{"id":17753,"date":"2018-07-24T12:20:49","date_gmt":"2018-07-24T19:20:49","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=17753"},"modified":"2018-07-24T12:20:49","modified_gmt":"2018-07-24T19:20:49","slug":"grilling-tips-from-executive-chef-robert-nixon","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/grilling-tips-from-executive-chef-robert-nixon","title":{"rendered":"Grilling Tips from Executive Chef Robert Nixon"},"content":{"rendered":"<p><a href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=17754\" rel=\"attachment wp-att-17754\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-17754 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/07\/20103912\/PR-Porterhouse-2-e1531333673615-80x81.jpg\"  alt=\"\"  width=\"633\"  height=\"640\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 633px) 100vw, 633px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/PR-Porterhouse-2-e1531333673615.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/07\/20103912\/PR-Porterhouse-2-e1531333673615.jpg 633w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/07\/20103912\/PR-Porterhouse-2-e1531333673615-297x300.jpg 297w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/07\/20103912\/PR-Porterhouse-2-e1531333673615-80x81.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/07\/20103912\/PR-Porterhouse-2-e1531333673615-110x110.jpg 110w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/07\/20103912\/PR-Porterhouse-2-e1531333673615-380x384.jpg 380w\" ><\/a><br \/>\nJuly is National Grilling Month. More than 75 percent of Americans own an outdoor grill or smoker. It\u2019s no wonder why it\u2019s one of our favorite past times. Working as executive chef at Toscana\u2019s Restaurant &amp; Lounge at PebbleCreek in Goodyear allows me to flex my cooking skills on various meats. A few tips I\u2019ve learned along the way about grilling will go far if you are trying to impress your friends at your next cookout.<br \/>\n\uf0b7 Look for a piece of meat with nice marbling. Marbling is the fat in a cut of meat and between the muscle fibers. A high-quality steak will have a lot of marbling, while a lean cut will have very little to none. My favorite cut is a rib chop\u2014about an inch-and-a-half thick to be exact.<br \/>\n\uf0b7 It\u2019s important to let your meat set before you cook. You want to have it out for about 15 minutes so it reaches room temperature. The closer it is to its final eating temperature, the more evenly it will cook.<br \/>\n\uf0b7 Seasoning is an important part of grilling and often overlooked. Salt and pepper the outside of your meat and then throw it on the grill to give it a nice sear and grill marks on both sides. You can also finish it in the oven if you prefer.<br \/>\n\uf0b7 Make sure to rest that meat before you cut into it! After you pull it off the grill, let it rest for about eight minutes. This lets the juices flow throughout the meat. Safety is always an important part of grilling and the below should be followed for all meat before you dive in:<br \/>\n<em>Beef: rare is 120-125 degrees, medium-rare is 130-135 degrees, medium is 140-145 degrees, medium-well is 150- 155 degrees and well done is 160 degrees and above<\/em><br \/>\n<em>Poultry: 165-175 degrees (all poultry must cook through)<\/em><br \/>\n<em>Pork: 150 degrees<\/em><br \/>\nOf course, if you decide to take the night off of grilling, come visit me at <a href=\"http:\/\/www.pebblecreekhoa.org\/sub_category_list.asp?category=117&amp;title=Toscana%27s\">Toscana\u2019s Restaurant &amp; Lounge.<\/a> We feature a filet on the regular menu and on Fridays we have a Steak and Vine night. <em>&#8211;Executive Chef Robert Nixon<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Working as executive chef at Toscana\u2019s Restaurant &#038; Lounge at PebbleCreek in Goodyear allows me to flex my cooking skills on various meats. A few tips I\u2019ve learned along the way about grilling will go far if you are trying to impress your friends at your next cookout.\n","protected":false},"author":5,"featured_media":17754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2906,4971,10285,10286,15000],"class_list":{"0":"post-17753","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-chef-robert-nixon","9":"tag-featured","10":"tag-pebblecreek","11":"tag-pebblecreek-goodyear","12":"tag-toscanas-restaurant","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Grilling Tips from Executive Chef Robert Nixon<\/title>\n<meta name=\"description\" content=\"Working as executive chef at Toscana\u2019s Restaurant &amp; Lounge at PebbleCreek in Goodyear allows me to flex my cooking skills on various meats. A few tips I\u2019ve learned along the way about grilling will go far if you are trying to impress your friends at your next cookout.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/grilling-tips-from-executive-chef-robert-nixon\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grilling Tips from Executive Chef Robert Nixon\" \/>\n<meta property=\"og:description\" content=\"Working as executive chef at Toscana\u2019s Restaurant &amp; Lounge at PebbleCreek in Goodyear allows me to flex my cooking skills on various meats. A few tips I\u2019ve learned along the way about grilling will go far if you are trying to impress your friends at your next cookout.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/grilling-tips-from-executive-chef-robert-nixon\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta property=\"article:published_time\" content=\"2018-07-24T19:20:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/07\/20103912\/PR-Porterhouse-2-e1531333673615.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"633\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Melissa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/grilling-tips-from-executive-chef-robert-nixon#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/grilling-tips-from-executive-chef-robert-nixon\"},\"author\":{\"name\":\"Melissa\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#\\\/schema\\\/person\\\/0c2280b0592b5d5806ddcd95ec5cfa9d\"},\"headline\":\"Grilling Tips from Executive Chef Robert Nixon\",\"datePublished\":\"2018-07-24T19:20:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/grilling-tips-from-executive-chef-robert-nixon\"},\"wordCount\":361,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/grilling-tips-from-executive-chef-robert-nixon#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2018\\\/07\\\/20103912\\\/PR-Porterhouse-2-e1531333673615.jpg\",\"keywords\":[\"chef robert nixon\",\"featured\",\"pebblecreek\",\"pebblecreek goodyear\",\"toscana's restaurant\"],\"articleSection\":[\"Food &amp; Restaurant News\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/grilling-tips-from-executive-chef-robert-nixon#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/grilling-tips-from-executive-chef-robert-nixon\",\"url\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/grilling-tips-from-executive-chef-robert-nixon\",\"name\":\"Grilling Tips from Executive Chef Robert Nixon\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/grilling-tips-from-executive-chef-robert-nixon#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/grilling-tips-from-executive-chef-robert-nixon#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2018\\\/07\\\/20103912\\\/PR-Porterhouse-2-e1531333673615.jpg\",\"datePublished\":\"2018-07-24T19:20:49+00:00\",\"description\":\"Working as executive chef at Toscana\u2019s Restaurant & Lounge at PebbleCreek in Goodyear allows me to flex my cooking skills on various meats. 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