Three quick ones with Mike about the grill

Today we meet Mike, the chef at Zink, to talk about life at the grill.

Hi Mike! Tell us what the grill means to you!
Ever
since I was a kid, I've loved the grill - it's meant for community, friendship and family. I knew early on that I belonged in the kitchen in front of the glowing coals. Somewhere along the line, I think it's the primitive thing that appeals to me. To feel the smells and the heat of the glowing coals. When I put the meat on the grate and hear it sizzle and see the flames flare up as the fat drips into the embers. It's all so alive.

What's the best thing about grilling?
The best thing about grilling is that you can grill just about anything. You can use whatever ingredients you like - from Wagyu steak to crispy artichoke.

But it takes a lot of patience to be satisfied with the end result. Letting the meat rest after grilling can be the most important point as the flavour of the grill is enhanced by the juiciness and flavour of the meat.

Tell us how you do it.
Some
say grilling is easy, just throw a piece of meat on the grill, let it grill until it's ready to eat. For me, grilling is a culinary art.

When I light the grill, I make sure to have a lot of charcoal on one side and almost no charcoal on the other. This allows me to take advantage of the temperature difference that is created. From 300° to 70°. I am then able to adapt to the raw material, to get the most out of it. It doesn't matter if it's a thick entrecote or an herb-marinated lamb steak, I can do it all on the grill.

When I work with a live glow, I add a lot of flavour. The high temperature makes the surface caramelise perfectly. Sometimes a little flake salt and freshly ground black pepper is enough. Other times, I soak a bunch of thyme and rosemary and add it to the embers to add flavor. The variations are endless!

Thanks Mike!

Want to try out Mike's grilling skills? Then of course you should book a table at Zink where we usually find him in the kitchen!

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