The summer is upon us, and grills and smokers all over the DMV are heating up as well. For the series Fired Up with Jake and John, 草莓传媒鈥檚 Mike Jakaitis and John Domen are talking with some of the region鈥檚 best pit masters about their methods, with the goal of helping you level up your barbecue game.
Fire up your grill often enough and you鈥檒l come to realize there鈥檚 no right way to barbecue. Everyone likes to put their own spin on it, and if you make a mistake 鈥� well, call it an experiment.
But there鈥檚 definitely a wrong way to do things. You don鈥檛 want to sabotage your cookout by incinerating your food, or overwhelming it.
Stephen Raichlan, host of 鈥淧roject Smoke鈥� on PBS and the author of several cookbooks on cooking meat and veggies, over fire, flame and smoke, said some cooks try to take a shortcut by cramming the grill full of food. It may seem like a shortcut, but Raichlan calls it 鈥渁 very common guy mistake鈥� that just makes for a long, unenjoyable meal.
鈥淯sually I try and work with about a half to two-thirds of my grill grate with food on it,鈥� he said 鈥� 鈥渁lways at least one-third of the grill grate food-free.鈥�
On most grills, especially charcoal ones, different sections are at different temperatures.
鈥淚f something is done before the piece next to it is done, you move it to that safety zone, that food free zone, let it stay warm,鈥� Raichlan said. You鈥檒l also have room to move something if your grill starts to flare up and food is getting scorched.
He also recommends taking time when you鈥檙e smoking. Going low and slow doesn鈥檛 mean just low temperature and waiting hours for something to cook. It means taking time with every step in the process. Raichlan admits he made the mistake of ignoring that early on.
鈥淚 remember when I first started smoking, I thought, 鈥榃hat is this 鈥� adding a cup and a half of wood chips every hour for six hours? That seems very inefficient. Let鈥檚 add nine cups of wood right to start with and then we don鈥檛 have to be bothered every hour.鈥欌��
He could taste the regret in every bite.
鈥淵ou just hideously over smoke the food and it winds up tasting like an ashtray,鈥� he cautioned. 鈥淭ake your time. Enough is enough. Remember not to overdo it.鈥�
Next week: What if you don鈥檛 have a smoker in your backyard? What if you don鈥檛 even have a backyard? Rob Sonderman, the pitmaster at the Federalist Pig restaurants, offers tips on how to make barbecue in your apartment kitchen.
