BBQ 101: Tips and Tricks with Chef JJ Content

Chef JJ shares his top tips for hosting the ultimate barbecue this season. See below for his go-to marinades, and stock up on on Momofuku pantry essentials to get everything you need for max flavor. 

What are your favorite ways to use Momofuku products at a BBQ? 

I think it all depends what you are looking to make. Our products cover a lot of ground: I very much like marinating wild salmon in the Sweet and Savory before grilling. It also works very well with cuts like hangar steak and short rib. It's extremely simple and delicious. If it's something like a ribeye, Savory Seasoned Salt alone is my favorite. 

Any tips or hacks for open fire cooking? 

The best thing a person can do is to understand their grill: the hot spots, the cold spots, how to run it at a consistent temperature, etc. This is a bit easier with a gas grill because there are much fewer variables. With solid fuel, you need to understand everything from the type(s) of fuel that work best for you, how to build your hot spots, how to stop flare ups…and the list goes on and on. It's really all about a lot of trial and error combined with patience. 

What should you do if you don’t have a grill? Any good substitutes for a grill? 

Something I have done many times, and recommend to anyone (in an apartment/anywhere actual grills are not allowed) is the combination of a Lodge square grill pan (the one with the wide flat bars) and a cheap induction burner. It's such a wonderful combination to use at home and apartments/condos that do not allow for any type of grill. It's an extremely compact setup and very flexible for outdoor use. You can low temp proteins inside and finish in the pan, or just cook straight through outdoors. The only downside is it's difficult to turn out volume with this setup, but it's one I've used for many years to great success. I even used to build a vent with old boxes and a box fan in my New York apartment and would “grill” on extremely high heat without the worry of setting off an alarm.  

Sides! What are your go-to sides for rounding out a BBQ? 

You have to go with the classics: coleslaw, potato salad, biscuits, etc. These sides are just so versatile and really allow for a large variety of interpretation and flexibility. 

What’s your go-to marinade for BBQ? 

One extremely simple marinade I use is 1 part Chili Crunch, 1 part agave, 1 part Soy Sauce. If turning it into a light glaze, I will add one half part sherry vinegar, bring to a low simmer for 10 minutes, and let cool before using.