When it comes to preparing meals, there are few options more masculine than an open flame—it’s you, the elements, and your food. Unfortunately, too many of us get bogged down by the same chicken breasts, lean burgers, even hot dogs, and we never graduate. We’re here to set that straight. To get you started, we’ve rounded up three top chefs to give you the tips, tricks, and kick-ass recipes to take your summer nights to the next level, no matter what your preference—gas, charcoal, or smoke. We’re also hooking you up with easy tips to improve your culinary skills, because there’s more to grilling than slapping food on a hot grate.So step away from the stovetop. Summer is here, and it’s time to get fired up.
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Charcoal
There’s no doubt that food cooked on a charcoal grill will take more cooking time and efort than on a gas grill, but this classic method still has some major benefits. one is cost: charcoal grills tend to be more afordable, and even the low-end models can burn hot enough to produce a fantastic sear on a steak (properly done, charcoal can reach temperatures of up to 700˚f). Another is flavor: There isn’t a huge diference between grilling methods, but there are those who say charcoal will give you a slightly more robust taste. “The flavor on charcoal is going to be the smoke, the char,” says G. Garvin, host of the cooking channel’s Road Trip with G. Garvin. plus, you’re battling an open flame and trying to bend it to your will. What could possibly be more masculine than that?
Pro Tips From Chef G. Garvin
Cut It Split your grill down the middle, with hot orange briquettes on one side and cooler gray briquettes on the other. if you heat something up too quickly, you can cool it of by sliding it to the other side of the grill. Clean Up Clean the bowl often. if you leave old briquettes in there, they’ll affect the flavor of what you cook next; and if the grates are dirty, it’ll be harder to land those awesome grill marks. Let the Grill Take Over Don’t overthink your grilling. a lot of people watch cooking shows and think they have to continually move their food. Just put your food on the grill and let it take the smoke, char, and flavor.
Most backyards don’t feature one of these things, and it’s a damn shame: The water smoker may be one of the best-kept secrets in grilling. “The role of that piece of equipment is to make things easy during long cooks,” says Jamie purviance, author of Weber’s Smoke. you want to maintain a temperature between 250–275˚, so cook times can last anywhere from 30 minutes to 10 hours (sometimes more). you’re probably familiar with a few of the cheat meals—pulled pork, spareribs, brisket—but this thing also has lots more to of er a man looking to keep it clean. Smoked jerky, fi sh, nuts, or even new england clams are all fantastic options, and they’re pretty easy, too. once you’ve got your food prepped, you essentially set it and forget it. Just check in once or twice an hour.
Pro Tips From Jamie Purviance
Mind the Smoke If smoke is pouring out of your grill like a steam engine, then you’ve added too much wood. also, if it turns dark on you, it means your smoker isn’t getting enough air, and you need to open some of the vents. the goal should be a gentle stream of whitish smoke. Play to Your Strengths Match the strength of the food to the strength of the smoke. if you have an ingredient that’s very fl avorful, like ribs, you can add lots of smoke and it’ll balance out in the end. if you have a delicate food, like vegetables, use milder wood and cook for less time.
The draw of a gas grill is convenience (duh). Turn the gas on, flip a switch, and you’re of to the races—no need to start a fire. Plus, a loaded propane tank can give you around 20 hours of cook time. charcoal briquettes, on the other hand, need to be replenished more often, and you have to deal with all that messy ash afterward. But you sacrifice great flavor, right? Thirty years ago, that may have been the case, but today there are mountains of options that’ll add whatever tasty accents you want. Take that smoky flavor everyone is after—impossible to achieve, right? “There are smoke boxes you can put wood chips in, that sit on top of a burner,” says coyote outdoor living guest chef Kent Rathbun. “As the box heats up, the wood inside smolders. It creates smoke inside the grill, which gives your food some smoked flavor.”
Pro Tips from Chef Rathbun
Start Early Light your grill 30 minutes before you’re ready to put your food on. then, right before you cook, clean the grate. food stuck on from your last meal will have turned to ash, which is easily brushed away. Diversify Vary the temperature of your grill. if you’ve got four burners, set one to high, two to medium, and keep one of. you want a place to go with your food if it’s cooking too fast.
When it comes to preparing meals, there are few options more masculine than an open flame—it’s you, the elements, and your food. Unfortunately, too many of us get bogged down by the same chicken breasts, lean burgers, even hot dogs, and we never graduate. We’re here to set that straight. To get you started, we’ve rounded up three top chefs to give you the tips, tricks, and kick-ass recipes to take your summer nights to the next level, no matter what your preference—gas, charcoal, or smoke. We’re also hooking you up with easy tips to improve your culinary skills, because there’s more to grilling than slapping food on a hot grate.
So step away from the stovetop. Summer is here, and it’s time to get fired up.
Charcoal
There’s no doubt that food cooked on a charcoal grill will take more cooking time and efort than on a gas grill, but this classic method still has some major benefits. one is cost: charcoal grills tend to be more afordable, and even the low-end models can burn hot enough to produce a fantastic sear on a steak (properly done, charcoal can reach temperatures of up to 700˚f). Another is flavor: There isn’t a huge diference between grilling methods, but there are those who say charcoal will give you a slightly more robust taste. “The flavor on charcoal is going to be the smoke, the char,” says G. Garvin, host of the cooking channel’s Road Trip with G. Garvin. plus, you’re battling an open flame and trying to bend it to your will. What could possibly be more masculine than that?
Pro Tips From Chef G. Garvin
Cut It Split your grill down the middle, with hot orange briquettes on one side and cooler gray briquettes on the other. if you heat something up too quickly, you can cool it of by sliding it to the other side of the grill.
Clean Up Clean the bowl often. if you leave old briquettes in there, they’ll affect the flavor of what you cook next; and if the grates are dirty, it’ll be harder to land those awesome grill marks.
Let the Grill Take Over Don’t overthink your grilling. a lot of people watch cooking shows and think they have to continually move their food. Just put your food on the grill and let it take the smoke, char, and flavor.
Most backyards don’t feature one of these things, and it’s a damn shame: The water smoker may be one of the best-kept secrets in grilling. “The role of that piece of equipment is to make things easy during long cooks,” says Jamie purviance, author of Weber’s Smoke. you want to maintain a temperature between 250–275˚, so cook times can last anywhere from 30 minutes to 10 hours (sometimes more). you’re probably familiar with a few of the cheat meals—pulled pork, spareribs, brisket—but this thing also has lots more to of er a man looking to keep it clean. Smoked jerky, fi sh, nuts, or even new england clams are all fantastic options, and they’re pretty easy, too. once you’ve got your food prepped, you essentially set it and forget it. Just check in once or twice an hour.
Pro Tips From Jamie Purviance
Mind the Smoke If smoke is pouring out of your grill like a steam engine, then you’ve added too much wood. also, if it turns dark on you, it means your smoker isn’t getting enough air, and you need to open some of the vents. the goal should be a gentle stream of whitish smoke.
Play to Your Strengths Match the strength of the food to the strength of the smoke. if you have an ingredient that’s very fl avorful, like ribs, you can add lots of smoke and it’ll balance out in the end. if you have a delicate food, like vegetables, use milder wood and cook for less time.
The draw of a gas grill is convenience (duh). Turn the gas on, flip a switch, and you’re of to the races—no need to start a fire. Plus, a loaded propane tank can give you around 20 hours of cook time. charcoal briquettes, on the other hand, need to be replenished more often, and you have to deal with all that messy ash afterward. But you sacrifice great flavor, right? Thirty years ago, that may have been the case, but today there are mountains of options that’ll add whatever tasty accents you want. Take that smoky flavor everyone is after—impossible to achieve, right? “There are smoke boxes you can put wood chips in, that sit on top of a burner,” says coyote outdoor living guest chef Kent Rathbun. “As the box heats up, the wood inside smolders. It creates smoke inside the grill, which gives your food some smoked flavor.”
Pro Tips from Chef Rathbun
Start Early Light your grill 30 minutes before you’re ready to put your food on. then, right before you cook, clean the grate. food stuck on from your last meal will have turned to ash, which is easily brushed away.
Diversify Vary the temperature of your grill. if you’ve got four burners, set one to high, two to medium, and keep one of. you want a place to go with your food if it’s cooking too fast.
