What I Learned from Dad about Grilling

When Father’s Day rolls around, we start thinking about those guys who raised us. Whether they were burly, hairy, strong and tough or warm, intellectual, quick-witted and funny, a lot of us have wisdom and values passed down from our dads. Team Fuego Diablo recognizes the impact that our dads have had on our grilling rituals, and this is our way of tipping our hats to them in our own way. You may have inherited different rituals, and we respect that. But this is what we learned from our dads about grilling:

How to cook the perfect steak

You didn’t mess around with a good piece of meat around my dad. He mastered the art of the professional grill-marks on steaks a long time ago. And I learned by watching the master. When you heat up that grill (medium-high) and you place the steak down on it, you leave it. Then, close the lid and cook for about 3 minutes (this will vary due to thickness and desired doneness), while ignoring all urges to open the lid and checking during that time. If you move the steak too soon (i.e. before the marks are formed), you will end up with an amateurish grid on your steak. Then, open the lid and peek at the corner of the steak, using long metal tongs to lift the meat slightly. If you see dark, defined grill marks, gently loosen the rest of the steak, and place it on a different hot spot on the grill after rotating it 90 degrees. Close the lid and cook for another 3 minutes. Then, flip the steak over and move it to . Don’t forget to leave it where it lies after the flip. Then cook 3 minutes, rotate 90 degrees move to a hot spot and cook another three minutes. 

As for doneness, Dad always believed that cooking any steak more than medium was a serious offence. As a good host, I’d suggest you ask your guests what they prefer. That being said, with a really good cut of beef, you should encourage them to try it no more than medium. Sometimes Dad knows best.

How to Take Care of that Grill

Invest in a long stiff metal wire brush and scrape the gunk off that grill each time you cook. Dad always did it right after cooking while the grill was still hot (makes sense), and again right before cooking the next time the grill was good and hot. And don’t forget to clean the grease pan if your BBQ has one.

Once your grill has cooled down, put on that lovely cover and re-attach the straps. Rain and wind can cause serious damage to the grill, and let’s face it: Dad taught you to take care of your stuff. You bought it with your hard earned cash right? You should be able to use it for many many years to come. Respect your grill.

How to impress guests

Dad always planned ahead and had his side dishes ready and his beer chilled in a big cooler outside (for casual affairs) before the first guest arrived. For more significant occasions, he would invest in a bold red wine, either shiraz or cabernet sauvignon from Australia, and ensure it was ready to go by placing it in the fridge for an hour before serving to get the temperature just right.

Lesson learned here is that the key is to make guests feel like you went to some trouble to make them feel special and spoiled, and that you can pay attention to them (not to food prep) when they are in your home.

Stay Close to the Grill

The first few times Dad was over watching me grilling (as a grown-up), he was concerned to see me multi-tasking by watching bits of the game on TV or chatting on the phone while “watching" the grill too. I’ve seen my share of dried out strip loins and small grease fires by doing that (it’s funny how you lose track of time when you are engrossed in something on TV or a really funny story on the phone). Although at times it sucks to admit that Dad was right (again), he was right about this one. Some people who love you may pretend you cooked their meat perfectly despite the fact that you dried it out watching the last goal, but Dad won’t. Keep your eye on the grill.

99% of Dads Love a Great Steak

As a little kid (as in 7 years old), I always hoped that Dad was cooking burgers or hot dogs if he was heating up the grill. (I now appreciate a fine rib-eye.) But when there was any celebration, Dad grilled steak, and for the whole family. That’s what he wanted to serve to the people who mattered most to him. And that’s what you should serve to him on Father’s Day. Fuego Diablo Premium Steaks will deliver the world’s best steaks to your door so you can remind Dad he is the one who matters most to you, and so you can show him that you were listening all along.

Lynne Poirier
Lynne Poirier


Sign Up For our E-Newsletter

Steak enthusiast? King of the grill? Become a part of the Carnoisseurs Club and get the latest discounts, news and more...