Posted by Melissa Bell in bbq, books, chef profile, products on May 15, 2008 at 7:34 am

If you're like many who inhabit this Great White North and embrace the blessings of fine mid-spring weather and three work-free days, this long weekend is bound to involve an encounter or two with some outdoor cooking. So read on.

As a relative newbie to open flame cuisine, I had the timely good fortune to have an inspirational telephone chat with Chef Ted Reader – some may know him better as King of the Q's, a frequent guest on Q107 and visitor of Regis and Kelly – during which he shared some his ideas, tips, and grilling philosophy. Or grillosophy.

Classically trained in the culinary arts, Ted Reader was attracted to cooking with fire as a little kid, watching his father make hamburgers on a makeshift grill comprising a wheelbarrow and a refrigerator rack. "Dad was cheap," he says. When Ted began working professionally, he gravitated toward the grill. Now Ted has 100 grills and barbecues of his own, give or take, allowing him the opportunity to try out his various creations – and those of others – and to fine tune them using different equipment.

How does he come up with his ideas? "Tequila." He laughs, but the smile in his voice suggests he's only half-joking. "And Jack Daniels. I like working with Jack." Indeed J.D. is an active participant in a number of Ted's recipes including his version of Beer Can Chicken that calls for a couple of shots of bourbon.

He rattles off magic sauce combos, including one made with four simple ingredients that could be picked up at most convenience stores – cherry pie filling, a can of Coke, soy sauce, and brown sugar. He shares that his preferred version of classic campfire s'mores includes bacon and smoked chocolate. I'm fascinated. And I want one. Like right now. "Smoking chocolate isn't difficult," he says. "You choose a chocolate with a high cocoa content. You use a low heat and a cold smoke. Chocolate takes smoke very well."

What are some of the most common mistakes people make when barbecuing? "Too much heat. Turn it down. It's better for the food, and it's better for the environment. And there's too much poking and prodding going on – especially with burgers. You don't need to do that. Just leave it. But don't walk away from the grill. Watch it. Be patient. Don't rush it. Remember, more cooking equals more beer. Just relax with it." Ted also urges cooks to keep their grills clean. "It doesn't have to be spotless," he says. "But a good grill brush is your friend. A clean grill is a healthy grill."

An author of over a dozen cookbooks, Ted's latest contribution to the world of food publishing is Napoleon's Everyday Gourmet Grilling. 125 recipes that include seductive creations such as planked blue cheese figs wrapped with prosciutto, grilled chocolate lobster tails (a must-do), coffee-rubbed grilled porterhouse, and grilled banana burritos.

Ted is excited about his new line of grill-related food items - condiments, sauces and rubs - currently available at all Canadian Tire and Home Hardware stores, as well as A&P and Dominion. I picked up a jar of Ted Reader's World Famous BBQ Beerlicious Barbecue Sauce ($3.99) on the weekend and have barely set it down since. I've tried it on grilled trout, a brisket I slow-roasted at 275'F for 5 hours, added a generous amount to a pot of chili, and tried some on baked chicken with a bit of maple syrup. Heck, I even had a few spoonfuls of it right out of the jar. Rich smoky flavour, a cool spice beer backdrop, and easy on the sweet stuff; this truly rocks. "But I can't get an appointment with the sauce buyer for Loblaws," he says, "and I used to work for President's Choice." He's forthcoming, but there is no tone of bitterness; "They do a fantastic job doing what they do. But it would be nice if they would just return phone calls."

The secret to a great steak? "Quality ingredients. Find a good butcher. Buy whatever cut you like, and experiment. Master it. Then learn to master at least four different cuts. It's easy to cook for family," he says, "but when you've suddenly got 20 people to cook for, and they each like their steak cooked a little differently, take the time to learn how it's done. It's not hard; you just have to be patient."

"Summer is short. Make it last."

Images from TedReader.com. Used with permission.