I've been thinking about grilling all wrong.
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There’s one scent I associate with summer more than anything else. It’s not freshly mown grass, nor is it coconut sunscreen or even Neapolitan ice cream—though those are all contenders. Instead, I am transported to warm summer nights whenever I smell food sizzling on the grill. It’s that distinctive charcoal smell wafting out of backyards that reminds me it’s time to celebrate in the sunshine with all my loved ones.
Honestly, I’ve always been intimidated by the grill. At family barbecues or cookouts, my dad handled that part. He would disappear to man the grill and come back with a heaping plate of burgers or brats. It was almost magical to witness as a kid!
But I never liked how isolating all the cooking was when we had these big parties. My dad would be grilling, my mom would be finishing up a fruit salad or relish tray, and it all felt disjointed. As a true social butterfly, I never wanted to help with these tasks that would take me away from the party. And as an adult, I’ve steered clear of grilling for the same reason.
Recently, though, I attended an event hosted by the grill and smoker brand Masterbuilt that completely changed my outlook on grilling. What if grilling could be a group effort? Here’s how my night unfolded, and how you can get everyone involved at your next summer party.
What was the grilling party?
I was in Temecula, California, and it was a perfect southern California evening: warm, with a cool breeze coming off the ocean. I was one of ten food writers being treated to dinner by Chef Eric Gephart. He and his team had set up two Masterbuilt grills poolside, with an adjoining table full of additional ingredients. I poured myself a glass of white wine (a crisp, Kendall Jackson chenin blanc) and got ready for the meal. Honestly, I wasn’t really looking forward to it, because I don’t find the process of grilling all that interesting. I just like eating the food once it’s been grilled.
I didn’t know that I was about to go on a journey through a 10-course tasting menu that would become the best culinary experience of my life.
Why the Structure of the Meal Mattered
Maybe it’s my Midwestern roots showing, but my idea of grilling was pretty traditional: get a big piece of meat, grill the meat, eat the meat. End of story. But a tasting menu is different. Each course is small and allows the chef to show off a variety of proteins and flavors. Chef Eric punctuated our tasting menu with a brief cocktail hour after course five, which was such a nice addition to the flow of the evening.
What stood out to me the most was that instead of disappearing off into the background to prepare the food, Chef Eric was as much a part of the meal as we were. In fact, he even invited us to participate in assembling the courses. We sprinkled scallions and toasted chickpeas over plates, brushed lobster with garlic butter, and even rolled up lettuce cups. It was a totally immersive meal experience for the griller and the guests.
The conversation flowed easily, and we were able to talk about all the courses as they came together. Chef Eric would give us tips on reverse searing meat, for example, and then we got to dig into a beautifully cooked piece of steak that demonstrated his technique. If anyone in your family is a true grill master, then this is the kind of party you need to host immediately.
Tips on Making Your Own Grilling Party as Fun as Mine
I’m constantly thinking back to the joy of that evening, and can’t wait to throw a party of my own. In fact, I even got my own Masterbuilt grill so I could recreate some of the recipes from that night. I chose the model that comes with a pizza oven bundle option because my dad makes a killer flatbread, and I want to incorporate his skill into the menu.
If this sounds like fun to you, then here are a few tips to ensure success for your own soiree.
1. Plan a seasonal menu
Chef Eric picked up a lot of ingredients at a local farm stand, and they helped inspire the dishes that he made. Summer is a great time to really embrace seasonal produce, so go to the farmers market and see what looks good. The simplest ingredients really add a “wow” factor when they’re fresh.
2. If you can eat it, you can grill it
Sometimes it’s easy to get stuck in the mindset that grilling just means hamburgers. Or brats. Or hot dogs. You know what I mean. But you can grill anything. During that meal we enjoyed salmon, scallops, lobster, crab, beef short rib, chicken thighs, pancetta and even garlic bread. I mean, we even ended our meal with grilled bananas Foster!
3. Prep as much as possible in advance
Get all of your garnishes and salads ready before people come over, so you’re ready to go come mealtime. The same goes for sauces and dressings. If meat needs to be marinated, make sure it’s ready to go. Think of it all as your grilling mise en place.
4. Ask for help
The best part of this experience, in my opinion, was that it was collaborative. Let guests know that they will be helping out with the meal! Chef Eric would ask someone to put the finishing touches on each dish, so it really felt like we were a part of the meal. Sure, the brunt of the work was being done by one person, but these little asks made us all feel proud of the meal we were sharing.
Our 10-Course Tasting Menu
Before you go, I do have to brag about this tasting menu. A warning: Reading this list will make you incredibly jealous and also incredibly hungry. Proceed with caution!
- Amuse bouche: Barbecue bacon burnt end BLT skewers
- Course 1: Brown sugar pork shoulder sliders
- Course 2: Crab salad with charred scallops and yuzu vinaigrette
- Course 3: Short rib demi-glace with ramp hummus, puffed chickpeas, artisan crackers and cashew pesto
- Course 4: Peri-peri chicken thighs with charred cherry tomatoes
- Cocktail break: Boulevardiers (which are Negronis made with bourbon instead of gin)
- Course 5: Beef negimake with oceanside wrap
- Course 6: Giant lobster croutons with caviar and miso butter sauce
- Course 7: Butter-smoked reverse seared New York strip with bone marrow, thrice-baked potatoes and demi-gloss mushrooms
- Course 8: Smoked pancetta broccoli salad with raisins
- Course 9: Slow-cooked duck confit salad and lupini beans
- Course 10: Moonshine bananas foster
It was simply delicious, and while I know I can never recreate it again, I know that I can recreate the spirit of that evening. It was collaborative and full of joy and laughter. Plus, it ended with a bunch of us eating bananas foster in a hot tub—and how many meals end like that?
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