Courtesy of Huffington Post Black Voices
Serious grillers know little limitation when it comes to cooking over an open flame. Just ask Roger Mooking, who travels the world uncovering the secrets of this spirited breed of chef as host of the Cooking Channel’s “Man Fire Food.” This season, which is set to debut next month, culinary adventures await from East to West, including California’s Death Valley, where a steel worker has developed a talent for building BBQ grills in the shape of 30-by-20 foot dragons — flames shooting from the mouth and all, Mooking explains.
Back at home, Mooking says he’s something of a pitmaster himself. “I’m one of those wacky people who have their BBQ going in the middle of winter,” Mooking told The Huffington Post. “I move my propane BBQ right to the back door of the patio,” he says.
For the rest of us, Memorial Day weekend marks the unofficial signal to light ‘er up, but there are a few things to keep in mind before you do so, Mooking says.
“The really common mistake people make is wanting to cook really fast on a grill,” according to Mooking. “They build a really big fire or they crank up the BBQ to high and they put the meat or whatever they’re cooking right over the hottest part,” he says, adding that constantly moving the food around or flipping it too often is what leaves many grilled items burnt on the outside before they’ve had a chance to cook throughly on the inside. “Embrace the smoke,” he suggests. “Most things do better with a little long, slow cooking over indirect heat.”
Case in point: The salt-crusted white fish that Mooking says is one of his favorite alternatives to traditional BBQ fare.
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