SUMMER GRILLING

Ah that deliciously smokey time of year when the beautiful smell of mesquite wood, charcoal and lighter fluid is here! Barbecuing is to summer as snow is to winter. You just cannot go through a summer in New York without having had at least one barbecue meal. Whether it’s poolside, at a beach blowout or just at a friend’s backyard, the taste of summer has always been, and always will be, what comes off a grill. And, yes, after 40 years of grilling, I am a charcoal purist. But for this story, and some videos on Instagram and YouTube, we have gas grilling and smokers going too!

Barbecue can be one of the most flavorful adventures for your palate. But remember not all barbecue is the same. There are those that make their own sauces and rubs, and those that purchase them from a store. And then there are people that don’t know how to BBQ at all or are just simply novices at it. Barbecue culture is real and includes people of all skillsets, and all walks of life, bound by one thing…lip smacking smokey deliciousness!

Throughout June and July, we will be posting a series of BBQ videos on NYLM’s Instagram. Throughout, we provide the viewer with some basics of grilling, techniques and tips that will help you bring the flavor! You will also see some of the dishes I grilled up with one of my closest friends, Josh Axelband of Axelband Kitchen on Long Island. It’s a fun, lighthearted series intended to help and entertain our readers. And, yes, bloopers are included! After all, no one is perfect!

Now, just like real BBQ Pitmasters have their signature dish for competition, or the dish they are most famous for, any Weekend Grill Warrior worth their salt has their own dish their friends, family or neighborhood knows them for.

It’s usually the one thing they make most often that isn’t a necessity, per se, but perhaps something out of the norm that still fills the need. As I have been grilling since I was just a boy, have met some of the best behind the pit, and I write about it quite often, a lot of my friends, and readers, look at me as a master of sorts. I am not.

I have never competed and still have plenty to learn. I will say this, though – I have spent more time in front of charcoal than most. I used to even barbecue in the winter, pre-pandemic, on my 22nd floor terrace in Hudson Yards. Point being, the dish I have always been known for are Beef Short Ribs. I make them in two styles: standard and thin sliced. Each are very different in terms of grill times and skill level. To make a standard beef short rib medium rare directly on a charcoal grill, without pre-baking in an oven, is very difficult. Getting that balance of juicy, pink medium rare with a candied crust in an almost symphonic melody is almost impossible. My thin sliced ones taste like candy and are easy to make as they cook very quickly. The skill with them comes in the sauce and the method by which you make them.

NOT ALL BARBECUE IS THE SAME
Okay, true believers, here is where we dive in for some real barbecamation. A lot of readers and fans ask me about BBQ and what my favorite style is. I love most styles but prefer to help people find their favorites through education and recipe curation. With that, before we get into recipes, sauces and rubs, you need to understand that BBQ is not just about a grill, some charcoal (or gas) and meat, fish and/or veggies. It’s a culture. And there are different “styles” of BBQ that you should understand before you dive behind a grill. After all, the next time you have some people over and want to impress them with your grill skill, don’t you want to be able to tell them the style of BBQ you are making?

The primary styles are named after the birthplaces of that specific type of BBQ; Texas, Kansas City, Memphis, North Carolina and South Carolina.
• In Texas, beef is king—especially brisket. Central Texas favors a simple rub of salt and pepper, smoked low and slow over oak wood, while East Texas leans toward chopped beef drenched in a tangy tomato-based sauce. Down south, barbacoa-style smoking methods reflect Mexican influences, often cooking whole animals underground.
• Kansas City is the land of variety. This Midwestern hub serves up everything from ribs to burnt ends, all slathered in a thick, sweet, tomato and molasses-based sauce. It’s a place where any meat can find its glory in the smoker.
• Memphis barbecue is a pork lover’s paradise. Dry-rubbed ribs are the hallmark here, although pulled pork is also a local favorite—especially when topped with a vinegar-based slaw and stuffed into a sandwich bun.
• In North Carolina, the debate between Eastern and Lexington-style barbecue rages on. Eastern style uses the whole hog with a vinegar and pepper sauce, while Lexington style focuses on pork shoulder with a red, ketchup-infused vinegar sauce.
• And let’s not forget South Carolina, where mustard-based sauces reign supreme—a nod to German immigrant influence.

The most popular, and the most common in my opinion, is Kansas City-style due to the sweet, smokiness of the base of the methodology. In most restaurants that aren’t actual BBQ joints, this is what you will usually find. And often they use the cheapest thick sweet sauce they can find. However, Kansas City style can bring the most amazing flavor if done right. But it’s got to be with molasses and not some nasty sugar alternative garbage that will destroy your taste buds. That’s what Diet Coke is for (which, yes, I am a drinker of)! It also needs to have tomato and vinegar to have that perfect balance.

Kansas City is followed by Central Texas (smokey using primarily salt and pepper) and Memphis (molasses-based sauce), and then North Carolina (vinegar-based sauces). Bear in mind, sauces and rubs are very personal in BBQ culture. It’s all about your tastes, your palate and, if you are grilling for other people, what you think they will enjoy most.

Lots of people go the safe route and just purchase a sauce, or a rub. For those folks, I reached out to a few of my friends like Duane Paul at Duane Paul’s BBQ. His sauce is hand-crafted right in Tennessee and combines the best in BBQ-style across the country. It’s tomato-based like Kansas, smokey like Texas, with some vinegar and dry mustard like the Carolinas and then knocking a grand slam into Memphis with that touch of molasses. You can order it on his website at duanepaulsbbq.com.

To be brutally honest, sauces and rubs all come down to personal flavor and quality preference of the person behind the grill. For me personally, on top of Duane Paul’s, other artisanal favorites of mine are Cackalacky (cackalacky.com), Allegro Marinade (allegromarinade.com), and PS Seasoning (psseasoning.com). These three brands, in my humble opinion, deliver the most variety, pure flavor and highest quality ingredients. When it comes to a mass grocery brand, I always stick with Sweet Baby Ray’s (sweetbabyrays.com).

Now if you want to make your own sauce at home, here are a couple of flavorful, yet easy recipes to make that easier: 

HONEY BARBECUE SAUCE 

Ingredients
• 1 Cup Ketchup
• 1/2 Cup Honey
• 1/4 Cup White Vinegar
• 1/4 Cup Molasses
• 1 Teaspoon Liquid Smoke Flavoring
• 1 Teaspoon Salt
• 1 Teaspoon Ground Black Pepper
• 1 Teaspoon Paprika
• 1/2 Teaspoon Smoked Paprika
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Cayenne Pepperd

Instructions
Gently stir ketchup, honey, vinegar, and molasses together in a saucepan over medium heat until smooth. Then add liquid smoke, salt, black pepper, paprika, smoked paprika, chili powder, onion powder, garlic powder, and cayenne pepper. As you stir the seasonings into the ketchup mixture, reduce heat to low, and simmer until thickened, about 20 minutes.

RUM BBQ SAUCE

Ingredients
• 1 1/2 Cup Brown Sugar
• 1/2 Cup Chili Sauce
• 1/4 Cup Soy Sauce
• 1/4 Cup Ketchup
• 1/4 Cup Worcestershire Sauce
• 1 1/2 Tsp Dry Mustard
• 1 1/2 Tsp Pepper
• 2 Cloves Crushed Garlic
• 1/2 Cup Rum (Pa’lante Reposado Rum preferred)

Instructions
In a saucepan mix all of the ingredients over low heat. Let it simmer for 30 minutes, stirring occasionally. Cool and refrigerate until ready to use.

HOT SAUCE NATION AND WHAT PRODUCTS ARE BEST 

Then there is the hot sauce craze gripping the country. A few smart brands have grabbed onto it and made it their own. My friends at Melinda’s Hot Sauces being one of them. They offer a brilliant variety of hot sauces to satisfy every palate, from mild heat to those that desire the need for a fire hose to be shoved into their mouths. But bear in mind, with these sauces you are getting an incredibly well-balanced flavor and heat product. That is where the expertise comes in for Melinda’s. They also offer a spicy ketchup line and even whole fruit preserves, with and without heat!

I was truly so impressed with their product innovation and recipe curation that Josh and I replicated the Honey Money Wings recipe on their website using the kit they provided. Melinda’s teamed up with Tony “Tone” Ramirez of TFTI BBQ and Mike Star of Blazing Star BBQ to launch this kit, featuring Melinda’s Jalapeño Ranch, their Hot Honey, and Blazing Star’s legendary PorkN’ Rub. The recipe came from TFTI BBQ and took the BBQ world by storm, dominating Melinda’s Wing Month 2024 Wing Off, earning TFTI a podium finish at the 2024 Open Fire Meat Up—one of the toughest international competitions for pitmasters and open-fire chefs. All I can say is YUMMO! Check out Tone’s recipe below, direct from the man himself! 

Now with a brand like Mike’s Hot Honey, you think it’s what you see is what you get, but you would be incorrect. This very basic line of two products has spawned an entire empire of brand partnerships with companies like Blue Diamond Almonds, UTZ, KFC, Jersey Mike’s, Bush’s Best beans and more.

What I found to be the most interesting about Mike’s Hot Honey is its versatility. As an example, they have recipes for almost every meal type and occasion. It’s mind-blowing. So, I had to test this out a couple of ways. First up as a cocktail ingredient. What the brand has done in most of their cocktail recipes is used Mike’s Hot Honey as part of a simple syrup “hack.” Very smart. I chose The Boozy Bee given its summer theme. Not a bad cocktail, and because of Mike’s, it’s sweet with a bit of a bite. Subtle and not overpowering – a nice additive to the cocktail!

Now since there are a ton recipes in this issue for barbecue, and you can’t have a real cookout without some cornbread, I checked, and Mike’s has a killer cornbread recipe that I thought would be perfect!

Classic Cornbread with Hot Honey
Ingredients
• ½ Cup Butter, Melted & Cooled Slightly
• 1¼ Cup Yellow Cornmeal
• ¾ Cup All-Purpose Flour
• ½ Tbsp Sugar
• 1½ Tsp Baking Powder
• ½ Tsp Baking Soda
• ½ Tsp Salt
• 1½ Cup Buttermilk
(Or Milk Or Combination)
at Room Temperature
• 2 Tbsp Mike’s Hot Honey
• 2 Eggs at Room Temperature
• 1 Cup Frozen Corn Kernels (Optional)

Instructions
It’s recommended that you use a cast iron skillet for a better crust, but you can also use a cake pan. Preheat oven to 400°F. Heat butter either in the microwave or in the recommended cast iron skillet in oven (if using skillet, pour out butter, return skillet to oven).

Whisk dry ingredients. Create a well in center and add wet ingredients. Mix until just combined. Fold in butter and corn. Pour batter in hot skillet or cake pan. Bake for 20-23 minutes. Look for golden brown edges and test with toothpick. Let rest for 10 minutes before slicing. Note: If you want to glaze the cornbread with a hot honey butter, visit mikeshothoney.com to find the recipe.

All in all, Mike’s Hot Honey is a very approachable brand with great versatility. The original is sweet with a beautiful bite. The Very Hot version will light your throat and palate up nicely!

TOP BBQ TIPS & TRICKS
Good grilling comes down to two things: knowledge and patience. I’ve spent years behind the flames, and these are the tips and tricks I swear by to level up your BBQ game this summer. Trust me, once you have mastered these steps, grilling becomes second nature and the product you put out will wow every time!

1.Prep Like a Pro: Grilling success starts before you even light the fire. Always let your meats come to room temperature before cooking—cold meat on a hot grill equals uneven results. And pat it dry! Moisture is the enemy of a good sear.
2. Oil the Grates, Not the Food: A lot of people oil their meat, but I prefer oiling the grill grates directly (use a paper towel and tongs). This minimizes sticking and creates those perfect grill marks without flare-ups.
3. Master the Heat Zones: Every grill should have a two-zone setup: one side blazing hot for searing, the other medium-low for indirect cooking. It’s how I cook thicker cuts like bone-in chicken or pork shoulder—sear it first, then move it to finish slowly without burning.

4. Keep the Lid Closed: This isn’t just a habit—it’s a rule. Flipping every 30 seconds dries out meat and kills heat retention. Let the grill do its job. Trust the process.
5. Invest in a Meat Thermometer: Guesswork doesn’t cut it. I rely on a digital thermometer for precision. Medium-rare steak? 130°F. Juicy chicken breast? 165°F. Brisket? Go low and slow to 195°F.
6. Rest is Crucial: Let meats rest under foil before serving. It gives the juices time to redistribute, meaning every bite is tender and packed with flavor.
7. Add Flavor with Smoke & Spice: Wood chips (like hickory or applewood) soaked in water and tossed on coals can bring layers of flavor. And don’t underestimate dry rubs—sometimes a simple mix of brown sugar, paprika, and cayenne can deliver an incredible meal.
8. Grill More Than Meat: Grilled pineapple, charred romaine, blistered tomatoes—your BBQ should include produce. It adds color, variety, and that wow-factor guests remember.

And if you feel so inclined to imbibe while at the grill, may I sugges this sinfully delicious recipe from my friends at Milagro? It’s packed with flavor and you can use some of those new grilling tips above to really showcase your skills with the pineapple! 

PINA ASADA
Ingredients
• 1.5 Parts Milagro Reposado
• 3 Chunks Grilled Pineapple
• 3/4 Fresh Lime Juice
• 1/2 Fresh Pineapple Juice
• 3/4 Light Agave Nectar
• 1-2 Dashes Mole Bitters
• Lime Wheel Garnish
• Pineapple Quarter Garnish

Instructions
Muddle grilled pineapple in a cocktail shaker. Add remaining ingredients, ice and shake. Strain over fresh ice into a rocks glass and garnish with grilled pineapple quarter and a lime wheel.