Grilling God: Megan Logan
Megan Logan is the only female Executive Chef at Patina's California restaurants.
And we're back! Memorial Day weekend is over, but there's still a few days left in Grilling Month at Food Republic, where we are offering pro tips from chefs and other well-known grilling gods.
Who better to consult as a Grilling God(ess) than the Executive Chef of a famed Los Angeles steakhouse? Megan Logan has been at the helm of downtown LA's Nick & Stef's Steakhouse since 2010, making her the only female to hold the title at any of Patina Restaurant Group's many California restaurants (25 by our count). We caught up with the master of age-dried meats to talk grilling expertise.
Do you prefer working with gas or charcoal?
I prefer gas. I feel that charcoal tends to alter the natural flavors of the meat and vegetables.
What is the biggest mistake the home griller can make?
Not trusting their intuition. It's when people don't trust themselves that they tend to overcook.
What is your favorite cut of meat to grill?
Skirt or flank steak. They both have a surprising amount of flavor.
What are the best vegetables on the grill?
Asparagus, eggplant, squash, zucchini and spring onions.
What's the best way to cook vegetables on the grill?
Simply season with salt and pepper, toss in extra virgin olive oil and throw them right on the grill.
What do you like to drink with your grilled meat?
Either light summer cocktails or a glass of rosé.
What's the most epic barbecue you have ever thrown, or been to?
We did a pig roast at our house last summer. It was great and everyone helped out. It was just a big group of family and friends cooking, eating and drinking together!
What bands are on your grilling soundtrack?
Joni Mitchell, The Shins, Band of Horses and Alabama Shakes.
What is the worst food item you have seen thrown on the grill?
Foie gras. You lose all of the fat, which is the best part.
Most useful piece of grilling gear you have purchased or used?
I love using the pizza stone on the grill. It gets nice and crispy and has a great flavor.
Any burger secrets (Stuffed? Toppings?)
I like to mix a little bit of dry-aged fat (trimmed from our dry-aged ribeye). It can be a bit indulgent, but it's delicious!
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