Chef Phillip Bryant's Ten Tips For a Perfect Backyard Barbecue
In every part of the United States people are rejoicing at the end of a long, tough winter and the start of the best season of all -- grilling season. Granted, a harsh winter for us means we had to break out a sweatshirt from time to time, but Miamians still love to grill their hearts out. With Father's Day coming, we figured a lot of dads would be gifted with a brand new grill, so we asked chef Phillip Bryant to give us some advice.
Courtesy of Phillip Bryant The fruits -- and meats -- of your labor.
Chef Bryant's the go-to man on all things grill-related. The talented toque was the executive chef at Swine Southern Table & Bar until recently, where he grilled all manner of proteins for a carnivorous Coral Gables crowd. From what grill to buy (hint: you don't need that schmancy thousand-dollar job), to how to season your meat, Bryant's tips will make sure your next barbecue is a successful one.
10. Don't Waste Your Money on an Expensive Grill
I know a lot of people love to get those large propane grills that come with burners and an oven. Why? I already have a kitchen in my house.
For me, the best kind of grill to get is a simple Weber that holds charcoal. I know some guys that pull off the best barbecue I've had on a small, simple grill. I like something simple that goes in the backyard that I don't have to worry too much about.
9. Charcoal All the Way
It's true that propane is easier to control, but you get that chemical taste.The flavor of your food is better with charcoal because it's a natural heat source, plus you get that smokiness with charcoal. I prefer hardwood chunks or the kind of charcoal briquettes that come from wood.
8. Fat is Your Friend
The main thing to keep in mind when grilling is that fat is your friend. You don't want to put a filet mignon on a grill -- the fat will go right through. Instead, choose rib eyes and skirt steaks. That outer fat cap will caramelize and protect the meat, keeping it juicy.
7. I'm a Huge Fan of Pork
I'm a big grilling freak and I like almost anything on the grill, but pork works exceptionally well. I am a huge fan of pork, especially fatty cuts. That's why ribs work so well. I actually prefer spare ribs rather than baby backs because they have more fat and flavor. Plus, they're cheaper.