Conseils du chef

Here’s how to get a killer crust on your grilled meats

So you’re grilling fish, kebabs, burgers or other small pieces of meat, and you want to develop a nice, dark crust on the outside. What you don’t want, however, is to overcook that meat on the inside. In order to achieve the perfect combination of satisfying crunch surrounding juicy meat, you need a ripping hot grill. The trouble is, a lot of backyard grills just aren’t going to get that hot on their own. I advise lining your grill with foil — the shiny side facing the interior of the grill. Typically, the dark sides of the grill will heat away from the heat source and absorb it, but with this method, the heat will bounce off of the shiny surface and back toward your food, creating the high-temperature conditions necessary for a stellar sear. Share this tip on

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