Centre County chefs, grill masters offer barbecue tips for the summer

Grilling season is in full swing in Happy Valley. Whether you’re just starting to learn your way around the barbecue (maybe hoping to surprise Dad with a Father’s Day feast?) or you consider yourself an accomplished grill master, experts around Centre County offer a few tips, tricks and favorite recommendations.

Plan your menu with care

The journey to a well-grilled or barbecued cut of meat starts at the grocery store, or when purchasing fresh cuts from your favorite local farmer or butcher. If you’re looking for something easier, Dave Graham, owner of Graham’s Up in Smoke BBQ in Philipsburg, said, stick with the usual items: burgers, hot dogs or quality cuts of steak. Beef brisket, ribs and chicken, whether you go whole, half or bone-in, are going to be a little more difficult, “the reason being the different textures and density of the meat muscle causes for some sections of the product to be under-cooked while others are overcooked,” Graham said.

Scott Dubbs of Dubbs Grub food truck, meanwhile, recommends adding some simple sides to the grill, such as zucchini or corn on the cob. But if you’re looking for something slightly more challenging, he suggests marinating skirt, flank or flat iron steak before grilling, then using them in sandwiches or tacos.

As for his personal preference, “I love to make ribs in my smoker. A tip is to smoke them for a few hours, then wrap them in foil and place them in the oven for another hour or two, and they come out great. I do the same thing with brisket. Smoke it for about eight hours, then place it in a large pan and add some beef stock. Finish it in the oven at about 300 degrees for 4-6 hours. Everyone says I have the best brisket they’ve ever had. This method might be looked down on by purists but if it works, I say, why not?”

Both Graham and Dubbs noted temperature issues such as undercooking and overcooking as some of the most common mistakes that many novice home cooks make with barbecuing or grilling, which is why using a meat thermometer is crucial to the process.

“Research the recommended cooking temperatures and keep in mind that the products will continue to increase a few degrees as they rest, once removed from the grill [or] smoker,” Graham said. “I also find it works to my advantage, to allow the product to get to room temperature before putting [it] on the grill or smoker, making for a consistent internal cook.”

The key to the best burger

If it’s specifically burgers you’re craving, there are few other people you might go to for advice beyond Skylar Diehl and Kacee Burke. The two have operated Twin B Farms Gourmet Hamburger stand at the Centre County Grange Fair since 2018, and Burke and her husband own Twin B Farms in Stormstown. Diehl and Burke also launched a food truck, Farmstead Fusion, in 2024.

Diehl said she prefers to use a fattier beef blend, 15-20%, as well as fresh-ground, not frozen, beef, for burgers when making them at home.

“Over-seasoning and elaborate toppings are not necessary, especially if you are using high-quality meat. Allowing the meat to let its natural flavor shine will result in a more satisfying end result and also allow your whole family to enjoy [the burgers], including the kids,” she said. “Try an old classic American burger seasoned with salt, pepper and garlic powder, accompanied by traditional American cheese, local lettuce, tomato and onion on a fresh burger bun.”

Twin B Farms sells grass-fed and finished beef portioned by the quarter-ounce and pre-pattied. “It’s the only burger we use on our food truck and it is a crowd-pleaser,” Diehl said.

You get what you pay for

More of a hot dog family? Chef Gillian Clark, owner of Rosie’s Hot Dogs and Handpies, as well as Oeuf Boeuf et Bacon, likewise underscores the importance of starting with a high-quality product, so you can let its flavor take center stage.

“If you’re looking for a really good grilling hot dog experience, spend the money and do the research. There are a lot of cheap hot dogs out there, but they’re not the best. ... You basically get what you pay for. Those aren’t going be the best hot dogs and they’re not going to have the best flavor. I think that’s why people have a tendency to burn them,” she explained. “If you have a good hot dog, you don’t want to [burn them], but people burn those cheaper hot dogs just to give them taste and texture.”

She advised looking for a natural hot dog with as few byproducts as possible — all beef, all pork or all chicken, and with a natural casing.

As for the actual grilling process, Clark likes to use a pure, cast-iron grill surface and all-natural fire starters and charcoal.

“I use a wax and straw bundle [fire starter] that you can find on Amazon or at some hardware stores. It’s a natural fire starter that doesn’t add chemicals to your food or the atmosphere,” she said. “…Also be sure to use a natural charcoal. Briquettes are not the way to go. Natural hardwood coal burns cleaner, heats up faster and lasts longer.”

From there, she said, “I like to cook my hot dog over moderately high heat until it’s heated through, and you’ll see that natural casing start to blister. That’s what you want, that natural casing to get crisp. Then you can move it to a lower heat to make sure it’s hot inside.”