Issue link: http://www.wacmagazine.com/i/1356079
Barbecue season | Cocktail corner | Culinary events at the Club 14 WAC Magazine | wac.net Even a hint of blue sky is excuse enough for Executive Chef Eric Floyd to fire up the grill. Don't let cool weather keep your cooking inside. u Spring fiesta Cinco de Mayo Easter feast Mother's Day and more Taste By Eric Floyd, WAC Executive Chef It might still be April, but barbe- cue season has officially begun! In fact, many of us never put the grill away this winter. With small backyard gatherings our "new normal" over the past few months, barbecues, smokers, and firepits around the North- west have been seeing winter constella- tions for the first time. Now that it stays lighter later, it's time to join those hardy winter grillers and get cooking! If you're still looking for an excuse to fire up the coals—or gas—then look no further than Cinco de Mayo. Outdoor grilling is one of the best ways to prepare Latin American–inspired meats. Growing up in Los Angeles, I spent my childhood eating a diet heavily influenced by Mexican cuisine, and it remains one of my favorites. is time of year, my mind always dris to dishes such as pollo asado and carne asada. I oen use a flattop grill to make these amazing dishes. An added bonus of the flattop is the ability to make homemade tortillas at the same time. But perhaps my favorite outdoor cooker is my Kamado grill. e most popular brand of these is the Big Green Egg, but there are many others available. Kamado grills are made of a ceramic shell, and their heat insulation and su- perior circulation place them a few steps above a standard charcoal barbecue. I'll cook pretty much anything in my Kamado at home, but where it really excels is with long smoke times. Ribs, chicken, pork, and beef all benefit from a low and slow cooking process, and all play a role in Mexican cuisine. Spring fiesta starts on the grill Fire up your cool-weather cuisine with some early season barbecue E M I L I O H U E R T A S