Chef Calvin Riley is trained in French cuisine, we all love cooking and believe we can learn from everyone. Always wanting to learn from experts. We kicked off the conversation talking about seasonings we felt a conversation about seasonings for different types of meats. We are Backyard Pitmasters so we know all the common seasonings for amazing BBQ. When you have restaurant experience you know how to meat types
Tips
- Try Blackberry wood. Nice smoke and slow burning
- Slice the brisket cold 1/8 inch the reheat in an Au Jus
- Before you put the first item on the grill get all your knife work done for your sides
- Balancing extremely hot peppers he uses maple syrup
- Classic problem with home cooks is under seasoning
Smoked Chicken with Old bay butter
Soften butter just enough so it is be whipped. Then season with old bay to taste
Coat chicken inside and out with butter mix
Season chicken with salt, pepper and Old bay
Smoke chicken at 250 until thighs reach 170 degrees (breast should be 165)
Don’t forget to checkout our ashtrays and cutting boards.
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Excellent interview! I’m disappointed to have not known of Chef Calvin Riley and LoCal before it was too late (temporarily, anyway). The reviews are fantastic and it would have totally been worth the drive for me! The Baltimore Biz Journal had a headline about the possibility of another location opening up, but the rest of the story was behind a paywall. You know what area needs this exact type of independently owned restaurant? Woodbridge, VA. With the exception of Bistro L’Hermitage, this place is still in its infancy as far dining goes.