Nothing shouts summer like the smell of a hot grill the moment you lay down a steak over the coals or rapidly char some green beans over an open flame. Still trying to figure out where to start? Or are you a grill master looking to up your game? We’ve gathered some gastronomic tips and tricks from three Utah chefs to help elevate your grilling game. So grab your tongs and apron, and prepare to embark on a gastronomic journey that will transform your backyard barbecue into a five-star culinary experience. 

Hooked on Grilled Fish: Expert Tips from Chef Zach Wojdula from Current Fish and Oyster

Chef Zach is the new Chef de Cuisine at Current Fish and Oyster in Downtown Salt Lake City. He is passionate about grilling fish and shellfish. 

Whole Fish:

• Pick a fish that isn’t too big—sea bass, branzino and whole trout are the perfect size. If they are too big, the skin will burn before the fish cooks on the inside. 

• Oil, salt and pepper are all you need on the exterior of the fish. Be sure to oil both sides of the fish, or it will stick when you flip it.

• Add slices of lemon, fresh herbs or a compound butter into the cleaned cavity. It will flavor the fish from the inside out.

• Get your grill lines on the skin, and then finish the whole fish on indirect heat to keep the skin from burning and the fish from falling apart.

Fillets of Fish:

• Pick firm fish—like salmon, tuna or swordfish for direct heat. They won’t just fall apart on the grill. Most white, flaky fish won’t hold their structure. 

• For more delicate fish, grill it on a cedar plank or indirect heat on a cooler part of the grill. You can also put it in a tinfoil packet.

Shellfish

• All shellfish cooks fast—don’t walk away or get distracted, or they will be rubbery and overdone. 

• Oysters on the half shell are delicious grilled. Shuck them, but leave them in the shell; add a garlic-y herby compound butter to the shell and put them on a medium grill. Close the lid, leave it for a minute or two, and serve them hot.

• For smaller shellfish, like shrimp or scallops, it can be helpful to skewer them so they don’t fall between the grates. 

• Lobster can be sliced in half, cleaned and grilled whole. Just use lots and lots of butter. 

Current Fish & Oyster, 279 E. 300 South, SLC, 801-326-3474

currentfishandoyster.com

Meat Your Match: Pro Tips from Chef Nick Zocco

Chef Nick Zocco is the Executive Chef at Urban Hill near Downtown Salt Lake City. He loves the ancestral feeling that comes from grilling over a wood-fired flame. And he’s lucky enough to have one such grill in his restaurant kitchen. Chef Nick offered up some sage advice for grilling meat at home.

Grilling With Wood

• Pick clean-burning options like oak or apple wood if you are grilling over a wood-fired grill. They won’t put off a ton of smoke, which can ruin your food’s flavor. Instead, when they burn down, they should end up as very hot, clean-burning coals.

• The wood itself doesn’t add a ton of flavor by itself, surprisingly. If you want to add flavor, add a little mesquite charcoal. 

• Heat your grill. The grates must be very hot so the meat doesn’t stick to them when you lay them down. You might need to start your fire an hour or two before to let the wood burn down and allow the grill to heat up and retain that heat.

Preparation is Key

• You should never put cold meat on a grill. Instead, pull your meat out of the fridge, let it rest and come up to a warmer temperature. Cold meat will stick to the grill. 

• Have everything ready that you need by the grill before you start cooking. That includes tongs, seasoning, oil, paper towels and a clean platter (because we don’t put cooked meat on the same platter with raw meat on it, right?). If you have to run inside for something you forgot, your food very well may burn.

• Set up grill “zones”—some areas where your charcoal is built up and hot and areas where the grill is cooler and you can cook with indirect heat. For example, sometimes you want to start your meat off on high heat and then move it to cook slower on a cooler part of the grill. 

• If you’re grilling fatty meat or burgers, watch for flare-ups if the fat drips onto hot coals. Move the meat away or off the grill so you don’t have big flames which will ruin your meat. Have baking soda on hand in case you need to put out a grease fire.

• If you are cooking a thick steak, pre-season it in advance with salt and let it sit on the meat for at least an hour. It takes time to get the seasoning into the meat. 

Urban Hill, 510 S. 300 West, SLC, 385-295-4200

urban-hill.com

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One of many Utah Chefs kicking up the heat is David Chon at Bar Nohm, read more about his use of an in-house binchotan grill here!

When you think of Mexican street food, you think tacos. And why not? It is the quintessential street food. But the ingenious minds behind Papa Chulo Street Food aim to shift your culinary compass.  This food truck serves a blend of Mexican and American gastronomic delights that’ll make you redefine what it means to enjoy street food.

Papa Chulo Street Food started its delectable journey under the name Mr. Pap’s in the year 2019 in Torreón, Mexico. Fate and love led Andres, one of the founders, to the United States to marry Sylvia. The couple decided to carry the venture with them and thus, in May 2023, Papa Chulo was born in Orem, a gastronomic phoenix that rose from the ashes of geographical relocation.

Stepping up to the truck, the first thing that strikes you is the vibrant energy that Papa Chulo Street Food emanates. There’s a sense of welcoming warmth as if each customer is considered family, and the aroma of food being freshly prepared is an invitation you cannot resist. And why would you? When the air is perfumed with an enticing blend of sizzling meats, fresh sauces, and simmering spices, the temptation becomes irresistible.

At Papa Chulo, the philosophy is simple: bring two neighboring cultures together through food. A bite here is not just a meal; it’s an experience that marries the classic flavors of Mexico and the United States. 

The menu is simple but perfectly executed. You pick your cone; Traditional – only fries, simple – one topping, doble – 2 toppings, or triple – 3 toppings. Those toppings are chicken, Al Pastor, or Carne Asada. That’s it. Then pick your sauces. The day I went, they had bonus jalapenos to throw on top. On weekends, Andres says, they have some bonus sauces they bring to the table. 

The carne asada was perfectly cooked and seasoned. I went with buffalo and bbq sauces. Tangy, spicy, savory, everything you want in a bite. Another favorite was the chicken with cheddar cheese sauce, ranch, and parmesan. Don’t knock it until you try it. The fries create the perfect base for the meats and sauces offered and it all comes together in a beautiful balance. 

The folks at Papa Chulo Street Food believe in the values of Respect, Commitment, Humility, and Responsibility. Each dish prepared, and each interaction had, is a testament to their adherence to these values. They treat their customers as family, fostering a sense of community that transcends the boundaries of conventional street food culture.

In addition to the killer food, what makes Papa Chulo a truly memorable experience is the passion and dedication that the team puts into their service. Every order is prepared with care, each customer is treated with respect, and the cheerful ambiance is infectious.

If you are already in the area, make it a point to swing by Papa Chulo Street Food. If not, you definitely need to keep tabs on this team and find them. If you’re on a lunch break or are looking to grab a quick bite before heading to your favorite watering hole, Papa Chulo has got you covered. Indulge in their scrumptious offerings, soak in the lively vibe, and I assure you, disappointment won’t even be on the menu.

If you go, find them most of the time at

1290 S State Street
Orem, UT 84097  

But of course, check their social media pages for updates. 

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Remember when we were all complaining about the cold? And now…it’s 100 degrees outside and even your hair follicles are sweating. This summer, the brain freeze is definitely worth it in order to taste these irresistible local frozen treats. Here are our favorite frozen treats to beat the heat in Utah: Milkshakes and Shaved ice.

Hawaiian ‘Shave’ Ice

What it is not: A snow cone

What it is: Shaved ice—which Hawaiians shorten to just “shave ice”— is finer and softer than the ice used in snow cones, so it melts on the tongue. It has a long history—some date its origin to 7th century Taiwan. The Japanese who came to work in Hawaiian sugar plantations brought shaved ice along with them and it became a signature island treat. Now it’s everywhere. Hawaiians, of course, take it up a notch and hide a dollop of silky ice cream, coconut milk or condensed milk underneath the icy surface. 

Who does it best?

• Aloha Surf Shack, walk-up food truck at 1980 E. 2700 South, SLC, alohasurfshackslc.com
• Hokulia Shave Ice, 1501 N. Canyon Rd., Provo, 801-602-6683. There are several Utah locations in this nationwide chain. Hokuliashaveice.com
• Icy Mountain Shaved Ice, food truck, 801-707-5763, icymountainshavedice.wixsite.com/foodtruck
• Hokulia Shave Ice, 1501 N. Canyon Rd., Provo, 801-602-6683. There are several Utah locations in this nationwide chain. Hokuliashaveice.com

How to Do it Yourself:

Process 6 cups of ice (2 cups at a time) until they are fine, not crunchy. Use the pulse function to do this. Place a scoop of ice cream in each serving dish, top with shaved ice and drizzle with flavored syrup (simmer 1 pound of pitted peeled plums with 1⁄2 cup sugar and 1 tablespoon lemon juice until the sugar has dissolved; cook further about 20 minutes. Strain and chill until ready to use). Serve over a scoop of ice cream or sweetened condensed milk. Sprinkle with coconut flakes.

Milk Shakes

What it is not: Ice cream

What it is: To be clear, there are two kinds of milkshakes—the soft-serve one served at fast food restaurants that is so thick you can’t suck it through a straw and the one made with ice cream and milk. We call these “real” milkshakes, but we like both.

Who Does it Best?

• The Orginal Iceberg Drive Inn opened in 1960 and at first served “real” milkshakes. But customers requested a thicker shake, and owner Lamar Scrensen developed the Famous Thick Shake, so thick it stands inches above the rim of the cup. 3900 S. 900 East, SLC, icebergdriveinn.com
• Tonyburgers serves the best “real” milkshake in town. Made with scoops of ice cream blended with milk and flavoring, you can suck it up through a straw and drive a car at the same time! 613 E. 400 South, SLC, tonyburgers.com

How to Do it Yourself:

To make a thick shake like the ones at Iceberg Drive Inn, you really need special equipment. But to make a real milkshake, just bring out the blender. Let your ice cream soften a bit before using it. Place 4 scoops in a blender with 1/4 cup of whole milk and a few drops of vanilla. Blend, stopping occasionally to scrape down the sides, until it’s as thick as you like it. It’s pretty to top it with whipped cream and a cherry, but that’s up to you!

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Do you ever walk around a farmer’s market in Utah and admire all of the hard work that went into growing and harvesting fresh fruits and vegetables? For example, consider the effort that goes into zucchini: Planting the seeds in nutrient-rich soil, watering, waiting for the flowering process, tending to the plants, protecting them from pests and wild animals and (finally!) harvesting after more than 50 days. And then you think, “What can I make from this beautiful harvest?” (Other than letting those beautiful zucchini wilt on your countertop, that is.) Yes, it can be a little intimidating. So here’s some help. Everything for this Loaded Vegetable Pesto Pasta with Steak can be found at your local Utah Farmer’s Market. When you pick out your ingredients be sure to say “hello” and thank these passionate farmers.

Loaded Vegetable Pesto Pasta with Steak 

2 tablespoons canola oil

2 small zucchini, cut into 1/4-inch slices lengthwise

2 small yellow squash, cut into 1/4-inch slices lengthwise

1 small white or yellow onion, cut into 1/2-inch slices 

2 medium bell peppers, any color, cored, seeds removed, quartered

2 corn on the cob, husk and silks removed 

1/2 lb. asparagus, trimmed

1 lb. flat iron or sirloin steaks

12 oz. penne pasta

1/2 cup parmesan or asiago cheese, grated

1 cup cherry or grape tomatoes

Salt and Pepper, to taste

Pesto

1 large cilantro or basil bunch (about 4 loose cups)

2 garlic cloves

1/2 cup parmesan cheese, grated or shredded

1/4 cup pine nuts, almonds, walnuts or pecans, toasted

1/3 cup olive oil

Salt and pepper, to taste

1. Preheat the grill to medium heat.

2. Brush oil onto the first six ingredients (through asparagus) on all sides. Season with salt and pepper. Grill veggies (except asparagus) for 6-8 minutes or until slightly softened, turning once. (Note: Rotate corn, when kernels deepen in color- usually 2-3 minutes.) Add asparagus to grill for 2-3 minutes. Place vegetables on a platter. Once cool enough to handle, chop vegetables and remove corn kernels from the cob. 

3. Season steaks with salt and pepper. On a greased grill over medium-high heat, cook steaks to the desired doneness. Let rest on a cutting board for 5 minutes. Thinly slice. Prepare the pasta according to the package directions. Drain. Set aside.

4. For the pesto: In a food processor or blender, add the cilantro or basil (reserve some for garnish), garlic, parmesan cheese, nuts, oil, salt and pepper. Blend to desired consistency. (Note: Add additional oil for a smoother version.)

5. In a stock pot or Dutch oven over medium heat, add cooked pesto, the cut-up veggies and corn kernels. (Note: Store any remaining pesto in a sealed container and refrigerate.) Mix well. Cook for 3-4 minutes or until heated through. Remove from heat. Stir in cheese and tomatoes. For each serving, place the desired amount of the pesto pasta and veggie mixture on plates, and top with sliced steak. Garnish with basil or cilantro leaves. Serve immediately.

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