Grilling on Father's Day? Some Tips From Experts

There are many Father's Day traditions, but the most popular may be putting some meat on a hot grill for family and friends.

If you're grilling out this weekend, consider following these tips for a successful cookout.

Patch stopped by the Roundz Gourmet Market and Catering for some tips from Chef Zachary Pope. He was kind enough to throw a few chicken breasts on a grill and share his thoughts on seasoning and sauce. 

Pope recommends keeping it simple. Consider buying or developing a good dry rub with basic ingredients like garlic powder, onion powder and sugar. Coat the chicken—be generous!—and let it rest in the fridge for 12 to 24 hours. Then throw the chicken on a hot grill and leave it alone, flipping it once. 

Pope also recommends throwing the chicken in the oven for a short time after grilling to ensure that it's cooked all the way through. 

As for sauce, the chef says it's all a matter of preference. Pope has been having fun with some interesting sauces, including ones with hints of cherry and raspberry. 

"There are just a ton of barbecue sauces out there," he says. 

Pope said to avoid the mistake of cooking the chicken with the sauce on it. Barbecue sauces usually caramelize due to the sugar content, and he said they can often cause grill flare-ups. See the video above to see the tips in action. 

What's your favorite thing to grill on Father's Day?

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