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The Four Rules of Backyard Grilling

The Four Rules of Backyard Grilling
Photos by Andrew Cebulka

Charles Pejeau loves to grill. As executive chef at CharBar Co. in Hilton Head, South Carolina, he “works” the grill at work, but he loves grilling in the backyard at home, too.

So here are his master grilling tips and two easy marinade recipes that will help you master the flame for your next cookout.

  1. Grill over charcoal / Additionally, avoid lighter fluid by using a charcoal chimney starter.
  2. Have the right equipment on hand / It’s easy to get wrapped up in chatting and entertaining guests while stationed at the grill. Sometimes folks forget the simple things. Chef Pejeau’s top two things to always remember? Tongs and a clean plate or tray to transfer proteins from the grill once they’re cooked to perfection.
  3. Refresh with a local beer / Pair hot-off-the-grill creations with light summer brews or IPAs. Some of his favorites come from his hometown brewery, River Dog Brewing Company on Hilton Head Island.
  4. Don’t forget to add flavor / For a simple flavor enhancement, Charles recommends using woodchips, which infuse proteins with a smoky flavor. His favorites are hickory, applewood, and mesquite. And a marinade is essential.

Steak Marinade

Shrimp and Fish Marinade
from Executive Chef Charles Pejeau of CharBar Co. in Hilton Head, SC

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