Barbecue in Every Language | Ep. 2 Pro Tips from the Pit

[upbeat music]

I'm Ines Anguiano, Test Kitchen manager at Bon Appetit.

Today I am asking Kelly English

for all his pro tips from the pit.

Look who it is. Hi, Kelly.

Yes. What's going on?

How are you?

[Kelly] I'm great.

It's been too long.

A golden moment for me

is really when people come together.

I have met so many people in my life just by pulling up

to the barbecue and someone offering me a plate.

I'm cooking some chicken thighs.

[Ines] Awesome.

They're my favorite part of the chicken.

Well, that's awesome because I came out here to talk shop

with you and nerd out about barbecue.

Oh. How deep do you wanna go?

What is sort of like your barbecue origin?

I grew up in New Orleans,

and to me a barbecue in New Orleans is a crawfish boil.

It's about sharing

and it's about having people around you.

In the spirit of sharing, lemme top you off.

Thank you so much.

Cheers.

My biggest pro tip

that I would give you is

you got this big old grill, you got all this fire.

Might as well fill it up.

I'm gonna move these chicken thighs

over to the colder side of the grill.

We're gonna make some grilled potato salad.

So can you share with the good people another pro tip

to barbecuing?

First thing that you look at when you get a plate of food

that's come off the grill, you want char marks on it.

There we go, I do.

We've got different parts

of the grill at different temperatures.

I put my marks on over here.

I move it over here to finish cooking,

and everybody's happy.

It's looking and smelling great.

Let's make a sandwich.

Let's do it.

I'm gonna grab a thigh.

I'm gonna bring it over here.

It's nice and juicy.

I'm gonna grab my bun right here,

and I'm gonna slather both sides with white remoulade.

I've got some really fancy jalapeno and cilantro slaw.

Good.

[Kelly] Nice marked up chicken thigh.

Juicy, delicious.

And then I call this a sandwich.

Gorgeous.

[Both] Cheers.

[upbeat music]