Chef Biography
Chef Bell has over 18 years of culinary experience. His experience includes restaurant owner, culinary arts instructor and currently is employed as an executive chef. Chef Bell is certified in food safety and sanitation and certified to teach food safety and sanitation.
Tips from the Chef
Barbecuing
Barbecuing takes the form of three styles of cooking: grilling, smoking, and the combination of the two. It is a use of direct and indirect heat. Anyone who uses a spray bottle or has to have a hose next to them while barbecuing may need a lesson in barbecuing. You want to maintain as much heat as possible to obtain the perfect barbecue item. Here are a few tips to ensure that your barbecue turns out perfect.
- Only put your charcoal on one side of the grill in a small mound. This allows you the option of moving the item off of the direct heat when you have flame ups.
- Allow your lighter fluid 10-15 minutes to soak into the charcoal.
- Allow 10-15 minutes for the fluid to cook off the charcoals, the coals are ready when they turn gray on the outside.
- Start the meat on the direct heat. Once you have gotten a nice marking on both sides, move the meat to the side and let the indirect heat from the smoke do the rest of the cooking.
- Time, time, time. The more time you allow the meat to smoke, the tender the meat will be.
- When meat is finished, coat with barbecue sauce and allow the flavor of the sauce to be cooked into the flavor of the meat.