Memorial Day is already behind us and soon the whole month of May we be in our rear view mirror as well. This means the unofficial start to summer is here! While it’s a great time to enjoy a glass of lemonade or even a cocktail by the pool it also means it’s time to fire up that grill!!
The biggest barbecue holidays are just around the corner with Father’s Day followed by the Fourth of July. Practice makes perfect so let the delicious practicing commence and to help you get on top of your game we asked three guys to give us some tips and insights into being a grill master. This is what Corey Blair, Raeshawn Wells, and William Flowers all had to say!
Corey is making bacon wrapped turkey breast and jerk pork on the grill.
Which is better… a gas or charcoal grill? Corey Blair: Charcoal all day! Gas for convenience, but charcoal for taste.
William Flowers: Natural charcoal is the best. Better flavor than propane.
Raeshawn Wells: We like charcoal.
What are your grilling must-haves?
Raeshawn Wells: I don’t need anything fancy. No fancy equipment, just a beer in hand. Corey Blair: Charcoal and a hickory wood log… don’t even look at the wood chips!
William Flowers: Have to have a chimney so I can start the fire without any chemicals. Charcoal baskets so I can move the heat around. And I have to have cast iron grill grates and a smoke chip box.
The Best Dry Rub Recipe
4 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 teaspoon dried mustard
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon black pepper
Mix it all together really well – make sure to break up all the clumps of brown sugar.
This makes enough to cover about 8 pounds of meat really well!