'Kelly and Michael' Grill Star finalist shares her secrets

HOUSTON -- One of the finalists for America's new Grill Star on Kelly and Michael is a Houstonian!

Tamie Joeckel is making her appearance on the show on Friday, but before heading to the Big Apple, she is sharing some of her grilling secrets with Eyewitness News, just in time for July 4.

First things first - before you even turn the grill on, she says to make sure it's clean.

"One of the last things you want are the flare-ups that can burn your food," Joeckel said.

If you don't have a grill brush, it's not a problem. Just use foil and olive oil.

Joeckel's next tip is to create cooking zones.

"The way you do that is you have charcoal pushed to one side and you don't have anything on the other side. That allows you to sear the meat on the side with the charcoal and move it to the side if it needs to cook longer in the middle," Joeckel said.

Joeckel says you don't have to spend a lot on expensive cuts of meat to make your barbecue one to remember. She cooked a skirt steak and pork tenderloin for us.

"This $8 worth of skirt steak is going to feed 12 people. I'm stretching my dollar by adding things to it like veggies," Joeckel said. "I grew up in family of five. I got lots of tips from mom on how to feed a lot of people with a little money."

Her secret is to dry out the meat. To do this, refrigerate the beef uncovered overnight.

"It's going to allow you to get that nice crust when you sear it," Joeckel said.

For her pork tenderloin, she soaks the meat in a marinade overnight to build flavor into the meat.

No matter the preparation method, Joeckel says always bring the meat to room temperature before grilling.

Joeckel will be live on Kelly and Michael Friday featuring her baby back ribs. To vote for her to be Kelly and Michael's Grill Star and for more of her recipes, click here!

Tamie's Grill Tips:

  1. Clean the Grill - if you don't have a brush use foil and olive oil

  2. Create Cooking Zones - this is where you have different levels of heat. You do this by pushing the charcoal to one side and leave the other side empty. This allows you to sear the meat on the side with the charcoal and move it to the side if it needs to cook longer in the middle. **Meat continues to cook for 10 minutes after it comes off the grill

  3. Room Temperature - Bring the meat to room temperature before cooking

  4. Dry It Out - To get that crust when you sear it make sure the meat is dry before grilling. You do this by leaving it uncovered in the refrigerator overnight.

  5. Marinate/Brine - Brining and marinade is important for the cheaper cuts of meat because it allows you to infuse wonderful flavor

  6. Add Veggies - Stretch your dollar by adding veggies or other items to make it feed more people