Get Outside & Fire Up That Grill

I love cooking over wood, live fire, coals and smoke. Grilling is very social—you can have friends over and stand outside and man the grill. When it comes to equipment, I’m currently obsessed with my Cowboy Cauldron, it’s like a barbecue pit on a tripod. It’s perfect because I can do really low, indirect heat cookery and then during the last minute, I can slide the meat right over on top of the fire. Grilling and barbecuing in general is all about time and heat ratio.

For aspiring pitmasters, I’d suggest that you cook at least one new recipe every week during the summer that involves your outdoor equipment. It’s like golf; you can’t be a good golfer unless you go to the putting green and the driving range. It takes experimentation and practice. Here are a few of my favorite recipes for the grill to get you started.

Grilled Pineapple Salsa	Grilled Cornish Hens with Salsa Verde	Grilled Chicken Satay with Peanut Sauce
Grilled Duck Breasts with Sake & Soy Glaze	Grilled Mexican-Style Corn with Parmesan Mayo	12-Hour Whole Packer Brisket
Smoked Raspberry-Glazed Spareribs	Grilled Chicken-and-Shrimp Skewers with Peanut Sauce	Grilled Scallops with Tomato & Red Pepper Chutney