Ander

Tim Byres wen People's Best New Chef 2012

Tim Byres wen People's Best New Chef 2012


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Food & Wine se jaarlikse peilingsresultate noem People's Best New Chef

Uitslae van Food & Wine's People's Best New Chef -peiling is bekend gemaak, en dit lyk asof Dallas groot gewen het met Rook's Tim Byres neem die meerderheid van die stemme.

Waarom Byres ongelooflik is (volgens Food & Wine): "Hy gaan verder as net braai, met 'n houtrooster in die kombuis en rookput om te rook of om byna elke gereg op die spyskaart te genees."

Restaurant Noord -sjef (en Danny Meyer alumnus) Eric Gabrynowicz het in die New York -omgewing gewen; Étoile se Perry Hoffman het in Kalifornië gewen vir sy eendbors met Mission vye in Napa Valley; en Monarg's Josh Galliano het gewen vir die Midde -Weste -streek. Uitteken Food & Wine se webwerf vir die res van die wenners.


Luister na die braaikundige Tim Love, gasbeoordelaar by Chopped Grill Masters

Foto deur: David Lang & copy2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

Gedurende hierdie seisoen van Chopped Grill Masters, Dinsdae om 10 | 9c, sluit twee nuwe gaste aan by die paneel gereelde beoordelaars by die kapstok: Tim Love en Amy Mills. Fans van Food Network sal Tim herken uit sy optredes op Iron Chef America. Maar hierdie beroemde sjef en restaurateur is bekend vir 'n Texas -barbecue, en hy bring die kundigheid na Grill Masters, en beoordeel twee van die voorronde van die toernooi. FN Dish het Tim op die stel van die program ingehaal om te praat oor die belangrikheid van 'n warm rooster, hoe hy sy roeping gevind het en wat hy hoop om in die kompetisie te sien.

FN Dish: Kan u praat oor die belangrikheid van hitte wanneer u braai?

TL: Ja, die ding met braai is dat dit so eenvoudig, maar tog baie ingewikkeld is. Maar die fout wat mense die meeste maak, is om nie die rooster warm genoeg te kry om die maksimum geur, maksimum kans vir 'n kors of 'n vleis te bereik nie. Al hierdie dinge is alles gebaseer op hitte, en die feit is dat die meeste van ons Amerikaners baie ongeduldig is en ons nie lank genoeg wil wag totdat die rooster warm word nie. En met gasroosters kan die vuur warm word, maar die rooster het nog tyd nodig om warm te word - die werklike rooster. En ek dink dus, as u kan begin met die geduld om die rooster heeltemal warm te maak, sal u baie meer sukses behaal.

Wat is van jou gunsteling dinge om te braai, of dit nou braai of net steaks braai?

TL: Ek is mal daaroor om beesvleis te braai wat amper gemaak is vir die rooster. U weet gewoonlik dat ek 'n vetterige buitekant van die vleissnit het, sodat dit baie goed karameliseer vir 'n superryke, knapperige geur. Maar ek hou ook baie van wild, want dit is 'n bietjie moeiliker om te kook, maar dit kook vinniger. . Die geur wat die rooster gee, is ongeëwenaard met enigiets anders. U kan dit nie in 'n pan sit en dit probeer maskeer nie. Die enigste manier waarop u 'n goeie gegrilde geur kan kry, is op die rooster, wat vir my opwindend is.

Wie het u in die eerste plek laat belangstel om te braai? Is daar iets wat u by hulle geleer het wat u tot vandag toe nog doen?

TL: As dit kom by braai, my broers. My broers het die hele tyd gebraai toe ek 'n kind was, en my broers is baie ouer as ek, so toe ek 6 was, was hulle alleen. En ek het na hul woonstelle gegaan en hulle het altyd die heeltyd gebraai. Of by die werk, my broer, hy het vroeër 'n paar karre gehad, en hulle het altyd elke dag gebraai, en dit was vir my baie belangrik om na hom te kyk en te verstaan ​​hoe die vuur werk. En so dink ek ook met die braai van voedsel, die vuur en die soorte hout wat jy gebruik en die temperatuur wat dit skep, verstaan, en die begrip daarvan verander eers werklik die manier waarop jy oor die kos dink as dit bo -op gaan. .

Vir die huiskok wat dalk nie die kundige begrip het nie, kan u praat oor braai versus braai? Kan u dit eenvoudig opsom?

TL: Ja, jy weet, in Texas doen ons dit baie, en omdat mense praat, weet jy, om dinge op die braai te kook, wat nie regtig die geval is nie. Ek bedoel, braai is laag en stadig, en braai is baie warm en brandend. Dit is die algemene reël, maar dit raak ingewikkeld omdat mense uitgenooi word vir 'n braai en hulle braai. Maar waar ek vandaan kom, as u 'braai' sê, is dit beter om langer as 20 minute te kook.

Is daar 'n hack of 'n tegniek wat u kan aanbeveel vir iemand wat tuis wil braai, maar nie 'n roker het nie, sonder die professionele toerusting?

TL: Ja, nou kan u dit op 'n gasbraaier doen. Dit is maklik. . Skakel die een brander aan die een kant en sit dan foelie - iets om dit te beskerm/blokkeer - draai die ander kant aan en reguleer die temperatuur sodra u die deksel toegemaak het, en dan kan u gewoonlik 'n pot sit. bo -op die rooster met skyfies, en uiteindelik sal dit brand en in rook verander. En u kan die temperatuur reguleer en beslis 'n lekker gerookte varkskouer op 'n gasbraaier maak. Dit verg net 'n paar keer oefening om dit te verstaan, maar u kan dit beslis doen. Ek het dit heeltyd gedoen.

Watter soort dinge soek u in hierdie kompetisie by die roosters? Wat hoop of verwag jy om van hulle te sien?

TL: So vir my in die kompetisie wil ek die feit proe dat hulle die kos braai. Dit is vir my die belangrikste ding. As ek nie 'n bietjie kos op die dinge proe nie en 'n ware smaak van die rooster, dink ek regtig dat u in die verkeerde kompetisie is. Alhoewel u 'n wonderlike bord kos kan maak, wat beslis oortuigend is, maar dit is 'n braaikompetisie, wil ek mense sien wat braai. Dit is regtig belangrik vir my.

Wat dink jy is die grootste fout wat enigeen van hulle met 'n gereg kan maak?

TL: So braai, dit is regtig, jy dink aan drie dinge as jy braai: vet, suur en sout. En suur is oor die algemeen byna die belangrikste, want dit is regtig die afwerking, en dit verg al die geure van die rooster, al die vette wat gebraai is, en dit kan opkikker. En die aftrekking of afwyking van 'n goeie suur sal die plaat regtig laat val en effens plat val. En vir my, om suksesvol te wees in 'n braai -kompetisie, moet jy 'n baie fyn hand met die suur hê. Ek dink dit gaan die rol speel in hoe sekere geregte bymekaar kom.

Watter soort geroosterde gereg sou jy in die nageregronde wou sien? Iets wat die meeste mense miskien nie sal oorweeg om te braai nie?

TL: Weet jy, ek het omtrent alles moontlik op die rooster gedoen, ek voel. Maar mense braai baie vrugte, wat altyd lekker is. U moet dink aan iets wat die vrugte sal neem en die soetheid daarvan sal verbeter, in plaas daarvan om dit te dompel. Om vrugte te rook, is dus nie so goed nie, maar om dit op 'n warm rooster te braai - daar is niks beter as 'n gegrilde stukkie waatlemoen met 'n bietjie sout nie. Dit is regtig lekker.


Luister na die braaikundige Tim Love, gasbeoordelaar by Chopped Grill Masters

Foto deur: David Lang & copy2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

Gedurende hierdie seisoen van Chopped Grill Masters, Dinsdae om 10 | 9c, sluit twee nuwe gaste aan by die paneel gereelde beoordelaars by die kapstok: Tim Love en Amy Mills. Fans van Food Network sal Tim herken uit sy optredes op Iron Chef America. Maar hierdie beroemde sjef en restaurateur is bekend vir 'n Texas -barbecue, en hy bring die kundigheid na Grill Masters, en beoordeel twee van die voorronde van die toernooi. FN Dish het Tim op die stel van die program ingehaal om te praat oor die belangrikheid van 'n warm rooster, hoe hy sy roeping gevind het en wat hy hoop om in die kompetisie te sien.

FN Dish: Kan u praat oor die belangrikheid van hitte wanneer u braai?

TL: Ja, die ding met braai is dat dit so eenvoudig, maar tog baie ingewikkeld is. Maar die fout wat mense die meeste maak, is om nie die rooster warm genoeg te kry om die maksimum geur, die maksimum kans vir 'n kors of 'n vleis te bereik nie. Al hierdie dinge is alles gebaseer op hitte, en die feit is dat die meeste van ons Amerikaners baie ongeduldig is en ons nie lank genoeg wil wag totdat die rooster warm word nie. En met gasroosters kan die vuur warm word, maar die rooster het nog tyd nodig om warm te word - die werklike rooster. En ek dink dus, as u kan begin met die geduld om die rooster heeltemal warm te maak, sal u baie meer sukses behaal.

Wat is van jou gunsteling dinge om te braai, of dit nou braai of net steaks braai?

TL: Ek is mal daaroor om beesvleis te braai wat amper gemaak is vir die rooster. U weet gewoonlik dat ek 'n vetterige buitekant van die vleissnit het, sodat dit baie goed karameliseer vir 'n superryke, knapperige geur. Maar ek hou ook baie van wild, want dit is 'n bietjie moeiliker om te kook, maar dit kook vinniger. . Die geur wat die rooster gee, is ongeëwenaard met enigiets anders. U kan dit nie in 'n pan sit en dit probeer maskeer nie. Die enigste manier waarop u 'n goeie gegrilde geur kan kry, is op die rooster, wat vir my opwindend is.

Wie het u in die eerste plek laat belangstel om te braai? Is daar iets wat u by hulle geleer het wat u tot vandag toe nog doen?

TL: As dit kom by braai, my broers. My broers het die hele tyd gebraai toe ek 'n kind was, en my broers is baie ouer as ek, so toe ek 6 was, was hulle alleen. En ek het na hul woonstelle gegaan en hulle het altyd die heeltyd gebraai. Of by die werk, my broer, hy het vroeër 'n paar motors gehad, en hulle het altyd elke dag gebraai, en dit was vir my baie belangrik om na hom te kyk en te verstaan ​​hoe die vuur werk. En so dink ek ook, as ons kos braai, die vuur self verstaan ​​en die soorte hout wat jy gebruik en watter temperatuur dit skep, verander dit alles eers die manier waarop jy oor die kos dink as dit bo -op gaan. .

Vir die huiskok wat dalk nie die kundige begrip het nie, kan u praat oor braai versus braai? Kan u dit eenvoudig opsom?

TL: Ja, jy weet, in Texas doen ons dit baie, en omdat mense praat oor dinge wat jy op die braai kook, is dit nie regtig die geval nie. Ek bedoel, braai is laag en stadig, en braai is baie warm en brandend. Dit is die algemene reël, maar dit raak ingewikkeld omdat mense uitgenooi word vir 'n braai en hulle braai. Maar waar ek vandaan kom, as u 'braai' sê, is dit beter om langer as 20 minute te kook.

Is daar 'n hack of 'n tegniek wat u kan aanbeveel vir iemand wat tuis wil braai, maar nie 'n roker het nie, sonder die professionele toerusting?

TL: Ja, nou kan u dit op 'n gasbraaier doen. Dit is maklik. . Skakel die een brander aan die een kant en sit dan foelie - iets om dit te beskerm/blokkeer - draai die ander kant aan en reguleer die temperatuur sodra u die deksel toegemaak het, en dan kan u gewoonlik 'n pot sit. bo -op die rooster met deurdringende skyfies, en uiteindelik brand dit en word dit rook. En u kan die temperatuur reguleer en beslis 'n lekker gerookte varkskouer op 'n gasbraaier maak. Dit verg net 'n paar keer om dit te verstaan, maar u kan dit beslis doen. Ek het dit heeltyd gedoen.

Watter soort dinge soek u in hierdie kompetisie by die roosters? Wat hoop of verwag jy om van hulle te sien?

TL: Vir my in die kompetisie wil ek die feit proe dat hulle die kos braai. Dit is vir my die belangrikste ding. As ek nie 'n bietjie kos op die dinge proe nie en 'n ware smaak van die rooster, dink ek regtig dat u in die verkeerde kompetisie is. Alhoewel u 'n wonderlike bord kos kan maak, wat beslis oortuigend is, maar dit is 'n braaikompetisie, wil ek mense sien wat braai. Dit is regtig belangrik vir my.

Wat dink jy is die grootste fout wat enigeen van hulle met 'n gereg kan maak?

TL: So braai, dit is regtig, jy dink aan drie dinge as jy braai: vet, suur en sout. En suur is oor die algemeen byna die belangrikste, want dit is regtig die afwerking en dit verg al die geure van die rooster, al die vette wat gebraai is, en dit laat dit opkikker. En die aftrekking of afwyking van 'n goeie suur sal die plaat regtig laat val en effens plat val. En vir my, om suksesvol te wees in 'n braai -kompetisie, moet jy 'n baie fyn hand met die suur hê. Ek dink dit gaan die rol speel in hoe sekere geregte bymekaar kom.

Watter soort geroosterde gereg wil jy in die nageregrond sien? Iets wat die meeste mense miskien nie sal oorweeg om te braai nie?

TL: Weet jy, ek het omtrent alles moontlik op die rooster gedoen, ek voel. Maar mense braai baie vrugte, wat altyd lekker is. U moet dink aan iets wat die vrugte sal neem en die soetheid daarvan sal verbeter, in plaas daarvan om dit te dompel. Om vrugte te rook, is dus nie so goed nie, maar om dit op 'n warm rooster te braai - daar is niks beter as 'n gegrilde stukkie waatlemoen met sout nie. Dit is regtig lekker.


Luister na die braaikundige Tim Love, gasbeoordelaar by Chopped Grill Masters

Foto deur: David Lang & copy2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

Gedurende hierdie seisoen van Chopped Grill Masters, Dinsdae om 10 | 9c, sluit twee nuwe gaste aan by die paneel gereelde beoordelaars by die kapstok: Tim Love en Amy Mills. Fans van Food Network sal Tim herken uit sy optredes op Iron Chef America. Maar hierdie beroemde sjef en restaurateur is bekend vir 'n Texas -barbecue, en hy bring die kundigheid na Grill Masters, en beoordeel twee van die voorronde van die toernooi. FN Dish het Tim op die stel van die program ingehaal om te praat oor die belangrikheid van 'n warm rooster, hoe hy sy roeping gevind het en wat hy hoop om in die kompetisie te sien.

FN Dish: Kan u praat oor die belangrikheid van hitte wanneer u braai?

TL: Ja, die ding met braai is dat dit so eenvoudig, maar tog baie ingewikkeld is. Maar die fout wat mense die meeste maak, is om nie die rooster warm genoeg te kry om die maksimum geur, die maksimum kans vir 'n kors of 'n vleis te bereik nie. Al hierdie dinge is alles gebaseer op hitte, en die feit is dat die meeste van ons Amerikaners baie ongeduldig is en ons nie lank genoeg wil wag totdat die rooster warm word nie. En met gasroosters kan die vuur warm word, maar die rooster het nog tyd nodig om warm te word - die werklike rooster. En daarom dink ek dat as u kan begin met die geduld om die rooster heeltemal warm te maak, baie sukses sal behaal.

Wat is van jou gunsteling dinge om te braai, of dit nou braai of net steaks braai?

TL: Ek is mal daaroor om beesvleis te braai wat amper gemaak is vir die rooster. U weet gewoonlik [ek hou] van 'n vet voorkoms op die vleissnit, sodat dit baie goed karameliseer vir 'n superryke, knapperige geur. Maar ek hou ook baie van wild, want dit is 'n bietjie moeiliker om te kook, maar dit kook vinniger. . Die geur wat die rooster gee, is ongeëwenaard met enigiets anders. U kan dit nie in 'n pan sit en dit probeer maskeer nie. Die enigste manier waarop u 'n goeie gegrilde geur kan kry, is op die rooster, wat vir my opwindend is.

Wie het u in die eerste plek laat belangstel om te braai? Is daar iets wat u by hulle geleer het wat u tot vandag toe nog doen?

TL: As dit kom by braai, my broers. My broers het die hele tyd gebraai toe ek 'n kind was, en my broers is baie ouer as ek, so toe ek 6 was, was hulle alleen. En ek het na hul woonstelle gegaan, en hulle het altyd gebraai. Of by die werk, my broer, hy het vroeër 'n paar motors gehad, en hulle het altyd elke dag gebraai, en dit was vir my baie belangrik om na hom te kyk en te verstaan ​​hoe die vuur werk. En so dink ek ook met die braai van voedsel, die vuur en die soorte hout wat jy gebruik en die temperatuur wat dit skep, verstaan, en die begrip daarvan verander eers werklik die manier waarop jy oor die kos dink as dit bo -op gaan. .

Vir die huiskok wat dalk nie die kundige begrip het nie, kan u praat oor braai versus braai? Kan u dit eenvoudig opsom?

TL: Ja, jy weet, in Texas doen ons dit baie, en omdat mense praat oor dinge wat jy op die braai kook, is dit nie regtig die geval nie. Ek bedoel, braai is laag en stadig, en braai is baie warm en brandend. Dit is die algemene reël, maar dit raak ingewikkeld omdat mense uitgenooi word vir 'n braai en hulle braai. Maar waar ek vandaan kom, as u 'braai' sê, is dit beter om langer as 20 minute te kook.

Is daar 'n hack of 'n tegniek wat u kan aanbeveel vir iemand wat tuis wil braai, maar nie 'n roker het nie, sonder die professionele toerusting?

TL: Ja, nou kan u dit op 'n gasbraaier doen. Dit is maklik. . Skakel die een brander aan die een kant en sit dan foelie - iets om dit te beskerm/blokkeer - draai die ander kant aan en reguleer die temperatuur sodra u die deksel toegemaak het, en dan kan u gewoonlik 'n pot sit. bo -op die rooster met skyfies, en uiteindelik sal dit brand en in rook verander. En u kan die temperatuur reguleer en beslis 'n lekker gerookte varkskouer op 'n gasbraaier maak. Dit verg net 'n paar keer om dit te verstaan, maar u kan dit beslis doen. Ek het dit heeltyd gedoen.

Watter soort dinge soek u in hierdie kompetisie by die roosters? Wat hoop of verwag jy om van hulle te sien?

TL: Vir my in die kompetisie wil ek die feit proe dat hulle die kos braai. Dit is vir my die belangrikste ding. As ek nie 'n bietjie kos op die dinge proe nie en 'n ware smaak van die rooster, dink ek regtig dat u in die verkeerde kompetisie is. Alhoewel u 'n wonderlike bord kos kan maak, wat beslis oortuigend is, maar dit is 'n braaikompetisie, wil ek mense sien wat braai. Dit is regtig belangrik vir my.

Wat dink jy is die grootste fout wat enigeen van hulle met 'n gereg kan maak?

TL: So braai, dit is regtig, jy dink aan drie dinge as jy braai: vet, suur en sout. En suur is oor die algemeen byna die belangrikste, want dit is regtig die afwerking en dit verg al die geure van die rooster, al die vette wat gebraai is, en dit laat dit opkikker. En die aftrekking of afwyking van 'n goeie suur sal die plaat regtig laat val en effens plat val. En vir my, om suksesvol te wees in 'n braai -kompetisie, moet jy 'n baie fyn hand met die suur hê. Ek dink dit gaan die rol speel in hoe sekere geregte bymekaar kom.

Watter soort geroosterde gereg wil jy in die nageregrond sien? Iets wat die meeste mense miskien nie sal oorweeg om te braai nie?

TL: Weet u, ek het omtrent alles moontlik op die rooster gedoen, ek voel. Maar mense braai baie vrugte, wat altyd lekker is. U moet aan iets dink wat die vrugte sal neem en die soetheid daarvan sal verbeter, in plaas daarvan om dit te dompel. Om vrugte te rook, is dus nie so goed nie, maar om dit op 'n warm rooster te braai - daar is niks beter as 'n gegrilde stukkie waatlemoen met 'n bietjie sout nie. Dit is regtig lekker.


Luister na die braaikundige Tim Love, gasbeoordelaar by Chopped Grill Masters

Foto deur: David Lang & copy2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

Gedurende hierdie seisoen van Chopped Grill Masters, Dinsdae om 10 | 9c, sluit twee nuwe gaste aan by die paneel gereelde beoordelaars by die kapstok: Tim Love en Amy Mills. Fans van Food Network sal Tim herken uit sy optredes op Iron Chef America. Maar hierdie beroemde sjef en restaurateur is bekend vir 'n Texas -barbecue, en hy bring die kundigheid na Grill Masters, en beoordeel twee van die voorronde van die toernooi. FN Dish het Tim op die stel van die program ingehaal om te praat oor die belangrikheid van 'n warm rooster, hoe hy sy roeping gevind het en wat hy hoop om in die kompetisie te sien.

FN Dish: Kan u praat oor die belangrikheid van hitte wanneer u braai?

TL: Ja, die ding met braai is dat dit so eenvoudig, maar tog baie ingewikkeld is. Maar die fout wat mense die meeste maak, is om nie die rooster warm genoeg te kry om die maksimum geur, die maksimum kans vir 'n kors of 'n vleis te bereik nie. Al hierdie dinge is alles gebaseer op hitte, en die feit is dat die meeste van ons Amerikaners baie ongeduldig is en ons nie lank genoeg wil wag totdat die rooster warm word nie. En met gasroosters kan die vuur warm word, maar die rooster het nog tyd nodig om warm te word - die werklike rooster. En ek dink dus, as u kan begin met die geduld om die rooster heeltemal warm te maak, sal u baie meer sukses behaal.

Wat is van jou gunsteling dinge om te braai, of dit nou braai of net steaks braai?

TL: Ek is mal daaroor om beesvleis te braai wat amper gemaak is vir die rooster. U weet gewoonlik dat ek 'n vetterige buitekant van die vleissnit het, sodat dit baie goed karameliseer vir 'n superryke, knapperige geur. Maar ek hou ook baie van wild, want dit is 'n bietjie moeiliker om te kook, maar dit kook vinniger. . Die geur wat die rooster gee, is ongeëwenaard met enigiets anders. U kan dit nie in 'n pan sit en dit probeer maskeer nie. Die enigste manier waarop u 'n goeie gegrilde geur kan kry, is op die rooster, wat vir my opwindend is.

Wie het u in die eerste plek laat belangstel om te braai? Is daar iets wat u by hulle geleer het wat u tot vandag toe nog doen?

TL: As dit kom by braai, my broers. My broers het die hele tyd gebraai toe ek 'n kind was, en my broers is baie ouer as ek, so toe ek 6 was, was hulle alleen. En ek het na hul woonstelle gegaan en hulle het altyd die heeltyd gebraai. Of by die werk, my broer, hy het vroeër 'n paar karre gehad, en hulle het altyd elke dag gebraai, en dit was vir my baie belangrik om na hom te kyk en te verstaan ​​hoe die vuur werk. En so dink ek ook met die braai van voedsel, die vuur en die soorte hout wat jy gebruik en die temperatuur wat dit skep, verstaan, en die begrip daarvan verander eers werklik die manier waarop jy oor die kos dink as dit bo -op gaan. .

Vir die huiskok wat dalk nie die kundige begrip het nie, kan u praat oor braai versus braai? Kan u dit eenvoudig opsom?

TL: Ja, jy weet, in Texas doen ons dit baie, en omdat mense praat, weet jy, om dinge op die braai te kook, wat nie regtig die geval is nie. Ek bedoel, braai is laag en stadig, en braai is baie warm en brandend. Dit is die algemene reël, maar dit raak ingewikkeld omdat mense uitgenooi word vir 'n braai en hulle braai. Maar waar ek vandaan kom, as u 'braai' sê, is dit beter om langer as 20 minute te kook.

Is daar 'n hack of 'n tegniek wat u kan aanbeveel vir iemand wat tuis wil braai, maar nie 'n roker het nie, sonder die professionele toerusting?

TL: Ja, nou kan u dit op 'n gasbraaier doen. Dit is maklik. . Skakel die een brander aan die een kant en sit dan foelie - iets om dit te beskerm/blokkeer - draai die ander kant aan en reguleer die temperatuur sodra u die deksel toegemaak het, en dan kan u gewoonlik 'n pot sit. bo -op die rooster met skyfies, en uiteindelik sal dit brand en in rook verander. En u kan die temperatuur reguleer en beslis 'n lekker gerookte varkskouer op 'n gasbraaier maak. Dit verg net 'n paar keer oefening om dit te verstaan, maar u kan dit beslis doen. Ek het dit heeltyd gedoen.

Watter soort dinge soek u in hierdie kompetisie by die roosters? Wat hoop of verwag jy om van hulle te sien?

TL: So vir my in die kompetisie wil ek die feit proe dat hulle die kos braai. Dit is vir my die belangrikste ding. As ek nie 'n bietjie kos op die dinge proe nie en 'n ware smaak van die rooster, dink ek regtig dat u in die verkeerde kompetisie is. Alhoewel u 'n wonderlike bord kos kan maak, wat beslis oortuigend is, maar dit is 'n braaikompetisie, wil ek mense sien wat braai. Dit is regtig belangrik vir my.

Wat dink jy is die grootste fout wat enigeen van hulle met 'n gereg kan maak?

TL: So braai, dit is regtig, jy dink aan drie dinge as jy braai: vet, suur en sout. En suur is oor die algemeen byna die belangrikste, want dit is regtig die afwerking, en dit verg al die geure van die rooster, al die vette wat gebraai is, en dit kan opkikker. En die aftrekking of afwyking van 'n goeie suur sal die plaat regtig laat val en effens plat val. En vir my, om suksesvol te wees in 'n braai -kompetisie, moet jy 'n baie fyn hand met die suur hê. Ek dink dit gaan die rol speel in hoe sekere geregte bymekaar kom.

Watter soort geroosterde gereg sou jy in die nageregronde wou sien? Iets wat die meeste mense miskien nie sal oorweeg om te braai nie?

TL: Weet jy, ek het omtrent alles moontlik op die rooster gedoen, ek voel. Maar mense braai baie vrugte, wat altyd lekker is. U moet dink aan iets wat die vrugte sal neem en die soetheid daarvan sal verbeter, in plaas daarvan om dit te dompel. Om vrugte te rook, is dus nie so goed nie, maar om dit op 'n warm rooster te braai - daar is niks beter as 'n gegrilde stukkie waatlemoen met 'n bietjie sout nie. Dit is regtig lekker.


Luister na die braaikundige Tim Love, gasbeoordelaar by Chopped Grill Masters

Foto deur: David Lang & copy2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

Gedurende hierdie seisoen van Chopped Grill Masters, Dinsdae om 10 | 9c, sluit twee nuwe gaste aan by die paneel gereelde beoordelaars by die kapstok: Tim Love en Amy Mills. Fans van Food Network sal Tim herken uit sy optredes op Iron Chef America. Maar hierdie beroemde sjef en restaurateur is bekend vir 'n Texas -barbecue, en hy bring die kundigheid na Grill Masters, en beoordeel twee van die voorronde van die toernooi. FN Dish het Tim op die stel van die program ingehaal om te praat oor die belangrikheid van 'n warm rooster, hoe hy sy roeping gevind het en wat hy hoop om in die kompetisie te sien.

FN Dish: Kan u praat oor die belangrikheid van hitte wanneer u braai?

TL: Ja, die ding met braai is dat dit so eenvoudig, maar tog baie ingewikkeld is. Maar die fout wat mense die meeste maak, is om nie die rooster warm genoeg te kry om die maksimum geur, die maksimum kans vir 'n kors of 'n vleis te bereik nie. Al hierdie dinge is alles gebaseer op hitte, en die feit is dat die meeste van ons Amerikaners baie ongeduldig is en ons nie lank genoeg wil wag totdat die rooster warm word nie. En met gasroosters kan die vuur warm word, maar die rooster het nog tyd nodig om warm te word - die werklike rooster. En ek dink dus, as u kan begin met die geduld om die rooster heeltemal warm te maak, sal u baie meer sukses behaal.

Wat is van jou gunsteling dinge om te braai, of dit nou braai of net steaks braai?

TL: Ek is mal daaroor om beesvleis te braai wat amper gemaak is vir die rooster. U weet gewoonlik dat ek 'n vetterige buitekant van die vleissnit het, sodat dit baie goed karameliseer vir 'n superryke, knapperige geur. Maar ek hou ook baie van wild, want dit is 'n bietjie moeiliker om te kook, maar dit kook vinniger. . Die geur wat die rooster gee, is ongeëwenaard met enigiets anders. U kan dit nie in 'n pan sit en dit probeer maskeer nie. Die enigste manier waarop u 'n goeie gegrilde geur kan kry, is op die rooster, wat vir my opwindend is.

Wie het u in die eerste plek laat belangstel om te braai? Is daar iets wat u by hulle geleer het wat u tot vandag toe nog doen?

TL: As dit kom by braai, my broers. My broers het die hele tyd gebraai toe ek 'n kind was, en my broers is baie ouer as ek, so toe ek 6 was, was hulle alleen. En ek het na hul woonstelle gegaan en hulle het altyd die heeltyd gebraai. Of by die werk, my broer, hy het vroeër 'n paar motors gehad, en hulle het altyd elke dag gebraai, en dit was vir my baie belangrik om na hom te kyk en te verstaan ​​hoe die vuur werk. En so dink ek ook, as ons kos braai, die vuur self verstaan ​​en die soorte hout wat jy gebruik en watter temperatuur dit skep, verander dit alles eers die manier waarop jy oor die kos dink as dit bo -op gaan. .

Vir die huiskok wat dalk nie die kundige begrip het nie, kan u praat oor braai versus braai? Kan u dit eenvoudig opsom?

TL: Ja, jy weet, in Texas doen ons dit baie, en omdat mense praat oor dinge wat jy op die braai kook, is dit nie regtig die geval nie. Ek bedoel, braai is laag en stadig, en braai is baie warm en brandend. Dit is die algemene reël, maar dit raak ingewikkeld omdat mense uitgenooi word vir 'n braai en hulle braai. Maar waar ek vandaan kom, as u 'braai' sê, is dit beter om langer as 20 minute te kook.

Is daar 'n hack of 'n tegniek wat u kan aanbeveel vir iemand wat tuis wil braai, maar nie 'n roker het nie, sonder die professionele toerusting?

TL: Ja, nou kan u dit op 'n gasbraaier doen. Dit is maklik. . Skakel die een brander aan die een kant en sit dan foelie - iets om dit te beskerm/blokkeer - draai die ander kant aan en reguleer die temperatuur sodra u die deksel toegemaak het, en dan kan u gewoonlik 'n pot sit. bo -op die rooster met deurdringende skyfies, en uiteindelik brand dit en word dit rook. En u kan die temperatuur reguleer en beslis 'n lekker gerookte varkskouer op 'n gasbraaier maak. Dit verg net 'n paar keer om dit te verstaan, maar u kan dit beslis doen. Ek het dit heeltyd gedoen.

Watter soort dinge soek u in hierdie kompetisie by die roosters? Wat hoop of verwag jy om van hulle te sien?

TL: So vir my in die kompetisie wil ek die feit proe dat hulle die kos braai. Dit is vir my die belangrikste ding. As ek nie 'n bietjie kos op die dinge proe nie en 'n ware smaak van die rooster, dink ek regtig dat u in die verkeerde kompetisie is. Alhoewel u 'n wonderlike bord kos kan maak, wat beslis oortuigend is, maar dit is 'n braaikompetisie, wil ek mense sien wat braai. Dit is regtig belangrik vir my.

Wat dink jy is die grootste fout wat enigeen van hulle met 'n gereg kan maak?

TL: So braai, dit is regtig, jy dink aan drie dinge as jy braai: vet, suur en sout. En suur is oor die algemeen byna die belangrikste, want dit is regtig die afwerking, en dit verg al die geure van die rooster, al die vette wat gebraai is, en dit kan opkikker. And so the subtraction or nonaddition of a good acid, really is going to make the plate fall off and kind of fall flat. And to me, in order to be successful in a grilling competition, you need to have a really delicate hand with the acid. I think that’s going to play the whole part in how certain dishes come together.

What kind of grilled dish would you like to see in the dessert round? Something that maybe most people wouldn’t consider grilling?

TL: You know, I’ve pretty much done everything possible on the grill, I feel like. But people grill a lot of fruits, which is always nice. You've got to think of something that’s going to take the fruit and enhance the sweetness of it as opposed to dumbing it down. So smoking fruits doesn’t do so well, but certainly grilling them on a hot grill — there’s nothing better than a grilled piece of watermelon with some salt. It’s really nice.


Hear from Grilling Expert Tim Love, Guest Judge on Chopped Grill Masters

Photo by: David Lang ©2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

During this season of Chopped Grill Masters, Tuesdays at 10|9c, two new guests join the panel of regular judges at the chopping block: Tim Love and Amy Mills. Food Network fans will recognize Tim from his appearances on Iron Chef America. But this famed chef and restaurateur is known for Texas barbecue, and he's bringing that expertise to Grill Masters, judging two of the tournament's preliminary rounds. FN Dish caught up with Tim on the set of the show to talk about the importance of a hot grill, how he found his calling and what he hopes to see in the competition.

FN Dish: Can you talk about the importance of heat when grilling?

TL: Yeah, the thing about grilling is that it’s so simple, yet very complicated. But the mistake that people make the most is not getting the grill hot enough in order to achieve the maximum flavor, the maximum opportunity for a crust or a sear. All of those things are all based on heat, and generally the fact is that most of us Americans are very impatient and we don't want to wait long enough for the grill to get hot. And with gas grills, the fire can get hot, but the grill still needs time to get hot — the actual grill. And so I think if you can start by actually having the patience to let the grill get totally hot, [you'll] have a lot more success.

What are some of your favorite things to grill, whether it’s barbecuing or just grilling steaks?

TL: I love grilling beef it's almost kind of made for the grill. You know, generally [I like] a fatty exterior on the cut of meat so that it caramelizes really well [for] a super-rich, crusty flavor. But I also like to grill a lot of wild game because it’s a little bit more difficult to cook, but it cooks quicker. . The flavor that the grill imparts is unmatched to anything else. You can’t put it in a pan and try to mask it. The only way you can get a good grilled flavor is on the grill, which is exciting to me.

Who got you interested in grilling in the first place? Is there something you learned from them that you still do to this day?

TL: When it comes to grilling, my brothers. My brothers grilled all the time when I was a kid, and my brothers are much older than I am, so by the time I was 6, they were out on their own. And I’d go to their apartments and they’d always grill out all the time. Or at work, my brother, he used to have a couple car lots and they’d always grill every day, and so like watching him and understanding how the fire works and stuff like that was really important to me. And so I think also with grilling food, understanding the fire itself and the types of wood that you use and what kind of temperature it creates, understanding all of that first really changes the way you think about the food when it goes on top of it.

For the home cook who may not have that expert understanding, can you talk about grilling versus barbecuing? Can you sum that up in a simple way?

TL: Yeah, you know, in Texas we kind of do this a lot and because people talk about, you know, cooking things on the barbecue, which that’s not really the case. I mean, barbecue is low and slow, and grilling is very high heat and searing. That’s the general rule, but it gets convoluted because people get invited over for a barbecue and they grill out. But where I come from, if you say "barbecue," it damn well better cook longer than 20 minutes.

For someone who'd like to barbecue at home but doesn’t have a smoker, is there a hack or a technique that you could recommend for getting that flavor without the professional equipment?

TL: Yeah, now you can do it on a gas grill. It's easy. . Turn off one burner on one side and then put foil — something to shield/block it — turn the other side on, and regulate the temperature once you shut the lid and then generally you can put a pot . on top of the grill with soaking chips, and eventually it will burn and turn into smoke. And you can regulate the temperature and certainly make good smoked pork shoulder on a gas grill. It just takes a couple times of practice to understand it, but you certainly can do it. I’ve done it all the time.

In this competition, what sort of things are you looking for from the grillers? What do you hope or expect to see from them?

TL: So for me in the competition, I want to taste the fact that they are grilling the food. That’s the most-important thing to me. If I don’t taste some food char on things and some real depth of flavor from the grill, I think really you’re in the wrong competition. Even though you can make a great plate of food, which is certainly compelling, but it is a grilling competition, so I want to see people who are grilling. That’s really important to me.

What do you think is the biggest mistake that any of them could make with a dish?

TL: So grilling, it’s really, you think of three things when you’re grilling: fat, acid and salt. And acid, generally, being almost the most-important one because it’s really the finisher and it takes all these, you know, flavors of the grill, all the fats that have been grilling, and it allows it to brighten up. And so the subtraction or nonaddition of a good acid, really is going to make the plate fall off and kind of fall flat. And to me, in order to be successful in a grilling competition, you need to have a really delicate hand with the acid. I think that’s going to play the whole part in how certain dishes come together.

What kind of grilled dish would you like to see in the dessert round? Something that maybe most people wouldn’t consider grilling?

TL: You know, I’ve pretty much done everything possible on the grill, I feel like. But people grill a lot of fruits, which is always nice. You've got to think of something that’s going to take the fruit and enhance the sweetness of it as opposed to dumbing it down. So smoking fruits doesn’t do so well, but certainly grilling them on a hot grill — there’s nothing better than a grilled piece of watermelon with some salt. It’s really nice.


Hear from Grilling Expert Tim Love, Guest Judge on Chopped Grill Masters

Photo by: David Lang ©2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

During this season of Chopped Grill Masters, Tuesdays at 10|9c, two new guests join the panel of regular judges at the chopping block: Tim Love and Amy Mills. Food Network fans will recognize Tim from his appearances on Iron Chef America. But this famed chef and restaurateur is known for Texas barbecue, and he's bringing that expertise to Grill Masters, judging two of the tournament's preliminary rounds. FN Dish caught up with Tim on the set of the show to talk about the importance of a hot grill, how he found his calling and what he hopes to see in the competition.

FN Dish: Can you talk about the importance of heat when grilling?

TL: Yeah, the thing about grilling is that it’s so simple, yet very complicated. But the mistake that people make the most is not getting the grill hot enough in order to achieve the maximum flavor, the maximum opportunity for a crust or a sear. All of those things are all based on heat, and generally the fact is that most of us Americans are very impatient and we don't want to wait long enough for the grill to get hot. And with gas grills, the fire can get hot, but the grill still needs time to get hot — the actual grill. And so I think if you can start by actually having the patience to let the grill get totally hot, [you'll] have a lot more success.

What are some of your favorite things to grill, whether it’s barbecuing or just grilling steaks?

TL: I love grilling beef it's almost kind of made for the grill. You know, generally [I like] a fatty exterior on the cut of meat so that it caramelizes really well [for] a super-rich, crusty flavor. But I also like to grill a lot of wild game because it’s a little bit more difficult to cook, but it cooks quicker. . The flavor that the grill imparts is unmatched to anything else. You can’t put it in a pan and try to mask it. The only way you can get a good grilled flavor is on the grill, which is exciting to me.

Who got you interested in grilling in the first place? Is there something you learned from them that you still do to this day?

TL: When it comes to grilling, my brothers. My brothers grilled all the time when I was a kid, and my brothers are much older than I am, so by the time I was 6, they were out on their own. And I’d go to their apartments and they’d always grill out all the time. Or at work, my brother, he used to have a couple car lots and they’d always grill every day, and so like watching him and understanding how the fire works and stuff like that was really important to me. And so I think also with grilling food, understanding the fire itself and the types of wood that you use and what kind of temperature it creates, understanding all of that first really changes the way you think about the food when it goes on top of it.

For the home cook who may not have that expert understanding, can you talk about grilling versus barbecuing? Can you sum that up in a simple way?

TL: Yeah, you know, in Texas we kind of do this a lot and because people talk about, you know, cooking things on the barbecue, which that’s not really the case. I mean, barbecue is low and slow, and grilling is very high heat and searing. That’s the general rule, but it gets convoluted because people get invited over for a barbecue and they grill out. But where I come from, if you say "barbecue," it damn well better cook longer than 20 minutes.

For someone who'd like to barbecue at home but doesn’t have a smoker, is there a hack or a technique that you could recommend for getting that flavor without the professional equipment?

TL: Yeah, now you can do it on a gas grill. It's easy. . Turn off one burner on one side and then put foil — something to shield/block it — turn the other side on, and regulate the temperature once you shut the lid and then generally you can put a pot . on top of the grill with soaking chips, and eventually it will burn and turn into smoke. And you can regulate the temperature and certainly make good smoked pork shoulder on a gas grill. It just takes a couple times of practice to understand it, but you certainly can do it. I’ve done it all the time.

In this competition, what sort of things are you looking for from the grillers? What do you hope or expect to see from them?

TL: So for me in the competition, I want to taste the fact that they are grilling the food. That’s the most-important thing to me. If I don’t taste some food char on things and some real depth of flavor from the grill, I think really you’re in the wrong competition. Even though you can make a great plate of food, which is certainly compelling, but it is a grilling competition, so I want to see people who are grilling. That’s really important to me.

What do you think is the biggest mistake that any of them could make with a dish?

TL: So grilling, it’s really, you think of three things when you’re grilling: fat, acid and salt. And acid, generally, being almost the most-important one because it’s really the finisher and it takes all these, you know, flavors of the grill, all the fats that have been grilling, and it allows it to brighten up. And so the subtraction or nonaddition of a good acid, really is going to make the plate fall off and kind of fall flat. And to me, in order to be successful in a grilling competition, you need to have a really delicate hand with the acid. I think that’s going to play the whole part in how certain dishes come together.

What kind of grilled dish would you like to see in the dessert round? Something that maybe most people wouldn’t consider grilling?

TL: You know, I’ve pretty much done everything possible on the grill, I feel like. But people grill a lot of fruits, which is always nice. You've got to think of something that’s going to take the fruit and enhance the sweetness of it as opposed to dumbing it down. So smoking fruits doesn’t do so well, but certainly grilling them on a hot grill — there’s nothing better than a grilled piece of watermelon with some salt. It’s really nice.


Hear from Grilling Expert Tim Love, Guest Judge on Chopped Grill Masters

Photo by: David Lang ©2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

During this season of Chopped Grill Masters, Tuesdays at 10|9c, two new guests join the panel of regular judges at the chopping block: Tim Love and Amy Mills. Food Network fans will recognize Tim from his appearances on Iron Chef America. But this famed chef and restaurateur is known for Texas barbecue, and he's bringing that expertise to Grill Masters, judging two of the tournament's preliminary rounds. FN Dish caught up with Tim on the set of the show to talk about the importance of a hot grill, how he found his calling and what he hopes to see in the competition.

FN Dish: Can you talk about the importance of heat when grilling?

TL: Yeah, the thing about grilling is that it’s so simple, yet very complicated. But the mistake that people make the most is not getting the grill hot enough in order to achieve the maximum flavor, the maximum opportunity for a crust or a sear. All of those things are all based on heat, and generally the fact is that most of us Americans are very impatient and we don't want to wait long enough for the grill to get hot. And with gas grills, the fire can get hot, but the grill still needs time to get hot — the actual grill. And so I think if you can start by actually having the patience to let the grill get totally hot, [you'll] have a lot more success.

What are some of your favorite things to grill, whether it’s barbecuing or just grilling steaks?

TL: I love grilling beef it's almost kind of made for the grill. You know, generally [I like] a fatty exterior on the cut of meat so that it caramelizes really well [for] a super-rich, crusty flavor. But I also like to grill a lot of wild game because it’s a little bit more difficult to cook, but it cooks quicker. . The flavor that the grill imparts is unmatched to anything else. You can’t put it in a pan and try to mask it. The only way you can get a good grilled flavor is on the grill, which is exciting to me.

Who got you interested in grilling in the first place? Is there something you learned from them that you still do to this day?

TL: When it comes to grilling, my brothers. My brothers grilled all the time when I was a kid, and my brothers are much older than I am, so by the time I was 6, they were out on their own. And I’d go to their apartments and they’d always grill out all the time. Or at work, my brother, he used to have a couple car lots and they’d always grill every day, and so like watching him and understanding how the fire works and stuff like that was really important to me. And so I think also with grilling food, understanding the fire itself and the types of wood that you use and what kind of temperature it creates, understanding all of that first really changes the way you think about the food when it goes on top of it.

For the home cook who may not have that expert understanding, can you talk about grilling versus barbecuing? Can you sum that up in a simple way?

TL: Yeah, you know, in Texas we kind of do this a lot and because people talk about, you know, cooking things on the barbecue, which that’s not really the case. I mean, barbecue is low and slow, and grilling is very high heat and searing. That’s the general rule, but it gets convoluted because people get invited over for a barbecue and they grill out. But where I come from, if you say "barbecue," it damn well better cook longer than 20 minutes.

For someone who'd like to barbecue at home but doesn’t have a smoker, is there a hack or a technique that you could recommend for getting that flavor without the professional equipment?

TL: Yeah, now you can do it on a gas grill. It's easy. . Turn off one burner on one side and then put foil — something to shield/block it — turn the other side on, and regulate the temperature once you shut the lid and then generally you can put a pot . on top of the grill with soaking chips, and eventually it will burn and turn into smoke. And you can regulate the temperature and certainly make good smoked pork shoulder on a gas grill. It just takes a couple times of practice to understand it, but you certainly can do it. I’ve done it all the time.

In this competition, what sort of things are you looking for from the grillers? What do you hope or expect to see from them?

TL: So for me in the competition, I want to taste the fact that they are grilling the food. That’s the most-important thing to me. If I don’t taste some food char on things and some real depth of flavor from the grill, I think really you’re in the wrong competition. Even though you can make a great plate of food, which is certainly compelling, but it is a grilling competition, so I want to see people who are grilling. That’s really important to me.

What do you think is the biggest mistake that any of them could make with a dish?

TL: So grilling, it’s really, you think of three things when you’re grilling: fat, acid and salt. And acid, generally, being almost the most-important one because it’s really the finisher and it takes all these, you know, flavors of the grill, all the fats that have been grilling, and it allows it to brighten up. And so the subtraction or nonaddition of a good acid, really is going to make the plate fall off and kind of fall flat. And to me, in order to be successful in a grilling competition, you need to have a really delicate hand with the acid. I think that’s going to play the whole part in how certain dishes come together.

What kind of grilled dish would you like to see in the dessert round? Something that maybe most people wouldn’t consider grilling?

TL: You know, I’ve pretty much done everything possible on the grill, I feel like. But people grill a lot of fruits, which is always nice. You've got to think of something that’s going to take the fruit and enhance the sweetness of it as opposed to dumbing it down. So smoking fruits doesn’t do so well, but certainly grilling them on a hot grill — there’s nothing better than a grilled piece of watermelon with some salt. It’s really nice.


Hear from Grilling Expert Tim Love, Guest Judge on Chopped Grill Masters

Photo by: David Lang ©2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

During this season of Chopped Grill Masters, Tuesdays at 10|9c, two new guests join the panel of regular judges at the chopping block: Tim Love and Amy Mills. Food Network fans will recognize Tim from his appearances on Iron Chef America. But this famed chef and restaurateur is known for Texas barbecue, and he's bringing that expertise to Grill Masters, judging two of the tournament's preliminary rounds. FN Dish caught up with Tim on the set of the show to talk about the importance of a hot grill, how he found his calling and what he hopes to see in the competition.

FN Dish: Can you talk about the importance of heat when grilling?

TL: Yeah, the thing about grilling is that it’s so simple, yet very complicated. But the mistake that people make the most is not getting the grill hot enough in order to achieve the maximum flavor, the maximum opportunity for a crust or a sear. All of those things are all based on heat, and generally the fact is that most of us Americans are very impatient and we don't want to wait long enough for the grill to get hot. And with gas grills, the fire can get hot, but the grill still needs time to get hot — the actual grill. And so I think if you can start by actually having the patience to let the grill get totally hot, [you'll] have a lot more success.

What are some of your favorite things to grill, whether it’s barbecuing or just grilling steaks?

TL: I love grilling beef it's almost kind of made for the grill. You know, generally [I like] a fatty exterior on the cut of meat so that it caramelizes really well [for] a super-rich, crusty flavor. But I also like to grill a lot of wild game because it’s a little bit more difficult to cook, but it cooks quicker. . The flavor that the grill imparts is unmatched to anything else. You can’t put it in a pan and try to mask it. The only way you can get a good grilled flavor is on the grill, which is exciting to me.

Who got you interested in grilling in the first place? Is there something you learned from them that you still do to this day?

TL: When it comes to grilling, my brothers. My brothers grilled all the time when I was a kid, and my brothers are much older than I am, so by the time I was 6, they were out on their own. And I’d go to their apartments and they’d always grill out all the time. Or at work, my brother, he used to have a couple car lots and they’d always grill every day, and so like watching him and understanding how the fire works and stuff like that was really important to me. And so I think also with grilling food, understanding the fire itself and the types of wood that you use and what kind of temperature it creates, understanding all of that first really changes the way you think about the food when it goes on top of it.

For the home cook who may not have that expert understanding, can you talk about grilling versus barbecuing? Can you sum that up in a simple way?

TL: Yeah, you know, in Texas we kind of do this a lot and because people talk about, you know, cooking things on the barbecue, which that’s not really the case. I mean, barbecue is low and slow, and grilling is very high heat and searing. That’s the general rule, but it gets convoluted because people get invited over for a barbecue and they grill out. But where I come from, if you say "barbecue," it damn well better cook longer than 20 minutes.

For someone who'd like to barbecue at home but doesn’t have a smoker, is there a hack or a technique that you could recommend for getting that flavor without the professional equipment?

TL: Yeah, now you can do it on a gas grill. It's easy. . Turn off one burner on one side and then put foil — something to shield/block it — turn the other side on, and regulate the temperature once you shut the lid and then generally you can put a pot . on top of the grill with soaking chips, and eventually it will burn and turn into smoke. And you can regulate the temperature and certainly make good smoked pork shoulder on a gas grill. It just takes a couple times of practice to understand it, but you certainly can do it. I’ve done it all the time.

In this competition, what sort of things are you looking for from the grillers? What do you hope or expect to see from them?

TL: So for me in the competition, I want to taste the fact that they are grilling the food. That’s the most-important thing to me. If I don’t taste some food char on things and some real depth of flavor from the grill, I think really you’re in the wrong competition. Even though you can make a great plate of food, which is certainly compelling, but it is a grilling competition, so I want to see people who are grilling. That’s really important to me.

What do you think is the biggest mistake that any of them could make with a dish?

TL: So grilling, it’s really, you think of three things when you’re grilling: fat, acid and salt. And acid, generally, being almost the most-important one because it’s really the finisher and it takes all these, you know, flavors of the grill, all the fats that have been grilling, and it allows it to brighten up. And so the subtraction or nonaddition of a good acid, really is going to make the plate fall off and kind of fall flat. And to me, in order to be successful in a grilling competition, you need to have a really delicate hand with the acid. I think that’s going to play the whole part in how certain dishes come together.

What kind of grilled dish would you like to see in the dessert round? Something that maybe most people wouldn’t consider grilling?

TL: You know, I’ve pretty much done everything possible on the grill, I feel like. But people grill a lot of fruits, which is always nice. You've got to think of something that’s going to take the fruit and enhance the sweetness of it as opposed to dumbing it down. So smoking fruits doesn’t do so well, but certainly grilling them on a hot grill — there’s nothing better than a grilled piece of watermelon with some salt. It’s really nice.


Hear from Grilling Expert Tim Love, Guest Judge on Chopped Grill Masters

Photo by: David Lang ©2015, Television Food Network, G.P. Alle regte voorbehou.

David Lang, 2015, Television Food Network, G.P. Alle regte voorbehou.

During this season of Chopped Grill Masters, Tuesdays at 10|9c, two new guests join the panel of regular judges at the chopping block: Tim Love and Amy Mills. Food Network fans will recognize Tim from his appearances on Iron Chef America. But this famed chef and restaurateur is known for Texas barbecue, and he's bringing that expertise to Grill Masters, judging two of the tournament's preliminary rounds. FN Dish caught up with Tim on the set of the show to talk about the importance of a hot grill, how he found his calling and what he hopes to see in the competition.

FN Dish: Can you talk about the importance of heat when grilling?

TL: Yeah, the thing about grilling is that it’s so simple, yet very complicated. But the mistake that people make the most is not getting the grill hot enough in order to achieve the maximum flavor, the maximum opportunity for a crust or a sear. All of those things are all based on heat, and generally the fact is that most of us Americans are very impatient and we don't want to wait long enough for the grill to get hot. And with gas grills, the fire can get hot, but the grill still needs time to get hot — the actual grill. And so I think if you can start by actually having the patience to let the grill get totally hot, [you'll] have a lot more success.

What are some of your favorite things to grill, whether it’s barbecuing or just grilling steaks?

TL: I love grilling beef it's almost kind of made for the grill. You know, generally [I like] a fatty exterior on the cut of meat so that it caramelizes really well [for] a super-rich, crusty flavor. But I also like to grill a lot of wild game because it’s a little bit more difficult to cook, but it cooks quicker. . The flavor that the grill imparts is unmatched to anything else. You can’t put it in a pan and try to mask it. The only way you can get a good grilled flavor is on the grill, which is exciting to me.

Who got you interested in grilling in the first place? Is there something you learned from them that you still do to this day?

TL: When it comes to grilling, my brothers. My brothers grilled all the time when I was a kid, and my brothers are much older than I am, so by the time I was 6, they were out on their own. And I’d go to their apartments and they’d always grill out all the time. Or at work, my brother, he used to have a couple car lots and they’d always grill every day, and so like watching him and understanding how the fire works and stuff like that was really important to me. And so I think also with grilling food, understanding the fire itself and the types of wood that you use and what kind of temperature it creates, understanding all of that first really changes the way you think about the food when it goes on top of it.

For the home cook who may not have that expert understanding, can you talk about grilling versus barbecuing? Can you sum that up in a simple way?

TL: Yeah, you know, in Texas we kind of do this a lot and because people talk about, you know, cooking things on the barbecue, which that’s not really the case. I mean, barbecue is low and slow, and grilling is very high heat and searing. That’s the general rule, but it gets convoluted because people get invited over for a barbecue and they grill out. But where I come from, if you say "barbecue," it damn well better cook longer than 20 minutes.

For someone who'd like to barbecue at home but doesn’t have a smoker, is there a hack or a technique that you could recommend for getting that flavor without the professional equipment?

TL: Yeah, now you can do it on a gas grill. It's easy. . Turn off one burner on one side and then put foil — something to shield/block it — turn the other side on, and regulate the temperature once you shut the lid and then generally you can put a pot . on top of the grill with soaking chips, and eventually it will burn and turn into smoke. And you can regulate the temperature and certainly make good smoked pork shoulder on a gas grill. It just takes a couple times of practice to understand it, but you certainly can do it. I’ve done it all the time.

In this competition, what sort of things are you looking for from the grillers? What do you hope or expect to see from them?

TL: So for me in the competition, I want to taste the fact that they are grilling the food. That’s the most-important thing to me. If I don’t taste some food char on things and some real depth of flavor from the grill, I think really you’re in the wrong competition. Even though you can make a great plate of food, which is certainly compelling, but it is a grilling competition, so I want to see people who are grilling. That’s really important to me.

What do you think is the biggest mistake that any of them could make with a dish?

TL: So grilling, it’s really, you think of three things when you’re grilling: fat, acid and salt. And acid, generally, being almost the most-important one because it’s really the finisher and it takes all these, you know, flavors of the grill, all the fats that have been grilling, and it allows it to brighten up. And so the subtraction or nonaddition of a good acid, really is going to make the plate fall off and kind of fall flat. And to me, in order to be successful in a grilling competition, you need to have a really delicate hand with the acid. I think that’s going to play the whole part in how certain dishes come together.

What kind of grilled dish would you like to see in the dessert round? Something that maybe most people wouldn’t consider grilling?

TL: You know, I’ve pretty much done everything possible on the grill, I feel like. But people grill a lot of fruits, which is always nice. You've got to think of something that’s going to take the fruit and enhance the sweetness of it as opposed to dumbing it down. So smoking fruits doesn’t do so well, but certainly grilling them on a hot grill — there’s nothing better than a grilled piece of watermelon with some salt. It’s really nice.