As one of the top pit masters in the country, Erica Roby is an absolute goddess when it comes to all things barbecue. You may know her as the winner of the second season of Food Network’s “BBQ Brawl,” which earned her the official title of “Master of ‘Cue.” In May 2022, Erica also competed in the world famous Memphis in May World Championship BBQ Cooking Contest. Although it was only her second time competing in this prestigious event, she tied for first place in the brisket category and fourth place in the ribs division, a course that was filmed for the Food Network’s “BBQ USA.”
After her time on “BBQ Brawl,” Erica decided to document the world of barbecue in her award-winning digital series, “The Pit Stop with Blue Smoke Blaire.” On the hit show, Erica travels across the United States in her RV, interviewing everyone’s favorite food personalities, and spotlighting the passion, struggles, and dreams of pitmasters across America.
While traveling the country, Erica is committed to spreading love through barbecue and works alongside Operation BBQ Relief to provide meals to those in need. She also spends her time guest speaking to America’s youth, spreading inspiration to use tongs and find joy through food and culinary passion. Last year, Blue Smoke Blaire’s BBQ Academy opened its doors to teach the new generation of pitmasters the art of barbecue.
We are thrilled to highlight such an impressive woman who is not only a culinary powerhouse and BBQ expert, but also has a huge passion and heart for spreading so much goodness and inspiration while traveling the country.
Knowing that 96% of Americans plan to fire up their grills this summer, Roby shared with us the best cooking tips and seven mistakes to avoid a culinary catastrophe.
Getting started with complex recipes
“Rather than trying to create a complex grill recipe from scratch, start with simple dishes like burgers, steaks, and skewers to build confidence while you get familiar with your grill,” says Roby.
It is best to start with simple dishes. One of the beautiful things about grilled dishes is that they don’t need to be complex to be delicious.
Not understanding the heat zones of your grill
Roby says: “Learn the difference between indirect and direct heat and how to use them to control the cooking of food on your grill. You’ll want to use a combination of both zones, as cooking on high heat alone can burn the outside before the inside is cooked through. One method to follow is to start browning the meat over direct heat and then move to indirect heat to finish cooking it without burning.”
Creating heat zones can be done on gas or charcoal grills. On a gas grill, you simply turn on one set of burners and leave the other side for indirect heat. For charcoal grilling, you can create the same effect by simply placing the coals under one side of the grill.
Too much or little seasoning
“Over-seasoning can mask the natural flavors of beef, and under-seasoning can result in bland meat. The trick? Use a generous amount of salt and pepper. For thicker cuts of meat, you may need to season more than you think is necessary to ensure the seasoning penetrates beyond the surface,” says Roby.
Flipping too quickly and frequently
Roby says, “Let the meat brown and get a nice crust before turning it. Over-flipping can prevent proper browning, affecting both texture and flavor. You will know the meat is done when it releases easily from the grill, and generally the meat only needs to be turned once during grilling.”
Guess when your food is ready
“Invest in a meat thermometer to avoid this common mistake. It will be your go-to tool to make sure you don’t overcook or undercook the meat. chef’s tip– Remove the meat from the grill a few degrees below your target temperature and let it rest. After a few minutes, the meat should reach the desired temperature, but be sure to check the temperature in the center of the cut,” says Roby.
Crowd your grill
Roby advises: “Avoid overcrowding the grill by giving each piece of food enough room to cook evenly. Cook in batches if necessary.”
Food needs space to cook, no matter what method you use. Whether you’re cooking in a pan, in the oven, or on the grill, make sure there’s enough room for air to circulate around the ingredients.
Pressing your flesh
“Pressing burgers or steaks while they cook will force the juices out of the meat, making it drier. Instead, let the meat cook undisturbed to keep those flavorful juices inside. The only time you should press is when forming the patties initially, and even then, lightly,” says Roby.
Editors’ recommendations
