By Myrek Zastavnyi
Grilling season is in full swing, and for Stephen Kitar, owner of Sam’s Meat Warehouse in Florida, NY, it’s more than a backyard hobby—it’s a calling. Known for his premium cuts and no-nonsense approach to meat, Kitar has spent years helping home cooks get the most out of their grills.
“Anyone can fire up charcoal and flip a burger,” says Kitar, “but getting it right every time takes a little science—and a lot of patience.”
We asked Kitar to break down the most common grilling mistakes he sees customers make—and how to avoid them. Whether you’re a weekend warrior or just learning how to light the coals, these tips might just save your next cookout.
1. Skipping the Thermometer
“Grilling by color or feel is like driving blindfolded,” says Kitar. “A digital thermometer is your best friend.”
He’s quick to shut down the idea that thermometers ruin the meat: “You’re not puncturing a water balloon. A quick-read probe loses practically no juice, but it guarantees you hit the perfect temp.”
Pro tip: For steak, aim for 130–135°F for medium-rare. For chicken, go up to 160–165°F. And don’t trust the color—meat can look cooked and still be underdone.
2. Boiling Ribs Before Grilling
“If you’re boiling ribs, you’re rinsing away flavor,” Kitar warns. “Water leeches out the juices and turns great meat into cafeteria mush.”
Instead, go low and slow on the grill or in a smoker, then finish with a glaze or sauce. “Let the fat render and the smoke work its magic,” he says.
3. Blasting the Heat Too High
“High heat sounds macho, but it’s a moisture killer,” says Kitar. “If you crank the flame, you’re squeezing the juices right out of the meat.”
His sweet spot for most barbecue cuts? Around 225°F. “For chicken skin, you can push to 325°F to crisp it up—but steak and ribs need a gentler approach.”
4. Charring for the Sake of ‘Grill Marks’
Grill marks may look pretty in photos, but Kitar says it’s a rookie move.
“What you want is even browning across the entire surface. Not stripes,” he explains. “That’s the Maillard reaction—that deep, complex sear that adds flavor.”
Over-charring means burnt crust and carbon bitterness. “No one ever says, ‘Wow, this steak tastes like charcoal—delicious!’” he jokes.
5. Only Flipping Once
“Flipping once is a myth. You don’t flip pancakes once, do you?” Kitar asks.
Instead, he suggests frequent flipping, especially for thicker cuts like ribeye or pork chops. This helps the meat cook more evenly, avoids over-searing on one side, and reduces the dreaded “gray ring” where the edges dry out before the center is done.
6. Ignoring Two-Zone Grilling
Kitar recommends setting up your grill with a hot side and a cooler side. This “reverse sear” method gives you more control.
“Start your meat on the cooler side to cook it through evenly,” he explains. “Then finish on the hot side with the lid open to build a crust.”
It’s especially great for steaks: “Pull it at 120–125°F internal temp, then sear both sides quickly. That’s how you get a perfectly cooked center with a great crust.”
7. Not Testing Your Gear
Before any big grilling day, Kitar advises testing your equipment.
“Check your fuel. Clean your grates. Replace batteries in thermometers. You don’t want to be halfway through cooking and realize your tools are dead,” he says.
BONUS: Stephen’s “Summer Smokehouse Chicken Thighs” Recipe
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- Fresh thyme (optional)
Directions:
- Preheat grill to two-zone setup: one side medium-high, one side low.
- Pat chicken dry, rub with olive oil, and coat with dry seasoning.
- Grill skin-side down over low heat, lid closed, for 20–25 minutes.
- Flip and cook for another 10 minutes, or until internal temp reaches 160°F.
- Mix vinegar and honey. Brush on both sides and move to the hot side for a final 3–5 minute sear.
- Rest for 5 minutes before serving. Garnish with fresh thyme.
“Grilling is part art, part science,” says Kitar. “And part not setting your deck on fire. But mostly—it’s about taking care of your people with something worth remembering.”
Find Stephen and his crew at Sam’s Meat Warehouse, 1749 Rt.17A, Florida NY—where the meat’s always fresh, the advice is free, and the barbecue is serious.
