Let’s face it, we aren’t all cooks. And most of us certainly wouldn’t identify as a “grillmaster.” So what happens when you’re throwing a summer party and your specialty meal is a bowl of cereal? Don’t panic. Acclaimed Chef G. Garvin has more than a few tips via satellite from Atlanta on hosting a barbecue to remember, and we’ve got it right here!
While cooking on the grill, he talks about how a backyard barbecue is perfect for bringing friends and loved ones together, strategically timing grill times for meats and vegetables, tasty summertime BBQ sauces, sure fire winning recipes for kids at your summer gathering, and the importance of family gatherings all year long.
Hailing from Atlanta, Georgia, G. Garvin started his culinary career at the Ritz Carlton-Downtown, as the youngest line cook in the gourmet dining room. He was chosen to move to Palm Springs, California to open the Ritz Carlton-Rancho Mirage, where he worked under Chef Jean Pierre Dubray.
As his career progressed from sous chef, to executive chef, and eventually to entrepreneur, and celebrity; his talents and larger than-life personality garnered a loyal fan base and numerous opportunities. His ventures in television, books, live events, merchandise, and sponsorships have also piqued the interest of brands such as Coca-Cola, Food Network, Wal-Mart, and many more.
These days you can find G. Garvin making numerous appearances on the Food Network, or stopping by his LowCountry restaurant in Atlanta, or on his hit TV show “Road Trip with G. Garvin”, which is gearing up for its 4th season on the Cooking Channel.
G. Garvin Gold Peak Tea Infused BBQ Sauce
Try this tea-infused BBQ sauce recipe from Chef Garvin at your next cookout and leave your guests feeling like they’ve had something special.
1 18.5 oz. bottle Gold Peak Sweet Tea
1 ½ cup light brown sugar
2 tbsp. canola oil
3 tbsp. diced jalapeno
2 tbsp. diced garlic
3 cups ketchup
½ cup orange juice
½ cup molasses
1 tsp. garlic salt
Heat oil in a large saucepan. Add garlic, shallots and jalapeños. Saute for 2 minutes, then add Sweet Tea and brown sugar over medium heat. Bring to boil then reduce to simmer. Let liquid simmer for 15 minutes or until syrupy. Add remaining ingredients, mix well and simmer on low until sauce is combined
Marinated BBQ Chicken Thighs
3 lbs. chicken thighs
½ cup Gold Peak Sweet Tea BBQ sauce, see recipe
½ cup Gold Peak Tea
½ cup olive oil
½ cup flat leaf parsley
1 tbsp. kosher salt
1 tbsp. cracked black pepper
¼ cup lemon juice
3 cloves garlic
2 tbsp. fresh rosemary removed from stem
2 tbsp. fresh thyme
Combine all ingredients for marinade in a food processor until well combined. Place rinsed chicken thighs in a metal bowl andpour marinade over top. Coat chicken well with marinade. Cover bowl with plastic wrap and refrigerate for 3 to 4 hours. Remove chicken thighs from marinade and place on preheated grill over a medium-low heat. Grill for about 20 minutes with the lid down, making sure to turn occasionally. Start brushing with Gold Peak Sweet Tea BBQ sauce when chicken is near doneness, repeating every 5 minutes until sauce is sticky and caramelized. Remove from grill and serve.
No Bake Lobster Mac and Cheese
1lb. cooked elbow macaroni
2lbs. shelled lobster meat
8 oz. smoked cheddar, shredded
8 oz. sharp cheddar, shredded
2 ½ cups milk
8 oz. Velveeta, cubed
2 ½ cups half-and-half
½ tsp. kosher salt, plus more to taste
Pinch of garlic salt
Pinch of pepper
Cook macaroni noodles according to directions on package. Reserve 2 tbsp. of each cheese until end. Combine half-and-half, milk, ½ tsp. kosher salt, garlic salt and pepper in large pot over medium-high heat. Bring to low boil and whisk in Velveeta until melted. Gradually whisk in smoked cheddar, sharp cheddar and mild cheese, stir to make creamy. Season lobster with salt and pepper, then sauté until opaque then remove from heat. Mix macaroni into cheese sauce and season with kosher salt. Fold in sautéed lobster, pour into dish and top with reserved cheese from before.
Contains: dairy, gluten, shellfish