Rick Bayless: Grilling 101

[@timkellyD2R]

Rick is a master communicator, able to explain practical concepts without going off on a tangent.

[@samcunningham6009]

I agreeTim. I JUST found his channel and after watching only 2 videos, I subscribed; primarily for the simplistic details he provides. Good observation Tim.

[@rickbayless]

@@samcunningham6009 @Tim Thanks, guys. Appreciate the subscriptions. Lots more to come.

[@raymondmendez8092]

Amazing ... we have been grilling for no less than 250 thousand years and people still have to see a video to know how to do it .. amazing

[@artzival7146]

@@raymondmendez8092 nobody is born knowing how to do anything. We all have to learn from somewhere

[@raymondmendez8092]

@@artzival7146 I know .. but grilling ? what is next ? how to take showers video ?... come to think of it , I think i going to make video about " taking showers and how to clean our private parts " 🤣🤣... have a great week

[@MikaelaVega-k4k]

Thank you for this! My dad died when I was young and no one else ever taught me to grill. I now have access to a grill and am trying to teach myself. This video was super helpful!

[@thugga56ace]

I can give u 1-on-1 grilling lessons baby u beautiful

[@misterbadatad]

Same for me. Bon appetit.

[@peadookie]

Same

[@peadookie]

Edit: although my dad's still alive

[@jokay3732]

Bayless and Kenji López are my favorite current KZbin cooking educators. Both great communicators!

[@AlergicToSnow]

I’ve been grilling for over 40 years and I’ve never been able to master determining the doneness by poking the protein. An instant read thermometer is absolutely essential

[@FD-ye9wz]

No you haven’t.

[@kenobi894]

@@FD-ye9wzoh you know his life? Sweet lol

[@recoswell]

then you're either stupid or just can't pay attention

[@Tortuga1527]

@@FD-ye9wzShut up lame

[@JorgeDeZacatecas]

​@@kenobi894 40 years and can't tell by how long it's been on and the temp it's cooking at. And a quick eye test 😅 what an embarrassing admission

[@garybevis8691]

Hello Mr. Bayless, I have been a admirer of your style and skill with Mexican food. As of today when you mention "over rated marinates" made me an advocate for you for the rest of my life regarding grilling with SALT and PEPPER. Yes, well said Mr. Bayless, That is in my opinion the best thing on meat/fish on the grill, what I have been using for 45 years. Maybe some garlic. I hope to meet you in Chicago, or better yet in Mexico and then I could call you my friend Rick. Thanks for all you share. Gary

[@benandpattyretta2941]

You have a great way of communicating and educating others. Thank you for teaching us all.

[@AdamTillotson]

Always such a great communicator. Thanks for sharing, Chef!

[@conditionsunknown9384]

Rick Bayless is an absolute MASTER on the grill !!!!

[@LN-pb1iw]

For many years I enjoyed your TV shows. Nice to see you now in you tube too.

[@kennethcluck4633]

It never fails to amaze me that you and Skip are related.

[@etf42]

Skyuuup!!!

[@Toasty25000]

It feels like Skip is his evil twin

[@242-f5u]

Is that true? Of so, amazing. Two different spectrums. Two different personalities, but each worked their way to be successful, which many never approach.

[@johnnyguitarwatson5288]

I'm going to cook like kobe🙏 & grill like JORDAN, when I sauteed the Veggies, I called LEBRON, most IMPORTANT!

[@natedogg890]

Its amazing to think of how successful the Bayless brothers are in their chosen fields

[@cpp8227]

After years of marinating beef for the grill, I finally discovered that just salt and pepper is all you need to bring out the best flavor of the meat. And I always oil the meat or fish and not the grill. Thank you for confirming these tips for me, Chef!

[@rickbayless]

Simple is often better.

[@hamzahansari2612]

lol my mom always has a crazy awesome marinade but were indian so ig that's y

[@AltezzaDCG]

Excellent tips! I'll be starting my grill for the first time ever today. Thanks for this!

[@vnas2012]

I remember watching him on KCET back when I was a kid. Always liked him

[@georgez234]

I enjoy all of your videos that I've seen but this is the best so far. So many great tips! Thanks. The one burner off is something that I never have thought of but so smart.

[@jeffersonfjeld]

I can wholeheartedly recommend Grillgrates. They are aluminum but are life changing for "less than high end" grills. Just KZbin Grillgrates, 1 word.

[@robdemilio8977]

I second this

[@agrogt4874]

Rick, I love that you emphasize patience

[@rickbayless]

It's a virtue.

[@mattfisher8568]

Rick “The wordsmith “ Bayless, a true master

[@heymollymorgan]

This was the most helpful & well rounded grilling video I’ve found! Thank you Rick 😊👏

[@johnnycampbell3422]

I think Rick has a love for people and service that expresses itself in food, and I suspect he really loves food too. Best regards.

[@rickbayless]

Yes, I really do love food.

[@mannyrosariofx]

Some people are natural educators. Nicely done with straight to the point info. Subscribed

[@1mama402]

51 yr old wife and mother wanting to learn how to grill, so of course I start with You Tube which brought me to this amazing video! You are so well spoken and perfectly explain not only what your doing, but why. This video was very helpful! Would love to know where I can order the spray bottle you recommend

[@mogarcia9755]

That is a good point about keeping the top up for someone that just starts to learning to grill it’s probably best to leave it open so that they can keep an eye on what they’re cooking until they get better at it

[@jimg_hookem4435]

Grilling with gas do not walk away for anything

[@okaythanks3488]

My current gas grill has a glass panel in the metal hood, which is handy to keep an eye on things without opening the lid too often. I’ve had it about a year, and use it often. The glass has held up well, but I clean it lightly after grilling.

[@justinavery4047]

I just got a small used 2 burner propane grill, glad I found this video.

[@RobMyself]

Rick is THE MAN. Huge fan lately. Love the guy and have leaned SO MUCH! Thanks, Rick!

[@favidh1934]

I love this tutorial in its comprehensive and uncluttered sensibility. I especially love the way you salted the meat with your fingers (as opposed to free pouring out of a shaker with no gauge) to tacitly titrate the amount. I will presume you are using kosher salt, opposed to common table salt, which requires more liberal amounts with less "saltiness"

[@Gr8Layks]

My favorite cooking channel! 🥇 (Subscribed years ago when Rick taught me how to make his nonpareil Salsa Verde with roasted tomatillos 🙌)

[@adamboynton7726]

You are great with explanations and why certain things work and some don't. I watched you before Action Bronson knew who you were. Also, born in Blue Island Illinois.

[@rockinsince76]

I've been doing all these tips for years but somehow now after watching this video my meat just tastes better!

[@DaMidnitezorro]

I love Rick he has a lot of class and be cooking his ass off…I’m learning a lot

[@TURTLEORIGINAL]

Rick, I really appreciate all your tips!

[@mrwaterghost]

Whatever you do, Rick, don't tell us the brand of the oil bottle you love so much. Then we might just, you know, buy it.

[@Nugs59]

I wanted to know too haha

[@JimBowman69]

Evo

[@jamesalafayette8255]

@@JimBowman69thank you!!!

[@edwardprokopchuk3264]

Just bought one 😂

[@robertnewell4054]

Chef Rick’s PBS Series *Mexico: One Plate at a Time* Rick is the professional antithesis of his brother Skip.

[@fredgarv79]

yah does he have any more pbs series at all now?

[@GCGomez]

Excellent! Glad you're back with your videos!

[@tttarms1970]

Chef....I would love to see a garden tour....then from garden to grill...would make a great episode

[@rickbayless]

🤔

[@pdavis122]

RB the OKC BBQ VIP! Thanks for another extraordinary lesson.

[@johnsullivan4413]

Thank you so, so, much, Rick. I learned so much from you. I just got my first gas, Webber grill and I have a lot to learn. I will probably watch this many times.

[@castleclash1671]

Rick Bayless is what Skip is trying to be. Great video Rick.

[@danieljaime5862]

Lol they are completely different and none of them wanna be like each other stop the hate

[@melflores5112]

That tip about over-salting has been a real eye opener.

[@davidwarnock3683]

Rick, you are the best! I love all of your videos and have cooked so many of your recipes! Thank you

[@antonio4660]

Just found your channel today. Love your recipes and the way you communicate them. I am a young home cook so learning from professionals is awesome. Your grill looks beautiful by the way ☺️. I’m a new subscriber 👍

[@billybake7434]

Great job, simple and informative

[@ferventdiesels]

Bayless brothers are dope man.

[@courtneyheney2886]

fantastic video, sir! thank you! you've earned yourself a subscriber! great great stuff!

[@slabz_]

Rick and Skip are both masters at what they do Gotta love ‘‘em both

[@danielwood6743]

This was such a thorough video, thank you so much

[@kaiju_k5042]

Great video, the only thing I'd recommend is separate tongs for raw and cooked chicken.

[@bryanmoraski7005]

Fantastic tutorial. Thanks Rick.

[@ItsMikeArre]

If anyone wants to try it I always rub a raw onion or half an orange on the grill once it’s clean and properly up to temp it’s the only way I know how to season my grill learned it from my pops

[@opedromagico]

Thank you, sir!! Just got my Char-Broil Infrared 2 Burner.. Still getting the hang of it 😅

[@brinkmeyer420]

"Coast to doneness" I love that saying. I will have to use that, I will try not to take credit for it. Lol. Rick Bayless is awesome.

[@rickbayless]

It's all yours.

[@the_rumbum]

Rick, I love your content! Can you drop a link to that oil sprayer? I've bought so many over the years and they've all been a disappointment.

[@AlinNZ]

HI Rick what brand is the oil sprayer you have there?

[@mccriswell1]

Looks like an "Evo" brand sprayer. I have one that looks just his in the video. I've tried many kinds. That's the best one I've found.

[@jbenz1990]

Ethyl

[@AlinNZ]

@@jbenz1990 Thanks :)

[@jtuck682]

Rick, you are an quintessential food blogger! I enjoyed your series on PBS and you KZbin content is spot on as well. Love your passion for Mexican cuisine! Just one question though. Are you certain you weren't Mexican in another life?

[@jarofe88]

This brother is nice. I like him a lot more.

[@gregflorez7891]

So informative! Thank you !

[@F3502000]

I used to watch Skip a lot. I don't anymore because I lost interest in sports. Now I love Rick! 😂

[@tessfowler8411]

Thanks for the wonderful tips! If you ever cook on a griddle, I would love to see what you have to say about them!

[@okaythanks3488]

What type of cooking oil is best for grilling?

[@Tezonx]

I dont have a fancy grill like that, I really wish I did. But, Im def gonna try these things on my next cookout. Great tips.

[@bwagenberg]

Please do a video on cleaning a restaurant and home grill underneath the grate by the burners. Thanks.

[@1suraj]

What oil do you use for the spray?

[@MrRufusjax]

Thanks Rick. As always I learned a lot!

[@chitoac]

Great video ❤ just what type of oil and whats that oil spray you use plz amazon link plz 🙏❤

[@whatsername465]

Thanks Rick! Hopefully this will help me grill some good stuff for my girlfriend on our trip next week.

[@ravipatel1979]

Well done sir. Tomorrow I'll be grilling my 1st burger. I'm 44! Always shied away from grilling because I was afraid of getting sick or it just tasting disgusting. Now or never. Thank you for the tips! If you could please, what temp does the grill have to be at? how many minutes per side? Thank you!

[@espianmashias9565]

Good questions…. To bad no response.😏

[@seen3804]

how did it turn out

[@Refined.Claymore]

What are your thoughts on different kinds of grill brushes?? My wife is outlawing the wire style because she saw one thing about a little fiber from one getting into the food and getting lodged in someone’s throat causing a massive infection that was really hard to diagnose the cause of

[@Dsmpunk59]

Would be nice to see a segment with his brother Skip related to food.

[@dnaharis7037]

I prefer charcoal but definitely more precise using a gas grill. Good video! Thanks for the tips

[@LtKregorov]

Not really. Just setup a indirect zone in your charcoal pit. You use the hot zone to sear and then transfer the meat to the indirect zone. You then close the lid, cut the air intake to about nothing (depending on the fire you started) and cut the smoke exhaust too to a small hole. This will create an oven where the fire will have a harder time breathing, creating more smoke and reducing its power, which allows you to control the temperature you want inside. The smoke of the charcoal will have a harder time to get out because of the small exhaust. You will infuse more flavor in your meat and will slowly rise its internal temperature to the level you prefer. The meat won't burn because there is no fire under it. Ideally, you get yourself an electronic probe that send the internal temperature of the meat to your cellphone, and you crack a beer waiting for the best meat you've ever done in that charcoal.

[@cowboybuddhaful]

Great video! What is brand is that oil sprayer? Can we get a link please?

[@RickyHX225]

Quality content chef!

[@oswinhull4203]

I had never heard of that trick of knowing how done the meat is by touching it. I'm going to have to start trying it.

[@cybernode33]

As a former Traeger+ user, I must say that switching to Asmoke has been a game changer. The precise temperature control of Asmoke, thanks to the FlameTech patent and dual sensors, has made my grilling experience much more consistent and enjoyable. I was always a fan of the smoky flavor imparted by wood pellets, and the various flavor options Asmoke offers has taken my grilling game to the next level. The fact that it's portable and battery-powered means I can take it on my RV trips and tailgate parties. The convenience, versatility, and superior cooking results of Asmoke are unmatched. Plus, the environmental friendliness of using recycled wood materials as fuel aligns with my lifestyle. Can't wait to experiment more with my Asmoke grill. #Asmoke

[@luckylokomotiongarcias6152]

Hi Rick 👋 it's a Joy ,when I get a chance & time to watch your channel

[@hands_to_home5671]

Very informative, thank you. Do you have any videos covering charcoal or wood grilling?

[@sugarmama8747]

There's my "man" ♥️ What's on the menu tonight🤔 I love it 🥩 🐟🐤🥖 "delish"😋 You're the "best" Rick ... From New Mexico 🌮🫔

[@WhiteThunderBBQ]

Great tips Rick - hope thats not a wire bristled brush. Id recommend getting a wooden one or a bristle-less brush.

[@jthan709]

Is the grill hot when you’re brushing and cleaning the grill?

[@WhiteThunderBBQ]

@@jthan709 yes!

[@jbell4948]

Great tips. Thank you.

[@jack66648]

Love his garden

[@brentmiller73]

I really like how you talk about a oil spray bottle. I am carious what kind do you use? Or, had good experiences with. I ask because oil is thicker and heavier than most and liquids.

[@boys974]

Is he supposed to touch salt after touching the chicken.

[@lollnIRL]

im really curious about this to.

[@blackgarmentbag7482]

I was wondering the same thing🤷🏾‍♂️

[@mikiedubs3970]

I’m not a hundred percent sure but I think salt is too extreme for bacteria to survive in. I would be more worried about transferring bacteria to the vessel holding the salt

[@InigoMontoya-]

Very few bacteria are halophilic (salt loving), and can grow in salt. There are no known halophiles that are pathogenic to humans.

[@behringerm]

I noticed you aligned the meat along with the grate so you could lift it off in the same angle you pick themup

[@delfinaponce8621]

I love all the recipes

[@matt_valentine]

Chef Bayless, what temperature do you have your grill at for all of these proteins, please? Thank you so much for this video! I grew up watching your show on PBS. You're amazing.

[@Handletaken4]

Med High

[@cybernode33]

As a former Traeger+ user, my switch to Asmoke has been transformative! The Asmoke Essential's digital controller with dual sensors and the new PID algorithm has made temperature control a breeze, ensuring accuracy within 5°F. This level of precision has really upped my grilling game. The wood pellets provide a beautiful, smoky flavor that I've come to love. I was initially concerned about the smaller size, but it's turned out to be a blessing in disguise. It's lighter, portable and perfect for our RV road trips. And not to forget, the app's remote temperature adjustment and recipe sharing features are super handy. I'm excited to continue my grilling journey with Asmoke. #Asmoke

[@Snake-filledChimp]

A lot of great tips here, BUT... I think Rick missed the #1 tip for everyone to boost their grilling game big time... Get a good instant read thermometer - learn the temps for everything and you'll never botch another piece of meat again (unless you aren't paying attention to your cooking). They are invaluable. There is only one exemption, and it's only for absolute pros, legit chefs, and seasoned grilling vets (like Rick). Everyone else just check your ego and go get one.

[@kristinb5121]

I agree. Pros can tell by feel, but for those of us that haven’t done hundreds of pieces, the instant read is a life-saver.

[@greogorybilliot1435]

What kind of cleaning brush do you prefer? Thanks for sharing!

[@11thsm]

Great video. Where do I find the oil sprayer?

[@terrymaldonado184]

love the way you explain things chef!my husband just thinks it is as easy as cooking on stove top ..🙄

[@raymondmendez8092]

Amazing !!! ... we have been grilling for no less than 250 thousand years and people still have to see a video to know how to do it .. amazing

[@Demonsta]

Amazing, but you're here too? Not everyone is privileged enough to grow up in a home that can afford a backyard with a grill, and not everyone is blessed with a parent that has the time, energy, or cares enough to teach them how to use it. Surely you don't think you were born with that knowledge? The fact you think everyone should know how to use a grill on a biological level because our ancestors have had fire for generations... Says a LOT about you, lmao.

[@sd8023]

My favorite vireo you made 🤠🤠

[@eviereal]

Hi Rick, love your grill set up. Is there a way to prevent flare ups while grilling? Mine scare me.

[@cplg2111usmc]

Crack open your grill a bit before fully opening. This will burp your grill. If you mean flare ups because of the grease, there isn't much you can do for that besides just leaving the grill closed so it falls in and since you don't need to be yanking the meats all over the place. Also a good set of long BBQ tongs goes a long way!

[@husanera8396]

Thank you sir...for your kind tips..

[@socojaleesa]

Thank you for this video 🙂🙏🏾

[@nickjamesc3016]

What grill is that? love it. new subscriber!

[@Ragnarok043]

hey Rick uses the same pepper mill as Jacques Pepin

[@BradleySpahn]

Actually the same person.

[@Expired_Snack]

7 dislikes??? Really people... this is actually a great video why the hell would you dislike

[@cybernode33]

As a long-time Qstoves user, I was a little skeptical about switching to Asmoke. But oh boy, was I wrong! The Asmoke pellet grill has completely transformed my grilling experience. The digital controller allows precise temperature control - something I didn't even know I needed until I had it. The wood pellet flavors have added an entirely new dimension to my food, and I am loving it! It's portable, so I've been able to take it on camping trips, and the fact that it can be battery-powered is a game-changer. Also, the fact that it's environmentally friendly with wood pellet use is a major plus. I don't think I'll ever go back to traditional grilling. #Asmoke.

[@hakwrite]

What brand is the spray bottle for oil?

[@tjsullivan4793]

Pretty sure it is EVO brand

[@jepperjep84]

the better bayless brother