The Driskill Hotel
604 Brazos Street
Austin, TX 78701
(512) 391 7162
Bull’s Grilling Tips
Chef David J. Bull of Driskill
Grill at The Driskill Hotel - Austin, TX
Adapted by StarChefs.com
Grilling to me is one of
the most simplistic yet complicated cooking techniques there are.
Too little heat it takes forever and doesn’t serve a purpose,
too much heat and your steak is dead!
1. Season properly with salt and pepper, in and out and all around.
It’s important to assume what the taster is actually going
to consume, how they are going to cut the product. Make sure that
every bite has the correct amount of salt and pepper.
2. Start hot and then lower the temperature. You will get a better
product when grilling large pieces of meat or chicken if you start
off with the grill at a higher temperature. This ensures that it
doesn’t stick and sears quickly.
4. Marinades:use a marinade that is simple and has 2 to 3 contrasting
flavors-sweet/salt, sweet/sour, etc. I believe that depending on
what you are marinating, the longer the better.
5. Basting and moping: during the cooking process it’s important
to mop the product as often as possible to prevent the product from
6. Carry-over cooking: pull the product off before you think you
should. Turn off the heat and allow the product to continue cooking
on its own. If you cook it all the way on the grill, it will be
over-cooked by the time your guests dig in.
7. Have lots of cold beverages next to your grill for your own personal