Boasting over thirty years’ experience in the Canadian Food Industry, BBQ expert Ted Reader is known for his charm, passion, and fearless culinary spirit. Dubbed the Godfather of the Grill, this award-winning chef has authored twenty-one cookbooks, sharing mouth-watering recipes and helping novice grillers hone their skills.
When Ted’s not teaching at the Canadian Food and Wine Institute at Niagara College, you’ll find him spreading his gospel of BBQ at live cooking demonstrations, tantalizing audience on TV and radio, or in his own backyard, developing delicious recipes for his line of seasonings and sauces.
We caught up with this master griller to get some tips on how to make this summer a truly delicious one.
OTG: With Father’s Day around the corner everyone wants to impress the BBQ king in their life. Can you share a go-to meal that even novice grillers can knock out of the park?
ted Since I was a kid, Father’s Day was always about steak. My grandfather loved steak, my dad loved steak, I love steak, and so do my kids. Well at least one of my kids…my daughter, not a fan, but she is not a vegetarian. (She wanted to make that perfectly clear. She loves meat, just not a fan of steak!) The key to a great steak: Find a butcher that has the best meat available. Find beef that has some age on it — dry aged or wet aged — talk to your butcher to get the best. The more age, the more tender and the more flavour. I like to season my steaks lightly with a little of my Bone Dust Steak Rub and grill over live fire hot charcoal. An oh-so-tasty go-to every Father’s Day!
OTG: For those of us who don’t eat meat, do you have any tips on how to step up our veggies game?
ted Vegetables are awesome off the grill. Lately I have found myself smoking a lot of cauliflower on my grills and smokers.
So tasty, looks fantastic, and it’s easy to do too. Just remove the leaves from the head of the cauliflower, leaving it whole. Rinse thoroughly under cold running water and place it into a large microwave safe bowl. Cover with plastic wrap and microwave on high for 8–12 minutes, until just tender. Microwaving will help increase moisture in the cauliflower to keep it from drying out on the grill. Rub with your favourite BBQ seasoning; I like my Bollywood Bone Dust Spice Rub. Oh so tasty! Smoke cauliflower at 225 ̊F for 90 minutes to 2 hours until smoky and tender. Drizzle with olive oil and chopped fresh cilantro. #itbetasty
OTG: What is the most indispensable tool every BBQ guru needs on hand?
ted A thermometer! Knowing your meat temperatures is the key to tasty and safe grilling.
OTG: What’s a common mistake you see people make when barbecuing?
ted They cook on high heat. Slow down, the longer it takes to cook the more beer you get! Patience is everything … and make sure to have fun.
OTG:Over your 30 year career what’s the most unusual thing you’ve ever cooked on the grill?
ted Oh I have cooked a lot of unusual things over a fire or in a smoker. Deer heart, ant larva on marrow bone, smoked termite compound butter for a steak… weird eh?
Learn more about Ted and his grill adventures at tedreader.com
@tedgrills ig & tw | @tedgrillsoriginal fb
TED’S TOP 10 GRILLING TIPS:
#1 High heat lid open, low heat lid closed.
#2 Never leave your grill once you start cooking. Keep to your post. Leaving a grill unattended may result in burning your food, and that would be bad.
#3 A clean grill is a healthy grill. So keep it clean, scrub it with the your grill brush after each cooking session. Make sure you occasionally clean the drip pan under the burners to save you from having a grease fire. Cover your grill. A clean grill is not only healthier but it will last much longer.
#4 Patience is everything when it comes to grilling and barbecuing. Low and slow is a great way to go. But remember every time you want to touch or flip or poke
or squish your food have a sip of beer instead.
#5 Come to your grill prepared and ready to do some serious cooking. So make sure you have enough cold beer to do the job. #6 Any grill is a good grill as long as it gets nice and hot and does the job of helping you create delicious food. As for beer any beer is a good beer as long it is frosty cold and quenches your thirst.
#7 Take it easy on your consumption, grilling hammered is not a wise thing
to do. Be smart and grill wise. Once the food is done and your family and friends are served then you can go crazy and pound your wobbly pops.
#8 It’s not the size of your grill that matters but how you use it.
#9 Never touch another person’s grill or BBQ unless you have been invited to. #10 Don’t screw it up. Keep it simple and tasty and pay attention.