Summer has a way of pulling us outside, toward the patio, the backyard, the park…and inevitably, toward the grill! To celebrate the season, we sat down with Tyson Foods’ Senior Director of Culinary, Thomas Wenrich, to talk about the fundamentals of great grilling. Chef Thomas offered practical wisdom, small but meaningful techniques and the kind of advice that can help make even a weeknight dinner feel like an occasion.

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The Secret to Juicy, Flavorful Chicken 

When asked about how to approach chicken, Chef Thomas had no hesitation. “Start with the right cut,” he said. For him, bone-in chicken is the gold standard. The bone adds depth of flavor. From there, you can lean on brines and marinades to lock in moisture and seasoning.  

However, technique matters just as much as prep. The recommendation is to set up a two-zone fire, giving you a hot side for searing and a cooler side for finishing. “Develop your color and grill flavor over the hot zone, and let the protein cook slower and lower on the cool zone,” he explained. “This can help avoid unwanted flare-ups or uneven cooking. And allows more space to flash grill your favorite veggies or sides.” 

Even grill maintenance becomes a part of the ritual. A clean, well-seasoned grate prevents sticking and helps build that beautiful golden crust. If you ever find yourself without a grill brush, Chef Thomas has a simple hack: “Crumple up some aluminum foil, grab it with your tongs and scrub. Works every time.” 

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Steak & Burgers: Let the Heat Do the Work 

When the conversation turned to red meat, the answer was to keep it simple. “People overthink steak,” Wenrich said. “The grill wants to help you; you just have to let it.” 

His first rule is to pull the meat out of the fridge well before grilling (about 30-60 minutes). This small step leads to a more consistent cook. From there, it’s all about high-direct heat and resisting the urge to fuss. “Let the steak sit long enough to develop a crust. That’s where the flavor lives.” And once it’s off the grill? “Rest it,” he said. “Five to ten minutes to keep the juices where they belong.” 

Burgers get the same treatment: high heat, minimal handling and absolutely no pressing with the spatula. “That’s the flavor you’re squeezing out,” he warned. “Smashing your burger should only be in a pan or griddle. When cooking over grates, treat it just like a steak!”

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Hot Dogs: The Unsung Hero of Summer 

Hot dogs may seem simple, but Chef Thomas treats them with the same respect as any other protein option. He prefers a hot, fast sear to build char, then moves them to indirect heat to finish gently. “They’re also one of the best make-ahead items on the grill,” he added. “You can keep them warm on the cooler side of the grate until guests are ready.” 

He also encourages a little creativity with buns, like a swipe of butter or mayo before toasting, or even a sprinkle of poppyseeds for flair.  

And when it comes to toppings? Chef Thomas is diplomatic: “Never yuck someone’s yum. If ketchup makes you happy, go for it.” 

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And to think this was just the beginning of a robust summer grilling conversation. In Part 2, Chef Thomas dives into ribs, marinades, food safety, his favorite cuts for entertaining and the clever grill hacks he shares with friends and family. It’s everything you need to take your summer cookouts to the next level.