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Start Here

Grill owns heat, doneness, and rests. Precision yields consistency.

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Purpose

Cook proteins to requested temps with repeatable timing and clean marks.

Core Principles

• Control zones and hot spots
• Probe thickest point and track rests
• Communicate long cooks and refires to Expo
• Keep grates clean and seasoned

Step-by-Step: Service Flow

1. Mark, then move to indirect as needed
2. Rotate for cross-marks. Avoid flare-ups
3. Probe and call temps to Expo
4. Rest on rack. Slice or plate per spec. Butter if required

Station Allergy Controls

• Separate grill zone and tools for allergy tickets
• No shared grates after buttered buns or allergen marinades
• Scrape, clean, and re-season before allergy cooks
• Use clean oil from safe source

Setup

• Clean grates. Map hot zones. Oiled towels ready