As Tastemade celebrates Grill Week from June 30th through July 4th, Chef Dale Talde is back with his successful show, All Up in My Grill. The entertaining and informative show has given many home cooks the confidence to turn that grill into a second kitchen. During our recent conversation, Chef Dale discussed how grilling helps cooks build their confidence through mastering techniques.
Tastemade has filled an important void in the food television world. While there are plenty of culinary competitions, programs that teach and inform engage the viewer long after the credits roll. That information shared on the screen impacts the food that home cooks serve at the table. All the hows, whats, and whys have a tangible impact on what people eat versus cheering a favorite chef to victory.
When asked why he enjoys being part of the Tastemade community, Chef Dale explained that this opportunity is a way to showcase this his culinary journey. He said, “while I love all of my recipes, sometimes you make things a little more complicated than you need to. As I’ve matured, there is this back to basics approach, focusing on honest, pure, and delicious.”
Chef Dale’s audience has resonated with that approach. People can watch, and learn, the concept that impeccable technique combined with superb ingredients makes for an amazing meal.
In All Up In My Grill, Chef Dale makes cooking on a grill less intimidating. As he mentioned, “you do not need 25 ingredients to make food delicious. Cooking on a grill is going back to basics.”
As he has explained previously, grilling is the only cooking method that imparts flavor. Once cooks appreciate that concept, everything clicks. Chef Dale makes it clear, “it is about technique. Once people understand that you can do less and still get more flavor, that purity of the grilling technique will bring an end result of a tasty meal.”
To kick off All Up In My Grill Season 5, Chef Dale tackles ribs. That protein might be one of the more intimidating meats to cook, especially on a grill. Although there can be a mental hurdle, he wants everyone to think about the concept differently. Unlike other food, cooking ribs is not subjective.
Chef Dale explained, “cooking ribs is not subjective. They are either tender enough to eat, or they are not. It is the technique required to get a rib to the point where you can pull the meat off the bone, but it does not just fall off the bone. That situation is not subjective. It is very matter of fact.” That simple, true statement is different from burgers or steaks, where people can debate doneness preferences.
By getting home cooks to understand the hows, whys, and overall technique of cooking ribs, Chef Dale believes that people can build cooking confidence, which applies both on and off the grill. It is a version of the phrase, practice makes progress.
Additionally, Chef Dale encourages everyone to have a little fun with the process. Grilling is often best enjoyed when it is a communal experience. Chatting with friends, enjoying a cold beverage, or otherwise enjoying the time outside flavors the food as much as the grill itself. The meal does not have to be perfect or follow an exact timeline. Food will be eaten, conversation will be had, and the day will be enjoyable.
What will Chef Dale be cooking this summer? At his popular Goosefoot restaurant, he will be hosting a “Simply Grilled Series.” During these dinners, his culinary teams allows the proteins and vegetables to shine with simple cooking methods. The series travels the globe and features various grilling styles and flavors.
Chef Dale explained that the concept began with something that captures the summer season for him, being outside and smelling the delicious aroma of food cooking on a grill. He said, “when I’m dining outside, I want that smell of wood and charcoal. It instantly makes me salivate. We are bringing that idea to the restaurant.”
While Chef Dale has honed his grilling techniques and mastered the ability to entice diners with just a whiff of his delicious food, the tips and tricks packed into All Up in My Grill on Tastemade will amplify any home cook’s abilities. From a succulent platter of ribs to a tasty burger, learning to master the flame brings flavor to every meal.
Tastemade will be hosting Grill Week from June 30 until July 4. All Up in My Grill Season 5 premieres on Wednesday, July 2 at 7:30 p.m. and 8 p.m.
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