Want To Grill Like A Top Chef? These Experts Show You How - wood charcoal briquettes

As spring approaches, more and more Americans are preparing for the barbecue season.
They may consider the favorite food and expert advice of the chefs at three of Chicago's top restaurants. The chefs —
Ross Henk, Mike Simmons and Abraham Conlon
Say grillers can make their own delicious meals at home easily and quickly.
Henke is the executive chef of mezcal.
Key Mexican restaurant Quette, Simons is a partner in nearby cafes and new restaurants
Mary's TavernJeanne.
Conlon, the only Chicago chef who won the James Beard Award last year, has Fat Rice, "Exploring the diverse flavors of the Portuguese-speaking world, with a focus on Macau ".
Hunk called home BBQ one of America's greatest pastimes.
"It usually happens around a loved one and the taste is always good," he said . ".
"Barbecue is the most celebrated way to cook.
It's not forced, it becomes more free when you get into longer cooks and slow smoke.
People come together and ask what you're doing and you can smell miles.
What don't you like?
Simmons said: "On sunny days, there is nothing better than barbecuing some meat and vegetables with good friends.
Here are some of the chef's dining tips and barbecue tips: Simmons: "It's going to get weird when choosing meat. My go-
The dishes include chicken heart, bacon and pearl onion.
The quick hard roast on the charcoal grill makes the bacon fat, caramelized the meat and onions, bringing some huge complexity and softening the protein. Brush on a one-to-
A mixture of sherry vinegar and honey, skewers a sweet smoked paint while baking, paired with fresh peppers, chili sauce, and plenty of cold beer.
Henke: "One of the popular Mexican dishes is pescado A la talla, but the whole fish or fish fillet is easily glued to the grill.
To prevent this, it is useful to create a non-stick coating after gently brushing the mayonnaise or aioli on the skin and then on the hot surface.
Add a bit of fresh flavor to your aioli with something like lemon zest, coriander or avocado, and it will go well from there.
"Rookie-common BBQ errors
Even veterans. outdoor cooks.
Simmons offered some insightful advice.
Common mistakes, he said, include the use of lighter liquids instead of chimney starters, the use of coal balls instead of hardwood charcoal blocks, and the inability to burn coal to glowing smolder.
"Lighter liquids tend to give the food a flavor of gasoline, thus eliminating the natural smoke of charcoal," Simmons said . ".
"Instead, use the chimney launcher to make a beautiful fire that gives out a huge smoky flavor.
"The hardwood lump coal looks and behaves like real wood, and the taste is unparalleled," he said . ".
"It also makes the fire hotter at the beginning, which is great for fast Sears such as seafood or chili, and great for lower Sears --
The temperature is like a whole chicken or pork waist.
Simmons said: "It is very important to keep the heat of the grill.
"Add some coal here and there to keep the grill cooking day and night.
I like to throw a few small pieces of wood here and there, giving people a great Wood --smoke flavor.
Conlon said that grillers should be equipped with a cloth coated with a small amount of oil to prepare the metal grille before placing any items on the grill, as well as a metal hard
Brush hair to clean up the sundries on the grill grate. "Avoid flare-
"Ups has a clean kettle with water in it that controls the flame from Grease drops to hot coal," he said . ".
"You should also adjust your heat.
Cover the lid to reduce the temperature and avoid burning the food, thus starving the oxygen in the coal.
"Another suggestion is to get to know your area.
Allow yourself the flexibility to move items from a very hot temperature zone to a cooler temperature zone for precise cooking.
You want to avoid excessive
Refuel or use oily marinade.
If the grill grate is cleaned, lightly oil and properly pre-
After heating, your item will not stick.
Don't move your items too fast
Make them scorched well and release naturally before turning or moving.
To move items, it is best to put a long pork fork between the bars of the grill grate.
"The most common barbecue error is to choose the right meat cut," said Henke.
"Barbecue is not a quick choice to put food on the table," he said . ".
"Take the time, plan ahead and get the grill to the right temperature before cooking.
Using meat cuts large enough to withstand the heat and time needed to produce incredible food.
Not everyone needs their own steak in today's US, so don't go and buy 4 1/4-
New York.
Buy one or two-to 2 1/2-
One-inch steak, cooked correctly in the fire, then sliced.
Then provide slices for your guests or family instead of a large piece of overcooked meat.