Published: July 03, 2008 09:06 pm            

Art, science key ingredients of excellent barbecue

BLUEFIELD — For the past 36 years, Larry Douglas has made a science out of cooking in the great out of doors.

“I have been cooking out since I was 21 years old,” Douglas, owner of Douglas Equipment in Bluefield said. “I started cooking out for family gatherings and I’ve continued since then. I make it a science. I work to cook the meat to cook the meat so it is just right.

“We had a cook-out a few weeks ago here at our house for Pat Buckley Moss and about 20 other people when she was in town,” Douglas said. “I did the barbecue and the fillets were so juicy and tasty that everyone remarked about how good they were. It was the best barbecue I ever did.”

Douglas has gone a long way in his personal quest to make the perfect barbecue, and owns a business that distributes top of the line outdoor cooking grills among other equipment for commercial applications. Douglas keeps apprised of trends in the outdoor grill arena, and experiments with all elements in his quest to make the best possible barbecue.

“There are different grills, but the one I like now is the TEC Grill that is half-infrared and half-gas grill,” Douglas said. “All of the top-end grills are stainless steel, and the infrared gets super-hot. Most people barbecue with gas, but there are some diehards that still use charcoal. The worst thing about charcoal is that you can’t control the heat. Controlling the heat is the most important thing about cooking barbecue so the meat retains its natural juices.”

TEC infrared gas grills can be on the pricey side with models ranging from the $2,500 range for a TEC Sterling II FR, to as much as $6,420 for the TEC Sterling G3000, based on prices listed on the TEC web site. Douglas said his TEC grill is at the lower end of that spectrum, but includes a “smoker” as well as other controls that enable him to get the appropriate “sear” on the meat he cooks, while thoroughly cooking the meat.”

Douglas operated a catering business for a time and has cooked for community service agencies. He recommends cooking ribs slowly at a low temperature and cautioned against overcooking anything. “Once you go to well-done with a steak, it’s just beef roast,” Douglas said. “People ask me where I get my beef, and I say I get it where I can get it the cheapest. You can learn how to cook a good steak that will make it turn out great.”

One week ago today, Zack Chambers, 11, of Tazewell, Va., earned his cooking merit badge during an encampment at Dilly’s Mill in Pocahontas. “First, we had to learn about safety in the kitchen and at the camp,” Chambers said. “I had to plan meals for a two-day back pack. I made hamburgers and hot-dogs mostly,” he said.

Chambers kept his meat fresh by packing it in a cooler with ice. In addition to cooking hot-dogs and hamburgers, Chambers made bread on a stick, cooked biscuits on a rock and made blackberry, blueberry and apple pies over an open fire in a Dutch oven. He said that he shared the meals he made with the other scouts camping with him.

“They didn’t say anything,” he said. Chambers is a member of Troop 93 in Tazewell. His father, William Chambers serves as scout master for the troop.

The day before Independence Day and Independence Day itself are the busiest days of the year for people in the grocery business according to Randle Grant, owner of grants Super Markets. “Oh boy! We have customers lined up coming in the store today,” Grant said. “On the day before the Fourth, you have people coming into the store getting what they need and on the Fourth, you have work all day to re-stock your shelves.”

Grant said that in addition to all meats, buns, salads and condiments to make holiday picnics enjoyable, he also sells gas bottles to keep the grills of the region going. “Some people still buy charcoal, but a very few,” he said. “We got some in and advertised it, but we still got a lot left. Some people who are going to be cooking out away from home still buy charcoal, but not like they used to do.”

Robin Lefler, director of parks and recreation for the city of Bluefield, said that some people continue to enjoy the taste of food cooked on an outdoors fireplace. “We have several in Lotito Park and they’re always busy,” Lefler said. “We have fireplaces at the shelters and others throughout the park. There are even three across the creek near the entrance to the park. All of them get plenty of use,” she said.

– Contact Bill Archer at barcher@bdtonline.com

        

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