Grilling advice from McCray’s Backyard BBQ in Mangonia Park


LIGHT UP THEIR GRILL. IT’S A PART OF THE AMERICAN TRADITION. PAUL: AND WHEN IT COMES TO GRILLING AND BARBECUE, MCCRAYS IS A LOCAL TRADITION. SO WE’RE GETTING SOME GRILLING ADVICE FROM THE MAN HIMSELF DERRICK MCCRAY. , DERRICK, THANKS FOR JOINING US. I SEE YOUR ALREADY AT WORK THERE. IT LOOKS FANTASTIC.>>THEY GOT ME GOING EARLY THIS MORNING. PAUL WHAT SHOULD YOU CONSIDER?>>MAKE SURE YOUR GRILL IS GREEN. MAKE SURE YOU HAVE SAFETY STUFF AROUND LIKE WATER OR A FIRE EXTINGUISHER FOR SOME PEOPLE. MAKE SURE YOUR SAFETY STUFF IS RIGHT AND WHAT NOT. STEPHANIE: YOUR PICKY WHILE CHOOSING YOUR MEAT. WHAT YOU RECOMMEND? I’M A PREMIUM CUT GUY. I LIKE THE BEST RIBS , BIG BRISKET, I LOOK AT THE CHICKEN AND MAKE SURE IT IS ORGANIC. THAT’S HOW I CHOOSE MY MEAT. EVEN WHEN IT COMES TO PORK BUTTS , I GO WITH ONE THAT IS LESS FATTY. SOME PEOPLE IT DEPENDS ON THE BUDGET. WHAT YOU CAN SPEND. IF YOU HAVE A LESSER CUT OF MEAT, YOU HAVE TO DO A LOT MORE CLEANING AND SEASONING AND TENDERIZING TO GET IT TO WHERE YOU WANTED TO BE. IT JUST DEPENDS ON THE BUDGET. ME, I’M UP IN YET — I AM A PREMIUM CUT GUY. I LIKE THE PREMIUM RIP. PAUL: THERE’S A DEBATE BETWEEN WOULD OR PROPANE. WHAT YOU RECOMMEND?>>AT HOME, I WOULD RECOMMEND USING CHARCOAL. IF YOU KNOW HOW TO USE W OOD, WHICH IS AN ART FORM BECAUSE IT CAN GET OUT OF CONTROL AND HOT. WITH THE GREASE AND OIL DRIPPING, THEY CAN MAKE THAT FIRE JUMP UP FAST. YOU HAVE TO HAVE — YET THE KNOW WHAT YOU’RE DOING. WITH THE PROPANE A CHARCOAL, YOU CAN CONTROL IN YOUR BACKYARD. IT’S A DIFFERENT FORM OF COOKING. I’M USING STRAIGHT WOOD. WE’VE BEEN USING IT FOR 82 YEARS. IT IS THE BEST FLAVOR. THIS IS WHAT WE CONSIDER AN ART FORM. THIS IS NOT JUST COOKING. WE DO THIS AS A FORM OF ART. PAUL: WE SHOULD MENTION THAT HE IS A DOCTOR. HE DOES BARBECUING FOR SUPER BOWL’S. YOU ARE THE PHD OF THE GROWING. STEPHANIE: HOW WE KNOW WHEN THE MEAT IS FULLY COOKED?>>YOU HAVE YOUR TEMPERATURE GAUGES. YOU SHOULD USE A TEMPERATURE PEN. CORP. — PORK IS 155 DEGREES OR BETTER. — 165 DEGREES. CHICKEN IS THE SAME THING. BEING IS 145 DEGREES. YOU HAVE TO MAINTAIN TEMPERATURES. SOME PEOPLE LIKE STUFF NOT ALL THE WAY COULD. I DON’T RECOMMEND THAT. IF YOU’RE COOKING PORK, I RECOMMEND YOU COOK IT THOROUGHLY ALL THE WAY THROUGH TO HAVE A GOOD WHITE MEAT THROUGHOUT. LET ME PULL UP ONE OF THESE THERE WE JUST GOT DONE COOKING. IT’S A LITTLE DARK, BUT I WANT TO MAKE SURE IT IS ALL THE WAY CUT. YOU WANT TO MAKE SURE THAT PORK IS ALSO A DUMB. OR CAN HARM YOU IF IT IS NOT RIGHT. PAUL: HOW MANY THOSE JERKS BUT TO SELL TODAY — THOSE DO YOU EXPECT TO SELL TODAY CHECKUP>>HOPE TO GET THROUGH A FEW HUNDRED SLABS OF RIBS. THAT IS NORMAL FOR US ON MEMORIAL DAY. OR INDEPENDENCE DAY AND LABOR DAY. THOSE OF THE BARBECUE HOLIDAYS AND PEOPLE COME OUT. A LOT OF PEOPLE DON’T COOK THE WAY THEY USED TO AT HOME BECAUSE SOCIETY HAS CHANGED. I GET OUT HERE AND I BEAT THE HEAT FOR THEM. [LAUGHTER] STEPHANIE: THANK YOU SO MUCH MR. MCCRAY. YOU’RE SWEATING AND SMOKE IS BLOWING.>>YOU’RE WELCOME.

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Reader Comments

  1. miguel gonzalez

    and now he is dealing with a new law for smoke leaving his grill as if only black peoples BBQ smoke leaves the grill apparently if your white your smoke from the grill stays right in its place until it goes up to heaven

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