Rick Bayless: Grilling 101
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- Опубліковано 29 сер 2021
- Never overlook the basics. In this video, I'll discuss the importance of grill maintenance, direct and indirect grilling, grates, seasoning your proteins, essential grilling tools and more. Tell me: what are your favorite grilling tips?
Rick is a master communicator, able to explain practical concepts without going off on a tangent.
I agreeTim. I JUST found his channel and after watching only 2 videos, I subscribed; primarily for the simplistic details he provides. Good observation Tim.
@@samcunningham6009 @Tim Thanks, guys. Appreciate the subscriptions. Lots more to come.
Amazing ... we have been grilling for no less than 250 thousand years and people still have to see a video to know how to do it .. amazing
@@raymondmendez8092 nobody is born knowing how to do anything. We all have to learn from somewhere
@@artzival7146 I know .. but grilling ? what is next ? how to take showers video ?... come to think of it , I think i going to make video about " taking showers and how to clean our private parts " 🤣🤣... have a great week
Thank you for this! My dad died when I was young and no one else ever taught me to grill. I now have access to a grill and am trying to teach myself. This video was super helpful!
I can give u 1-on-1 grilling lessons baby u beautiful
Same for me. Bon appetit.
Same
Edit: although my dad's still alive
I’ve been grilling for over 40 years and I’ve never been able to master determining the doneness by poking the protein. An instant read thermometer is absolutely essential
No you haven’t.
@@FD-ye9wzoh you know his life? Sweet lol
51 yr old wife and mother wanting to learn how to grill, so of course I start with You Tube which brought me to this amazing video! You are so well spoken and perfectly explain not only what your doing, but why. This video was very helpful! Would love to know where I can order the spray bottle you recommend
After years of marinating beef for the grill, I finally discovered that just salt and pepper is all you need to bring out the best flavor of the meat. And I always oil the meat or fish and not the grill. Thank you for confirming these tips for me, Chef!
Simple is often better.
lol my mom always has a crazy awesome marinade but were indian so ig that's y
Always such a great communicator. Thanks for sharing, Chef!
Rick, you are the best! I love all of your videos and have cooked so many of your recipes! Thank you
Its amazing to think of how successful the Bayless brothers are in their chosen fields
Rick, I really appreciate all your tips!
I remember watching him on KCET back when I was a kid. Always liked him
Excellent! Glad you're back with your videos!
Rick is THE MAN.
Huge fan lately. Love the guy and have leaned SO MUCH!
Thanks, Rick!
I enjoy all of your videos that I've seen but this is the best so far. So many great tips! Thanks. The one burner off is something that I never have thought of but so smart.
Rick Bayless is an absolute MASTER on the grill !!!!
Bayless and Kenji López are my favorite current UA-cam cooking educators. Both great communicators!
For many years I enjoyed your TV shows. Nice to see you now in you tube too.
Excellent tips! I'll be starting my grill for the first time ever today. Thanks for this!
Thank you so, so, much, Rick. I learned so much from you. I just got my first gas, Webber grill and I have a lot to learn. I will probably watch this many times.
Hello Mr. Bayless, I have been a admirer of your style and skill with Mexican food. As of today when you mention "over rated marinates" made me an advocate for you for the rest of my life regarding grilling with SALT and PEPPER. Yes, well said Mr. Bayless, That is in my opinion the best thing on meat/fish on the grill, what I have been using for 45 years. Maybe some garlic. I hope to meet you in Chicago, or better yet in Mexico and then I could call you my friend Rick. Thanks for all you share. Gary
Some people are natural educators. Nicely done with straight to the point info. Subscribed
Just found your channel today. Love your recipes and the way you communicate them. I am a young home cook so learning from professionals is awesome. Your grill looks beautiful by the way ☺️. I’m a new subscriber 👍
Fantastic tutorial. Thanks Rick.
This was such a thorough video, thank you so much
Rick, I love that you emphasize patience
It's a virtue.
Great job, simple and informative
I love this tutorial in its comprehensive and uncluttered sensibility. I especially love the way you salted the meat with your fingers (as opposed to free pouring out of a shaker with no gauge) to tacitly titrate the amount. I will presume you are using kosher salt, opposed to common table salt, which requires more liberal amounts with less "saltiness"
My favorite cooking channel! 🥇
(Subscribed years ago when Rick taught me how to make his nonpareil Salsa Verde with roasted tomatillos 🙌)
Thanks Rick. As always I learned a lot!
I can wholeheartedly recommend Grillgrates. They are aluminum but are life changing for "less than high end" grills. Just UA-cam Grillgrates, 1 word.
I second this
It never fails to amaze me that you and Skip are related.
Skyuuup!!!
It feels like Skip is his evil twin
Is that true? Of so, amazing. Two different spectrums. Two different personalities, but each worked their way to be successful, which many never approach.
I'm going to cook like kobe🙏 & grill like JORDAN, when I sauteed the Veggies, I called LEBRON, most IMPORTANT!
I just got a small used 2 burner propane grill, glad I found this video.
So informative! Thank you !
Chef Rick’s PBS Series *Mexico: One Plate at a Time* Rick is the professional antithesis of his brother Skip.
yah does he have any more pbs series at all now?
Rick “The wordsmith “ Bayless, a true master
I love Rick he has a lot of class and be cooking his ass off…I’m learning a lot
You are great with explanations and why certain things work and some don't. I watched you before Action Bronson knew who you were. Also, born in Blue Island Illinois.
RB the OKC BBQ VIP!
Thanks for another extraordinary lesson.
Great tips. Thank you.
fantastic video, sir! thank you! you've earned yourself a subscriber! great great stuff!
I think Rick has a love for people and service that expresses itself in food, and I suspect he really loves food too. Best regards.
Yes, I really do love food.
Thanks for the wonderful tips! If you ever cook on a griddle, I would love to see what you have to say about them!
I dont have a fancy grill like that, I really wish I did. But, Im def gonna try these things on my next cookout. Great tips.
Thank you Rick! Great setup outdoors! I have acquired these tips over the years but I must say this is the best presentation of these I’ve seen yet. I noticed the vents on top of your gaz bbq, usually to control airflow for charcoal bbq: but on a gaz bbq? Thank you again from Québec, Canada!
Whatever you do, Rick, don't tell us the brand of the oil bottle you love so much. Then we might just, you know, buy it.
I wanted to know too haha
Evo
@@JimBowman69thank you!!!
That is a good point about keeping the top up for someone that just starts to learning to grill it’s probably best to leave it open so that they can keep an eye on what they’re cooking until they get better at it
Grilling with gas do not walk away for anything
My current gas grill has a glass panel in the metal hood, which is handy to keep an eye on things without opening the lid too often. I’ve had it about a year, and use it often. The glass has held up well, but I clean it lightly after grilling.
Rick,
That is one nice grill you have…if you ever decide to replace it, I’ll haul away (and use :) the old one!
One of the best videos I have seen in awhile, alot of comments about wire brush, etc but to each his own…I have heard about cleaning with a onion and running a potato over the grates before cooking, wondered if you have ever heard that as well…gonna try this summer.
Again, thanks for the great video and sharing your wealth of experience!
Thank you sir...for your kind tips..
Great video. Thank you
Bayless brothers are dope man.
That tip about over-salting has been a real eye opener.
I love all the recipes
Very informative, thank you. Do you have any videos covering charcoal or wood grilling?
Love his garden
I've been doing all these tips for years but somehow now after watching this video my meat just tastes better!
Quality content chef!
love the way you explain things chef!my husband just thinks it is as easy as cooking on stove top ..🙄
Thank you for this video
Hi Rick, thanks for the video. I noticed you used a different brush to clean at the beginning vs at the end. Are there different brushes we should use for before and after cooking? And any brushes that you personally recommend? Thanks!
Thanks Rick!
Great video, the only thing I'd recommend is separate tongs for raw and cooked chicken.
Great knowledge …
Rick, I love your content! Can you drop a link to that oil sprayer? I've bought so many over the years and they've all been a disappointment.
Chef....I would love to see a garden tour....then from garden to grill...would make a great episode
🤔
Great tips!!
Hey Rick. Thanks for the explanation. Curious what brand grill are you using.
this is incredible
Love the Frontera grill
Rick, you are an quintessential food blogger! I enjoyed your series on PBS and you UA-cam content is spot on as well. Love your passion for Mexican cuisine! Just one question though. Are you certain you weren't Mexican in another life?
What kind of cleaning brush do you prefer? Thanks for sharing!
awsome video!
Hi Rick! Loved the video. I just wanted to know the brand of that spray bottle you mentioned? Thanks!
I prefer charcoal but definitely more precise using a gas grill. Good video! Thanks for the tips
Not really. Just setup a indirect zone in your charcoal pit. You use the hot zone to sear and then transfer the meat to the indirect zone. You then close the lid, cut the air intake to about nothing (depending on the fire you started) and cut the smoke exhaust too to a small hole. This will create an oven where the fire will have a harder time breathing, creating more smoke and reducing its power, which allows you to control the temperature you want inside. The smoke of the charcoal will have a harder time to get out because of the small exhaust. You will infuse more flavor in your meat and will slowly rise its internal temperature to the level you prefer. The meat won't burn because there is no fire under it. Ideally, you get yourself an electronic probe that send the internal temperature of the meat to your cellphone, and you crack a beer waiting for the best meat you've ever done in that charcoal.
Thanks Rick! Hopefully this will help me grill some good stuff for my girlfriend on our trip next week.
Great video!
Hi Rick 👋 it's a Joy ,when I get a chance & time to watch your channel
I had never heard of that trick of knowing how done the meat is by touching it. I'm going to have to start trying it.
I have yet to find a decent oil sprayer, a shelf filled with bad to kind of works. Rick if you don't mind sharing, what brand is that one?
Great video.
Where do I find the oil sprayer?
Please do a video on cleaning a restaurant and home grill underneath the grate by the burners. Thanks.
And regarding tools, I would like to reco and/or why the must item is not on your list?.. So I always have an Infrared thermometer and/or digital laser temp gun which really give the home cook a good starting point as one will always know when the grill is ate prop /ideal temps....now the only worry is clean grill & freshest possible proteins ... thx for the help chef
My favorite vireo you made 🤠🤠
Great video ❤ just what type of oil and whats that oil spray you use plz amazon link plz 🙏❤
There's my "man" ♥️ What's on the menu tonight🤔 I love it 🥩 🐟🐤🥖 "delish"😋 You're the "best" Rick ... From New Mexico 🌮🫔
If anyone wants to try it I always rub a raw onion or half an orange on the grill once it’s clean and properly up to temp it’s the only way I know how to season my grill learned it from my pops
Thank you Sir
Great video! What is brand is that oil sprayer? Can we get a link please?
What type of cooking oil is best for grilling?
What is the spray bottle that you have your oil in? A link would be great, thanks!
Would be nice to see a segment with his brother Skip related to food.
I really like how you talk about a oil spray bottle. I am carious what kind do you use? Or, had good experiences with. I ask because oil is thicker and heavier than most and liquids.
"Coast to doneness" I love that saying. I will have to use that, I will try not to take credit for it. Lol. Rick Bayless is awesome.
It's all yours.
What oil sprayer is that? I need something like that, I can only find the pump ones.
Also, that Kalamazoo is Amazing!! My first purchase when I win the Powerball lol
What oil do you use for the spray?
Nice Vid well done chef. Very curious why not have separate /dedicated section(s) for each protein ?... Bc " Fish" vs all other proteins will have strong flavors /oils from fish flavor can remain on the grates despite cleaning. ??? ... The grill is so large why not ?? -- thx for the help.
Can you provide the link(s) to the spray bottle and grill brush? Thank you.
Wondering what kind of oil to spray on the meat?
I used to watch Skip a lot. I don't anymore because I lost interest in sports. Now I love Rick! 😂
wonderdful grill and outdoor Kitchen
No mention of cross contamination? Also. Many will heat the grill up w the lid down after cooking to burn off the residue. Then brush it off. Especially w cast iron. And finally to heat up an open broiler, you really need to put a crappy sheet pan over the grill to get it up to temp for service. Thoughts?