CNY Summer Events
It\'s BBQ Season
 Not everyone can don the apron and tongs and be an accomplished barbecue master. It takes many years of practice to earn those singed eyebrows.
“You need patience and practice, practice, practice,” said Derrick Riches, a freelance technical writer, outdoor cooking products industry consultant and avid back yard chef. Riches has served as About.com’s guide to barbecue and grilling for over nine years in which time he has traveled extensively to taste and talk back yard cooking. “Successful grilling isn’t something you just pick up. It is an art form like all cooking and requires some skills that can only be learned by doing,” he told us. Riches makes it clear that there is a big difference between grilling and barbecue. “People who do barbecue don’t like it when people refer to grilling burgers as barbecue,” he said. The difference is clear. “Grilling is typically done on grill, hot and fast. Barbecue is done in a smoker, low and slow,” Riches said. “Grilling will take a few minutes, while in some cases, barbecue takes hours.” Barbecue secrets All cooks have their secrets, and Riches is no different. “The secret to a successful barbecue is planning,” he said. He noted that many people throw together a cookout without planning what they are serving and when it will be ready. “Proper planning for any meal is important to get every dish to the table when it is ready and not leave some items waiting to be served,” Riches said. “Grilled foods in particular need to hit the plate when they first come off the grill.” Riches faces his share of challenges as an accomplished barbecue cook. Over-cooking, under-cooking and fl are-ups are the chief problems most grillers encounter, he said. “Practice and planning will keep these to a minimum,” Riches said. Of course, safety is of utmost importance when it comes to barbecuing. “Food should not come off the grill to the plate it went out on,” Riches said. “Food safety is very important. Anything that has been in contact with raw meat should go straight to the dishwasher.” As for fire safety, Riches tells barbecue cooks to not overload the grill with fatty foods. “Do them in shifts if you have a lot to cook. Also, make sure you know how to get to your gas valve quickly and have a fire extinguisher ready,” Riches added. A passion Of course, Riches wouldn’t be involved in barbecue cooking if he didn’t love it. “Outdoor cooking is by defi nition a social event. Cooking is where the party is,” he noted. “What makes it popular is the ability to put together any size party and gather around a single point of interest.” Riches has his personal favorites when it comes to barbecue. “Personally, I think pretty much anything tastes better grilled. This includes things you don’t normally consider grill food,” he said. “I enjoy chile verde off the grill. I grill up tomatillos, pork, onions, and chili peppers before dicing them for the pot. It adds a lot of great fl avor and makes the whole dish a lot more fun to make.” | Places to go - Places to see | |
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