Grilling Tips from a Professional Pitmaster | Modern Restaurant Management | The Business of Eating & Restaurant Management News

Restaurant professionals have a lot on our plates. But who isn’t trying to broaden their skill set in the kitchen? I often say the heart of grilling lies in the technique, and, in my estimation, what separates the master grillers from the masses is that the true experts understand how to manage their grill. Seems simple, right? You’d be surprised. To that end, if you’re looking to trade in your spatula for some barbecue tongs, I’ve got you covered: read below for a variety of grilling tips I’ve snatched up during my time as a pitmaster at Sonny’s BBQ.

Common Grilling Mistakes to AvoidBe sure to clean your brush after you finish cooking and oil the grates before every use. It’s very important to do this while the grill is still hot, as food stuck to the grate will brush off much easier when it's still warm. A simple brush can keep your grill looking new and help the equipment last longer, as long as you take the time to care for the equipment between uses.

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Shannon Snell

In his past life, Shannon Snell was an All-American Florida Gator and Dallas Cowboy guard. In 2008, he shifted gears and started his barbecue career as a manager at Sonny’s BBQ. Shannon’s passion for barbecue truly came to fruition after becoming a certified pitmaster, which he accomplished by graduating from the Pitmaster In Training (P.I.T.) Academy – an intensive program that teaches the science of smoking, knowledge of cuts of meat, cooking times and temperatures, and how to make sauces and rubs. He has applied these skills to excel in his current role as a brand ambassador and pitmaster at Sonny’s BBQ.

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Shannon Snell