Author: Chef Julius
• Thursday, June 02nd, 2011

Now that grilling season has officially begun, the chef that loves you the most wants to help with a few things. This way we can at least start out on the right path. We all know how much fun grilling can be, that is the easy part. But people, seriously, what are we grilling?! Or for that matter, how are we grilling. As we go through this together, I will give you a few rules. One rule:

Grilling is NOT barbecuing and barbecuing is not grilling.

They both have their roles in cooking…they just are not the same action. Barbecuing is low and slow with indirect heat. Also, it only happens on a charcoal grill!

You see when you want to barbecue, it takes planning but more importantly, it takes time. This is best when you are using large cuts of meat or  just large amounts. You should create two heating zones on the grill and season your meat well. If you are doing chicken, I like this process. Get a real nice dry Caribbean jerk rub. Season your meat with olive oil and then the jerk rub. On the hottest side of the grill, place the skin side down for three minutes. Turn the chicken over and cook on the hot grill for two more minutes. Then move all of the chicken to the cooler side of the grill. You can stack them on top of each other and just let them slow roast. If you can get your grill to stay at around 250°, that would be the perfect temperature. Your chicken will slow roast as if it’s in an oven.  You see, there are simple rules for great tasting food.

If you decide to make spareribs, remember this rule:

RUB, RUB, RUB…your RIBS.

This is some of the greatest love you can show your food.  A nice smoky “Memphis Style” or bold “Texas Style” rub is why spareribs were made. Also, if you are a fan of the Kansas City or Carolina style, I know you want some SAUCE!!!!!! I am a huge fan of natural sauces that have some bite. You can add my Mango Pepper Sauce (www.natureisletropicalgourmet.com) to any of your favorite store brands…and give your meat a boost of sweet heat.

If you want more traditional bbq sauce that doesn’t need any help, get a bottle of Slather Brand Slatherin’ Sauce (www.slatheriton.com). This sauce works really well with simply my salt and pepper. Once, I hit it with a bit of “Calvados” (apple brandy), and it was INCREDIBLE!!!!

Well, that’s it for now, I’ll be back soon to talk about veggies, steaks and seafood. Until then….Happy Cooking!!!

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