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BBQ&A: Pitmaster Ed Mitchell’s Grilling Tips

When it comes to barbecue obsession, Ed Mitchell goes the whole hog — literally and figuratively.  The pitmaster of Raleigh-Durham’s The Pit and the new Ed Mitchell’s Que is revered for using farm-raised pigs and traditional cooking methods. We caught up with the legend at the Big Apple BBQ Block Party to dig into his BBQ secrets.

Cooking Channel: What’s the most common mistake people make when barbecuing at home and what is the one thing a home cook can do to take their barbecue to the next level?
Ed Mitchell: One of the mistakes people do at home is that they’re not experienced knowing how hot to get the grill. The temperature has to be right so the meat will come out perfect. It’s something that I can feel from years of doing it. To take the barbecue up a notch, you need the right selection of meat. If you’re a person who’s not knowledgeable about how to cook beef, then don’t try to cook beef. Cook what you’re very skillful at. It’s the selection of the product.

CC: What’s the craziest thing you’ve ever barbecued?

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