Philadelphia, PA - Chef Curtis Stone launched his culinary career at The Savoy Hotel, in his hometown of Melbourne, Australia at the tender age 18. The local European and British culinary chefs he worked with, encouraged him to work abroad to enhance his culinary skills. So, he set off for Europe to experience Italy, France, as well as Spain before turning up in London, England.
There, he ended up being promoted as head chef at the critically acclaimed Quo Vadis, a London institution ever since 1926. Chef Curtis Stone shares with us a few of his barbecuing tips from Down Under, and some of his grilling tips:
- Whenever cooking substantial portions of meat, such as roasts, stack your coals on one side then place the meat on the opposite side. This enables for indirect cooking as well as minimizing any charring.
- Do not use charcoal lighter fluid or even briquettes which incorporates starter fluid. This will undoubtedly create a very unpleasant taste within the smoke.
- Rubs should be utilized to create flavor to your meats. These are typically blends of spices which seal in the flavor of the meat, form a tremendous mouth-watering crust, enhance the color as well as extract moisture from the air while drawing juices from within the meat, triggering the meat to marinate itself while it cooks.