America’s Test Kitchen recently sat down with barbecue guru Meathead (founder of AmazingRibs.com) for a lively conversation about the science and joy of outdoor cooking. This upbeat guide pulls together the best takeaways—practical techniques, surprising myth-busts, and flavorful recipes—so readers can get straight to better cooking, recipes, bon apetit at home.
Sisig: big flavor, simple swaps
One standout recipe is sisig, a Filipino bar favorite traditionally made from pig head and other offal. For home cooks, a mix of pork belly and pork butt delivers the same crunchy, fatty, tangy profile more accessibly. Bright calamansi (or lemon) juice, chilies, and onions cut the richness, and finishing in a ripping-hot cast-iron skillet with an egg on top creates irresistible theatrics and texture. Pair it with garlic fried rice and soy-steamed bok choy for balance—an easy, crowd-pleasing menu that channels street-food energy.
Rethinking burger rules: smash (but smarter)
Meathead challenges a long-held rule: never press burgers. A light smash can vaporize flavorful drippings that recoat the patty—if the burger is built to take it. The fix? Use a higher-fat blend (think 70/30) so that pressing yields more charred flavor without turning the patty into a hockey puck. A little judicious pressing can up the smoky, grilled notes without sacrificing juiciness.
Charcoal vs. gas: energy matters more than mythology
The real difference between charcoal and gas is energy type—especially infrared radiation. Charcoal delivers huge radiant heat, great for rapid searing and that deep crust; many gas grills can match it if they use infrared burners. Tip: when shopping, don’t obsess over total BTUs—look for how the heat is delivered. Layered coals in a chimney concentrate energy for an almost volcanic heat that transforms stir-fries and sears.
Outdoor techniques worth stealing
- Wok on a chimney: Put a wok over a charcoal chimney to recreate restaurant-level stir-fry heat—no braising, just fast, clean sear.
- Sous-vide + chimney sear: Finish vacuum-cooked steaks over concentrated coals (or an infrared source) for a blistering Maillard crust without overcooking.
- Par-cook mushrooms: Briefly cook in water before grilling to avoid sogginess and get better char and flavor.
- Fried chicken on the grill: Use a Dutch oven on a gas grill burner to fry outdoors—less mess, better ventilation, and easy batch-warming on the cool side.
Small pleasures: corn, peaches, and preserved lemons
For summer produce, simple is glorious: grill corn until caramelized and brush with a tarragon-infused butter/olive oil, or enjoy peach and burrata with torn prosciutto and a drizzle of olive oil. Preserved lemons make an adventurous addition to braises and chicken thighs—use them sparingly until you know how bright they land.
Parting encouragement
Meathead’s message is cheerful and clear: think in terms of energy, embrace a few science-backed methods, and don’t be afraid to borrow techniques from restaurants or other cuisines. Whether experimenting with sisig, smashing a burger the right way, or firing up a wok on a chimney, better cooking, recipes, bon apetit are just a few smart choices away. Try one idea this weekend and enjoy the delicious results.
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