5 Expert Meal Prep Tips for Grillers

by HexClad Cookware

Chicken and Vegetables in a HexClad BBQ Grill Pan

Habitual grillers know two secrets: One, it's much easier to make big batches of food on the grill than it is to do so in the oven. Secondly, autumn–that wonderfully in-between season–is a primo time to cook outside!)

Food generally cooks faster on the grill than in the oven. Also, most grills allow you to create different heat zones so that some foods can cook over high heat and others over low, which is impossible in an oven. Finally, if you enlist your 12" Hybrid BBQ Grill Pan, you can infuse smaller ingredients like shrimp or chopped veggies with charred, smoky flavor without worrying that they’ll fall through the grates. Oh, and did we mention that grilling makes for a lot less cleanup?

HOW TO DO MEAL PREP ON THE GRILL

We caught up with HexClad Food Director, Laura Rege, to get her expert tips for grill-centric meal prep.

It makes a lot of sense to make the most of the grill once it’s on, Rege said. Get her clever ideas for putting your grill to use for an easy week of meals below.

Grilled Korean Bulgogi in a HexClad BBQ Grill Pan

1. KEEP GRILLED FOOD SAFE

This might seem obvious, but don’t just let the cooked food sit outside next to the grill as you move from dish to dish. You want to cook the food and cool it down as quickly as possible before refrigerating it in airtight containers. (For the best tongs in town, click here.)

2. IT DOESN'T HAVE TO BE A BIG PRODUCTION

“If I’m going to go to the trouble of preheating the grill, I’m going to throw a few extra things on and have my BBQ pan off to the side,” said Rege. The point? Maximizing the grill’s surface area is always a good idea. Throwing skewers of zucchini or a basket of shrimp alongside a marinated steak doesn’t have to be a big ordeal.

3. USE UP EXTRA PRODUCE

If you are making a grilling recipe, take a look through your crisper drawer to see if anything would be worth cooking at the same time. For instance, if you’re making our Grilled Chicken & Orzo Salad, add a few bunches of asparagus, ears of corn or eggplant rounds for easy vegetable sides later in the week, or a plank of salmon for easy fish tacos later in the week.

Grilled Chicken in a HexClad BBQ Grill Pan being turned

4. A CHECKLIST CAN BE USEFUL

This might sound obvious to the meal prepping pros out there, but if you’re new to meal prep (on the grill or off), it’s worth thinking through what you want to cook and how those elements will go together. Grilling is great for vegetables and proteins but not great for, say, rice or pasta. So, think through what works well on the grill and what you’ll need to whip up in the kitchen.

Rege suggests planning for a main protein—chicken, steak, fish, tofu or shrimp, for example—and a couple veggie side dishes on the grill. Round out these main ingredients with a little kitchen prep: Boil a pot of brown rice, quinoa, millet; stir together two easy salad dressings or sauces to add zing and variety of flavors; prepare any raw ingredients. Lettuces can be washed and stored in a dry salad spinner or a towel, but delicate ingredients like tomatoes should be left dry in a cool location.

Pick up other flavor boosting items that are filling, too, so you can change things up throughout the week. Avocado, feta and eggs add extra protein, while pickles, capers and olives bring briny umami to each bite. If you want to have an easy dessert at hand, add some stone fruit to the grill to top with a scoop of ice cream.

5. HAVE A GO-TO MARINADE

Rege loves having a go-to marinade she can use with pretty much any marinade. Here's her secret sauce:

Whisk together ½ cup oil, ¼ cup acid (see suggestions below), 4 teaspoons soy sauce, and 2 teaspoons light brown sugar, plus any desired herbs and spices. Add 2 pounds of desired protein (like chicken, salmon, cod, steak, or tofu) and toss to coat. Marinate for a half hour at room temperature or refrigerate for up to 4 hours.

Rege’s 3 top picks for protein-and-acid combos: