French Larry Taylor is a veteran tax professional who lives and works in Dallas, Texas, where he is a tax partner in KPMG’s Federal Tax practice there. He is responsible for a broad range of clients, including private and public corporations.
When he isn’t at work, he loves to pursue his interests in vintage American muscle cars, landscape design, and cooking. His favorite type of food is a Creole French and Southern fusion. But as a cook he says he makes a mean chili, and is a master barbecue chef.
There are some tips and tricks that anyone can adopt to improve their skills at the barbecue, whether using a propane gas grill or good old-fashioned charcoal briquettes. One of the main things to keep in mind is to keep it simple. Never try to cook too many things at once. The timing involved in cooking an assortment of different foods, from burgers and other meats to vegetables and other sides, is just too complicated, even for a highly skilled chef.
Flames flaring up is an inevitable part of barbecuing, but if you’re cooking over charcoal, never squirt water on the flames. Doing so will send ash flying all over the food as it cooks. When those pesky flames flare up – and you know they will – it’s much better to simply move the food to another part of the grill, in particular one with no coals underneath. Once the flames die down you can move it back.
Finally, don’t clean the grill right after using it. That may seem counter-intuitive, but leaving some fat on the grill helps to prevent rust. Wait until the next time you use it to brush off charred debris – and even then, only after the grill gets good and hot.
French Larry Taylor loves to barbecue in the back yard of his Dallas area home.