We firmly believe that grilling season doesn’t have an expiration date, yet so many of us cover our barbecues and smokers once a chill hits the air. We’re not alone in feeling this way. The “Magician of Meat,” Pat LaFrieda, Jr., also agrees with us. We caught up with him and asked him about grilling beyond Labor Day and if there are any differences you need to be aware of.
Just like wearing white after Labor Day is a no-no, are there similar rules with barbecue?
If you pack up your grill for the winter after Labor Day, you are no longer a member of the LaFrieda family. Grill all winter — the colder it is, the more you will appreciate the food coming off the grill.
Is it true that food takes longer to barbecue in cooler weather? Why?
It’s not completely true. If you heat up the grill a few minutes earlier than usual you’ll be good to go.
Make it the year of barbecue
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread is all about barbecue.
The secret to creating down-home barbecue is cooking it in a way that lets the meat become tender and juicy. In this video, Pat and Gina Neely, the self-proclaimed “First Family of Barbecue,” share simple tips and tricks — like using hickory chips to smoke the meat and tongs to turn it — for grilling succulent pork, brisket, ribs and more every time.
The Neelys’ overflowing pork sandwich from Food Network Magazine (pictured above) is representative of Memphis-style barbecue, dry rubbed and with a vinegar-based sauce. Check out these step-by-step photos to see how Pat and Gina prepare this barbecued beauty.
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Upgrade your barbecue sauce with help from six legendary pit masters.
Memphis-Style Barbecue Sauce (pictured above)
Charles Vergos’ Rendezvous (52 South Second St.; 901-523-2746) is famous for its spice-rubbed ribs, and John Vergos, son of founder Charlie, still smokes them the way his father did when he opened the place in 1948: He cooks the pork ribs over oak charcoal briquettes, bastes them with a mix of vinegar and water, and seasons them with a paprika-heavy spice blend before serving with the sauce on the side. “Our sauce is not too heavy,” he says. “I like the little mustard and vinegar bite.” The recipe is a long-held family secret, but chefs in Food Network Kitchens ordered a few bottles and reverse-engineered the recipe.
Get more regional BBQ sauces
In a tent full of bright lights, loud music and some of the country’s best barbecue, chefs like Chris Lilly, Tim Love and Elizabeth Karmel joined The Q, formally known as BubbleQ, to kick off the 2012 South Beach Wine & Food Festival last night. With the air smelling of sweet and smoky barbecue sauces and spices, the event featured chefs’ signature dishes cooked on grills and smokers, and was hosted by Emeril Lagasse and Food Network’s Guy Fieri.
When people think of barbecue, the usual comes to mind: chicken, steak, burgers, ribs and hot dogs. While they were all present, they were all reinvented classics. Pulled pork was transformed into tacos and egg rolls, lamb ribs were served instead of pork ribs and yellowtail even made an appearance.
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Even if you’ve already tried this popular method of grilling chicken, now you can try it with Pat Neely’s famous dry rub made with smoked paprika, cayenne pepper, thyme, cumin and oregano. Set aside a day this weekend to make this smoky, beer-laden bird.
Get the recipe: Beer Can Grilled Chicken
Browse more of Food Network’s grilled chicken recipes in Grilling Central.
Are you craving the charred taste of classic cheeseburgers, some skin-on hot dogs or a few finger-lickin’ baby back ribs? This holiday weekend marks the unofficial beginning of summer and with that comes the start of grilling season. So uncover that barbecue grill in the corner of your garage, drag it outside and fire it up! Whether you’re hosting a backyard cookout or just picnicking with your kids this Memorial Day, whip up the recipes below for a completely grilled meal that will hit all the right notes with you and your family.
To start your great grilling extravaganza, throw a batch of Great Grilled Wings from Food.com on the barbie. Slathered with a sweet and spicy sauce, these chicken wings are two-bite wonders.
For the main event this weekend, try Emeril Lagasse’s succulent Grilled Pork Chops With Garlic Jam from Cooking Channel. Sweet roasted garlic is liberally spooned atop seasoned thick-cut pork chops for a masterful presentation of grilled goodness.
To go with Emeril’s sinfully delicious chops, cook up – grill up, really – Food Network Magazine’s recipe for Tomato-Garlic Corn (pictured above). Sweet corn on the cob is grilled to perfection and covered with a fresh tomato, roasted garlic and herb mixture.
Browse more grilling recipes after the jump »