Grilling Tips from Pitmaster Barrett Black for Labor Day Weekend
Get expert advice from The Original Black's BBQ's fourth-generation pitmaster to elevate your holiday cookout
As Labor Day weekend approaches, many will fire up their grills for a festive gathering with family and friends. To help make your cookout a success, we sat down with Barrett Black, a fourth-generation pitmaster at The Original Black’s BBQ, for his expert advice on everything from essential tools to the best meats for grilling. Whether you’re a seasoned griller or just getting started, Barrett’s insights will help you elevate your barbecue game this holiday weekend.
When it comes to choosing meat, Black has a go-to recommendation that’s both affordable and forgiving: chicken thighs. “They’re hard to overcook, making them ideal if you get caught up socializing or lose track of time,” he says. Chicken thighs are also versatile and widely loved, making them a safe bet for feeding a crowd. While hamburgers are another classic choice, they require more preparation, so for simplicity’s sake, chicken thighs are hard to beat.
The Art of Seasoning
Black advises against marinating meat before grilling. Instead, he suggests a simpler approach: “Season your meat with salt and pepper before grilling, and save the basting or additional flavors for the last few minutes on the grill.” This method helps avoid the common pitfall of burning marinades that contain sugars or herbs. Additionally, offering a variety of sauces or dips at the table allows your guests to customize their flavors, adding a fun and interactive element to the meal.
Avoiding Common Grilling Mistakes
One of the most common mistakes, according to Black, is failing to create a two-zone fire when using a charcoal grill. “Pile your charcoal on one side to create a hot zone and a cool zone,” he advises. This setup allows you to manage the cooking process more effectively, giving you the flexibility to move food between the zones to avoid burning or undercooking.
Exploring Overlooked Cuts of Meat
For those looking to impress their guests, Black recommends trying lamb, particularly American lamb, which has a milder flavor compared to its grass-fed counterparts from Australia or New Zealand. “Lamb is often underappreciated in the U.S., but it can be a showstopper at a cookout,” he says. Whether paired with Latin spices or traditional Mediterranean flavors, lamb offers a delicious and unique alternative to more common grill fare.
Making Grilling a Community Experience
For Black, the ideal cookout is about more than just great food—it’s about bringing people together. He enjoys involving his kids and guests in the grilling process, whether it’s flipping the meat or choosing their own rubs and seasonings. “Grilling can be a communal activity that gets everyone involved, making it a memorable part of the gathering,” he shares.
Getting Started with Grilling
If you’re new to grilling, Black suggests starting with a charcoal grill like a Weber kettle grill, which is both affordable and versatile. “It’s a great way to learn fire management and master the basics,” he says. Paired with a chimney starter and a good spatula, you’ll be well-equipped to handle a variety of grilling tasks.
Preparation is key to a stress-free grilling experience. Black recommends seasoning your meat the night before, so it’s ready to go when you fire up the grill. “The more you prepare in advance, the smoother and more enjoyable your cookout will be,” he advises.