Grilling God: Tim Goodell
May is Grilling Month at Food Republic, where we are offering pro tips from chefs and other well-known grilling gods.
Tim Goodell may very well be one of the most versatile talents we've encountered. The President of Domaine Restaurants has mastered everything from bakeries to steakhouses, and has logged stints at Asian and French restaurants during his distinguished culinary career. This isn't even to mention 25 Degrees, his burger bar with locations in the U.S. and abroad, consistently praised as one of LA's best burgers — no small feat in that burger-mad city. The name refers to the precise temperature difference between a raw and well-done burger. Clearly the man knows his meat. The chef — who was named one of Food & Wine Magazine's "Best New Chefs" when he first broke onto the scene — is currently focused on his newest concept, Public Kitchen & Bar at the Hollywood Roosevelt Hotel. He checked in with us to discuss grilling everything from steaks to vegetables.
What is the biggest mistake the home griller can make?
Not letting your grill heat up enough before cooking. Always preheat your grill at the hottest temperature possible and clean the grates before cooking.
What is your favorite cut of meat to grill?
Prime top sirloin. It is a very underutilized and great piece of meat to grill. (Keep it medium-rare, please).
What are the best vegetables on the grill?
Asparagus. Marinate it with some olive oil, garlic and a bit of balsamic.
What's the best way to cook vegetables on the grill?
Marinate them first and then cook over a direct heat source.
What do you like to drink with your grilled meat?
A bold red wine, Zinfandel or a Garnacha.
What's the most epic barbecue you have ever thrown, or been to?
Heritage Fire by the Cochon 555 people. There was open-spit grilling, whole animals only.
What bands are on your grilling soundtrack?
Alabama Shakes, Beck, Black Keys, Johnny Cash, Zeppelin.
What is the worst food item you have seen thrown on the grill?
Anything grilled well-done is just a travesty!
Most useful piece of grilling gear you have purchased or used?
A stiff wire brush used by painters to clean the grates.
Any burger secrets?
It's not a big secret, but always seasoning your meats generously with salt and pepper before grilling makes all the difference in the world.
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