{"id":14599,"date":"2025-07-03T01:57:33","date_gmt":"2025-07-02T18:57:33","guid":{"rendered":"https:\/\/loudhdtv.com\/?p=14599"},"modified":"2025-07-03T01:57:33","modified_gmt":"2025-07-02T18:57:33","slug":"grilling-tips-for-a-fun-festive-feastworthy-4th-of-july","status":"publish","type":"post","link":"https:\/\/loudhdtv.com\/?p=14599","title":{"rendered":"Grilling Tips for a Fun, Festive &#038; Feastworthy 4th of July"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<\/p>\n<div>\n<p>With Independence Day comes lots of grilling, chilling, friends, and fireworks which means now is the perfect time to get your grill ready for fun and flavor with these can\u2019t miss grilling tips.<\/p>\n<p>Successful grilling calls for a clean cooking space, the right amount of heat, and marinating techniques that can\u2019t go wrong With that, <a href=\"https:\/\/www.instagram.com\/chefstephencoe\/\">Stephen Coe,<\/a> nationally recognized, award-winning chef, owner of the New England-based <a href=\"https:\/\/chefstephencoe.com\/pages\/lobsta-love\" target=\"_blank\" rel=\"noopener\">Lobsta Love Food Truck<\/a>, who is known for beating Bobby Flay at his own game on Food Network\u2019s <em>Chopped: Beat Bobby Flay<\/em> and is also a four-time Chopped champion, shares his expert tips to make your 4th of July grilling experience one for the books!<\/p>\n<p>First, let\u2019s get your grill ready for <a href=\"https:\/\/www.muscleandfitness.com\/nutrition\/healthy-eating\/fire-up-the-grill-for-these-healthy-fourth-of-july-recipes\/\">Fourth of July succes<\/a>s. When prepping a grill, Chef Coe, has a few grill hacks that will get your cooking space clean, oiled up, and ready for action.<\/p>\n<h3>How to Clean Your Grill<\/h3>\n<ol>\n<li>Start by preheating the grill to about 400\u2019F for about 15 minutes.<\/li>\n<li>Once the grill is hot, place a bit of canola oil and a rag, then rub down the grates and any other service that will be touching food. Canola oil works perfectly for this because it has a high smoking point which allows you to use it on hot surfaces without leaving behind a bitter flavor on the grates.<\/li>\n<li>Next, give the grill grates a good brushing before cooking to stay on top of any leftover debris. The last thing you want is bits of debris on freshly cooked meat.<\/li>\n<\/ol>\n<p><strong>CHEF TIP:<\/strong> After cooking on hundreds of styles of grills, Coe, who is host of the Food Network show <em>Dangerous Eats,<\/em> has become a big fan of using heavy-duty nylon style grill brushes that are bristle-free. These style brushes get into all the right places and clean well without leaving behind any metal pieces.<\/p>\n<h3>Grilling Tips for Getting the Best Fire For Cooking<\/h3>\n<p>If you have a charcoal style grill, Coe recommends using a briquette style charcoal over the classic charcoal. The reason is, it\u2019s chemical-free and made from real wood.<\/p>\n<p>From there, Coe likes to add a few woodchips that have been soaked in water as the wood chips add a little extra fun smoke flavor.<\/p>\n<figure class=\"wp-caption \">\n<div style=\"padding-bottom:55.36519386835%;\" class=\"ratio-based-placeholder\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.muscleandfitness.com\/wp-content\/uploads\/2019\/10\/Muscular-Chef-Seasoning-Raw-Meat.jpg?quality=86&amp;strip=all\" srcset=\"\" sizes=\"(max-width: 800px) 100vw, 800px\" alt=\"Muscular-Chef-Seasoning-Raw-Meat\" width=\"1109\" height=\"614\" data-fallback-img=\"https:\/\/i0.wp.com\/www.muscleandfitness.com\/wp-content\/uploads\/2019\/10\/Muscular-Chef-Seasoning-Raw-Meat.jpg?quality=86&amp;strip=all\"\/><\/div><figcaption class=\"wp-caption-text\"><span class=\"credit\">Dmitry Lobanov \/ Shutterstock<\/span><\/figcaption><\/figure>\n<h3>How To Prepare Your Meat: Spices and Marinades<\/h3>\n<p><strong>Un-marinated Meat:<\/strong><\/p>\n<p>When prepping an un-marinated steak, Coe explains your best bet is to keep it simple by using a nice semi-coarse salt and pepper, and a hint of dry garlic.<\/p>\n<ul>\n<li>For the Salt: Pink Himalayan, kosher<\/li>\n<li>For the Pepper: Szechuan peppercorn, a tri-peppercorn blend.<\/li>\n<\/ul>\n<p><strong>For the Dry Rubs:<\/strong><\/p>\n<p>Once you are comfortable with grilling, \u201cDry rubs are a great way to \u201cspice\u201d up your meats,\u201d Coe says.<\/p>\n<p>However, you want to be careful not to have the grill on too high. \u201cThis will allow the rub to add the flavor without burning,\u201d he explains.<\/p>\n<p><strong>How to:<\/strong> Pull your meat out and add whatever seasoning or rub you like and let it rest for about 20 minutes. This allows the protein to warm up and temper itself. Coe feels this allows the protein to accept the rub better offering a better flavor profile and cooking experience.<\/p>\n<h2>Dry Rub and Marinade Recipes from Chef Coe<\/h2>\n<h3>Dry Rub Base for Ribs:<\/h3>\n<ul>\n<li>\u00bd cup Brown Sugar<\/li>\n<li>1 tbsp Kosher Salt<\/li>\n<li>2 tsp Black Pepper<\/li>\n<li>2 tsp Smoked Paprika<\/li>\n<li>1 tsp n Garlic Powder<\/li>\n<li>1 tsp Onion Powder<\/li>\n<li>1 tsp Ground Mustard<\/li>\n<li>1 tsp Cumin<\/li>\n<li>1 tsp Celery Salt<\/li>\n<li>\u00bc tsp Cayenne Pepper<\/li>\n<li>Cajun Dry Rub<\/li>\n<li>2 tsp Salt<\/li>\n<li>2 tsp Garlic Powder<\/li>\n<li>2 tsp Paprika<\/li>\n<li>1 tsp Black Pepper (ground)<\/li>\n<li>1 tsp Onion Powder<\/li>\n<li>1 tsp Cayenne Pepper<\/li>\n<li>1 tsp Dried Oregano<\/li>\n<li>1 tsp Dried Thyme<\/li>\n<li>1 tsp Red Pepper Flakes<\/li>\n<\/ul>\n<p>Mix ingredients and apply to the meat.<\/p>\n<h3>Coffee, Chili, and Cocoa Rub<\/h3>\n<ul>\n<li>2 tbsp Coarse Salt<\/li>\n<li>2 tbsp Instant Coffee<\/li>\n<li>2 tbsp Cocoa Powder<\/li>\n<li>2 tbsp Garlic Powder<\/li>\n<li>2 tbsp Smoked Paprika<\/li>\n<li>1 tbsp Pepper<\/li>\n<li>1 tbsp Coriander (crushed)<\/li>\n<li>1 tbsp Onion Powder<\/li>\n<li>1 tsp Chili Powder<\/li>\n<li>\u00bd tsp Cayenne<\/li>\n<\/ul>\n<p>Mix ingredients and apply to the meat.<\/p>\n<h3>Citrus Spice Rub<\/h3>\n<ul>\n<li>1 tbsp Lemon Powder<\/li>\n<li>1\/2 tbsp White Pepper<\/li>\n<li>1 tsp Salt<\/li>\n<li>\u00bd tsp Garlic Powder<\/li>\n<li>\u00bd tsp Onion Powder<\/li>\n<li>\u00bd tsp Dried Basil<\/li>\n<li>\u00bd tsp Dried Oregano<\/li>\n<li>\u00bd tsp Dried Parsley<\/li>\n<li>\u00bd tsp Paprika<\/li>\n<\/ul>\n<p>Mix ingredients and apply to the meat.<\/p>\n<p>\u00a0<\/p>\n<h3>Marinades<\/h3>\n<p>Chef Coe likes to marinate meat for at least 24 hours. This allows the marinade to set into the protein and add the desired flavor.<\/p>\n<h3>Chef Coe\u2019s Go-To Marinade<\/h3>\n<ul>\n<li>\u00bd tbsp Ground Black Pepper<\/li>\n<li>1 tbsp Garlic Powder<\/li>\n<li>\u2153 cup Extra Virgin Olive Oil<\/li>\n<li>\u2153 cup Worcestershire Sauce<\/li>\n<li>\u2153 cup Soy Sauce<\/li>\n<li>\u2153 cup Balsamic Vinegar<\/li>\n<li>3 tbsp Wholegrain Mustard<\/li>\n<li>3 cloves Garlic (chopped)<\/li>\n<li>2 tbsp fresh rosemary, chopped<\/li>\n<li>1\/3 cup pineapple juice<\/li>\n<\/ul>\n<p>Mix all ingredients in a bowl and begin to marinade.<\/p>\n<h3>Chef Coe\u2019s Chimichurri Marinade Fit For the 4th<\/h3>\n<p>(This recipe makes about 2 cups)<\/p>\n<ul>\n<li>1 shallot, finely chopped<\/li>\n<li>1 red jalape\u00f1o, finely chopped<\/li>\n<li>8 roasted garlic cloves, chopped<\/li>\n<li>\u00bd cup sherry vinegar<\/li>\n<li>1 tsp. kosher salt, plus more<\/li>\n<li>\u00bd cup finely chopped cilantro<\/li>\n<li>\u00bc cup finely chopped flat-leaf parsley<\/li>\n<li>2 tbsp. finely chopped oregano<\/li>\n<li>\u00be cup extra-virgin olive oil<\/li>\n<\/ul>\n<p>Mix all ingredients in a bow and begin to marinade.<\/p>\n<p><strong>A Must-Know Marinade Hack:<\/strong> A marinade can be reused at least one time as long as the marinade has been properly refrigerated. As soon as you are done applying the marinade, place it in the refrigerator.<\/p>\n<figure class=\"wp-caption \">\n<div style=\"padding-bottom:55.36519386835%;\" class=\"ratio-based-placeholder\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.muscleandfitness.com\/wp-content\/uploads\/2023\/06\/Stephen-Coe-grilling-outdoors.jpg?quality=86&amp;strip=all\" srcset=\"\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" alt=\"Stephen Coe grilling outdoors\" width=\"1109\" height=\"614\" data-fallback-img=\"https:\/\/i0.wp.com\/www.muscleandfitness.com\/wp-content\/uploads\/2023\/06\/Stephen-Coe-grilling-outdoors.jpg?quality=86&amp;strip=all\"\/><\/div><figcaption class=\"wp-caption-text\"><span class=\"credit\">Stephen Coe<\/span><\/figcaption><\/figure>\n<h3>The \u2018Don\u2019ts\u2019 of Grilling<\/h3>\n<p>We\u2019ve all made grilling mistakes, but not this year, with these Grilling Tips for!<\/p>\n<ul>\n<li>Don\u2019t Have the Grill on Too Hot \u2013 This causes the items to burn rather than cook. Instead, cook items slow and low.<\/li>\n<li>Don\u2019t Keep Touching the Food \u2013 Put food on the grill and let it cook, once you see the color starting, then you turn.<\/li>\n<li>Don\u2019t Cut the Food Items Right Away \u2013 It is good to pull the protein off the grill and let it rest. Letting the protein rest keeps in the juices and the flavor.<\/li>\n<\/ul>\n<h3>Here\u2019s How to Successfully Grill a Fish<\/h3>\n<p>If fish is on the menu for the 4th, following these tips will prevent your fish from sticking to the grill while cooking it perfectly.<\/p>\n<p>For a successful fish grill, Chef Coe encourages you to make sure your grill is hot, clean, and greased. \u201cThis will allow you to achieve great grill marks without overcooking the fish and making sure that it doesn\u2019t stick.\u201d He says. Plus, those grill marks can offer a confidence boost for the one cooking it.<\/p>\n<figure class=\"wp-caption \">\n<div style=\"padding-bottom:55.36519386835%;\" class=\"ratio-based-placeholder\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.muscleandfitness.com\/wp-content\/uploads\/2023\/06\/Stephen-Coe-grilling-indoors.jpg?quality=86&amp;strip=all\" srcset=\"\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" alt=\"Stephen Coe grilling indoors\" width=\"1109\" height=\"614\" data-fallback-img=\"https:\/\/i0.wp.com\/www.muscleandfitness.com\/wp-content\/uploads\/2023\/06\/Stephen-Coe-grilling-indoors.jpg?quality=86&amp;strip=all\"\/><\/div><figcaption class=\"wp-caption-text\"><span class=\"credit\">Ed Nute photography<\/span><\/figcaption><\/figure>\n<h3>Great Fish for Grilling<\/h3>\n<p>Not all fish is grill-worthy \u2013 For the best outcome, choose Swordfish, salmon, halibut, bass, grouper, mahi, snapper, lobster, trout, shrimp, and scallops.<\/p>\n<p>Keep these fish away from the grill: White flaky fish such as cod and haddock.<\/p>\n<\/p><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<br \/><a href=\"https:\/\/www.muscleandfitness.com\/athletes-celebrities\/pro-tips\/grilling-tips-to-light-up-this-4th-of-july-weekend\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>With Independence Day comes lots of grilling, chilling, friends, and fireworks which means now is the perfect time to get your grill ready for fun and flavor with these can\u2019t miss grilling tips. Successful grilling calls for a clean cooking space, the right amount of heat, and marinating techniques that can\u2019t go wrong With that, &hellip;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-14599","post","type-post","status-publish","format-standard","hentry","category-fitness"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/14599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14599"}],"version-history":[{"count":0,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/14599\/revisions"}],"wp:attachment":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}