaster and owner of Northern Smoke BBQ:

Cook on a clean grate. Use a grill brush before and after cooking while the grill is still hot. 

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Preheat your grill before cooking. 

If you are basting sweet barbecue sauce on your chicken or beef, wait until you have one minute left to cook to baste, then put down the lid. This helps prevent burnt sauce, while giving you the flavor you’re looking for. 

Always let meat rest before you cut it. 

Burgers can puff up in the middle as they cook, making it challenging to pile on toppings. Give a shallow indentation with your thumb to your burger patties before grilling to reduce the puff. 


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Want someone else to do the cooking for you? Check out: 

Brothers Barbecue
2402 Highway 32, New Windsor
(845) 534-4227;

Northern Smoke BBQ
166 Stoneleigh Ave, Carmel

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