Grilling Lessons from Twenty/20's Sunset Grilling with the Masters

Executive Chef Alex Carballo of Stone Brewing World Bistro & Gardens Escondido shared amazing food and tips during a Wednesday night Sunset Grilling with the Masters class at Twenty/20.

His advice included:

• Rub an onion on the grill before grilling meat. You can also use oil or a grapefruit
• The key to successful vegetables on the grill is marinating them for 20 minutes beforehand
• Good BBQ doesn't need sauce put on top. Good BBQ has sauce on the side
• Buy from farmers markets, buy local
• Don't store your herbs and spices in clear jars where sunlight can hit them
• Olive oil tenderizes meat naturally (acts as an acid)
• Costco has good meat selections, pick choice meats
• Get a quality food saver (he got his on EBAY for $200)
• When you grill meat, go from high heat to sear/mark to low heat for 10-15 minutes, cool for 4-8 minutes then eat!
• Cut meat against the grain for more flavor
• Season A LOT
• If you want something spicy but not too spicy try black pepper or ancho chiles
• When you add salt to meat it pulls the moisture out (less cooling off time)
• Last but not least, while not a tip, it's an insider's tip: Stone is opening at the San Diego Airport in Terminal 2 Aug. 8, Phil's BBQ is opening there too. 

Classes cost $50 per person.

Tickets can be purchased here: http://sunsetgrilling.brownpapertickets.com/

The schedule for the rest of summer is below:

July 10, 2013: Brian Malarkey, star of ABC’s The Taste and DiningOutSD’s spring cover chef, and the man behind Searsucker, Gabardine and Herringbone, will be showcasing seafood.

July 17, 2013: Cali Comfort BBQ—the restaurant has dedicated five years to the Low-N-Slow BBQ craft under the mentorship of local award winning BBQ Pit Master, Gene Goycochea. Gene will be teaching their “low and slow” method.

July 31, 2013: TWENTY/20’s new Executive Sous Chef Andres Hinojosa, who has a passion for wood smoke BBQing and wants to teach guests to go beyond just “turning the BBQ on” will showcase Latin Summer Grilling.

August 14, 2013: Chef Mario Moser of The Flying Pig Pub & Kitchen: Oceanside’s busiest hot spot which has been described by San Diego Magazine as, “. . . slow food served in an unpretentious manner, by creative, friendly veterans of the high-dining scene” will present his smoking methods.

August 28, 2013: Chef Mark Millwood of That Boy Good, makers of authentic Mississippi barbeque will be pairing beer with barbeque.