Grill Confidently

Summer is all about capitalizing on outdoor time, which includes cooking. Sure, backyard barbecues are popular ways to while away a weekend, but it doesn’t always have to be an extensive affair. The beauty of warm weather means opting for time outside whenever possible, all for a quick weeknight burger or experimenting with hyper-seasonal ingredients like tomatoes, corn, and watermelon in salads during a patio lunch break.

Inked checked in with three celebrity chefs from across the country to gather tips for taking advantage of the alfresco cooking season.

Chef Khristianne Uy

In her decades as a celebrity chef—notable clients include Charlize Theron, Ryan Seacrest, and the Kardashian-Jenner family—Chef Khristianne Uy, more famously known as Chef K, has embraced the convoluted career more outwardly than others. Just look at the tattoo on the back of her head that reads “Bless this Mess” or the knife piercing through a crest and crown of thorns that she says, represent “the sacrifices of a chef in the kitchen.”

As dedicated and busy as Chef K might be—she’s the owner-operator of her catering company and still behind the special occasion menus at the Kardashian-Jenner household—she knows a thing or two about more casual events.

For backyard barbeques, she advises “keeping it simple, fresh, and local.” Her tailgating experience has revealed that Wagyu sliders with “Special K” sauce hit it out of the park every time. “They’re to die for,” she says, adding that sauces and “great marinades for meats” are the easiest way to take your entertaining skills to the next level. “Have some killer desserts,” she advises, pointing to peach crumble, strawberry short cake, or a good pie to cap off a summer barbeque.

Best Chicken, Beef, or Pork BBQ Marinade

• 1/2 cup soy sauce
• 2 table spoons sesame oil
• 1(12-ounce) can root beer
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1/2 tablespoon black pepper
• 6 tablespoons garlic, minced
• 2 tablespoons scallions, sliced thin

Method: Mix everything in a bowl and marinate your choice of protein for 24-48 hours.

Kwame Onwuachi

In the heat of summer, you’ll likely find Chef Kwame Onwuachi grilling up a steak — it’s the Bronx native’s “favorite.” He warns, though, “Control your heat! Barbeque doesn’t mean burnt; have different zones on the grill for different temperatures.”

When poolside and in between grill sessions, Onwuachi’s go-to is french fries. “I guess it evokes nostalgia, and they aren’t too messy by the pool,” he shares. After 15 years of working the line — including five years training under top Michelin Chefs Tom Colicchio and Thomas Keller, and a decade of leading five of his award-winning restaurants, including Tatiana, his Afro Caribbean-inspired dining establishment at New York City’s Lincoln Center — it’s no surprise Onwuachi reverts to a childhood favorite in his downtime.

Aside from the casual snack, Onwuachi regularly reflects on his upbringing as the sleeve on his right arm respectively honors the American South and West African culture he grew up around. “It depicts two recipes coming together: gumbo and egusi soup. It means a lot to me in regards to my culture and how they are linked,” says Onwuachi of the ink designed by Mark Vanness. “He freehanded the whole thing; it was incredible to witness.”

Jerk Paste

This spicy Jamaican marinade and seasoning is the perfect way to add some heat to grilled chicken. Made in three steps.

Spice Pickling Liquid for Peppa Sauce
Yield: 3 cups

• 1 3/4 cups white wine vinegar
• 1 1/4 cups water
• 1/4 cup sugar
• 3 tablespoons plus 1 teaspoon kosher salt
• 12 thyme sprigs
• 4 teaspoons whole coriander seeds
• Half of 1 habañero, stemmed and roughly chopped
• 2 long, thin slices ginger

Method: Place all ingredients in a medium pot and bring to a boil over high heat. As soon as it comes to a boil, remove it from the heat. Let cool completely, then strain through a fine-mesh sieve and transfer to a clean jar with a tight-fitting lid. Spice pickle will keep in an airtight container in the refrigerator for up to 6 months.

Peppa Sauce

• 2 cups Scotch bonnet chilis, stemmed and roughly chopped
• 2 cups spice pickling
• 3/4 cup garlic cloves, peeled

Method: Make the Peppa Sauce by combining all ingredients in a food processor; process until smooth. Transfer to a jar with a tight screw top and store in a cool, dark place for a day. Measure out 3 cups for the jerk paste, then store the rest in the refrigerator for up to six months.

Jerk Paste

• 3 cups Peppa Sauce
• 2 1/2 cups soy sauce
• 2 cups green scallions, chopped
• 3/4 cups fresh thyme, wood stems removed
• 1/3 cup Worcestershire sauce
• 2 cups ginger garlic paste
• 3 tablespoons dark brown sugar
• 1/4 cup Diamond Crystal Kosher salt
• 1/4 cup allspice, whole
• 4 whole cinnamon sticks, broken into pieces
• 4-5 bay leaves, fresh
• 10-12 cloves, whole

Method: Combine all ingredients in a blender; blend on high to a smooth paste. Make sure to mix the batches thoroughly for consistency’s sake.

Aaron Sanchez

When cooking alfresco, Chef Aaron Sanchez reminds us of the important differences between barbecuing and grilling: “Barbeque is low and slow. Grilling is hot and fast.” For fans of the latter, the restaurateur and TV personality encourages home chefs to grill more fish, shrimp, and vegetable skewers. “People always assume grilling has to be steak or chicken,” he says. If you opt for a fish, like salmon, he advises cutting them into pre-portioned medallions rather than a full 8-ounce salmon steak — it’s less messy and guests can enjoy a bite of everything.

More wisdom from Chef Sanchez: invest in a proper cooler — handy for both cold and hot items — prepare all your sides ahead of time, and always apply the barbeque sauce after cooking to avoid burning the sugar solids and making your protein bitter.

Some might credit Sanchez’s wealth of culinary knowledge to his nearly four decades in a professional kitchen, but he says it predates that, with early memories of admiring the culinary creations of his mother and grandmother. “Aaron has a long lineage of cooking in his family, which he’s attributed in his tattoos,” says Michelle Myles, co-owner of Daredevil Tattoo in New York City and Sanchez’s tattoo artist since 1995, before she even had the shop and prior to tattoos being legalized in the city in 1997.

Sanchez commemorated his family’s influence with multiple tattoos, including the iconic La Catrina on his forearm for his grandmother and Our Lady of Guadalupe for his mother, who is “watching over me” on his shoulder.

Sanchez is pretty much inked from head to toe at this point, but he values his relationship with Myles, so he tends to revisit her for maintenance, especially for his hands (important as a chef), and to reminisce about how far they’ve both come. “We used to bargain food for tattoos,” he says. “I never knew what tattoos and chef culture would become. It’s ironic now — tattoos come hand in hand with chefs, many that go to Michelle.”

Mexican Street Corn

• 6 ears of corn on the cob
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon Mexican chile paste, or sambal
• Juice of 1 lime
• 4 tablespoons cotija cheese, grated
• 2 tablespoons cilantro, chopped
• 2 tablespoons green onions, chopped
• 2 teaspoons chile powder
• Salt to taste

Method: Grill the corn and cut the kernels off the cob (this can be done ahead of time). Mix the mayonnaise, sour cream, chile paste, lime juice, and half of the cotija in a medium-sized mixing bowl. Place the corn kernels in a hot sauté pan and stir until hot. Add the corn to the mayo mixture and combine. Fold in half of the cilantro and half of the green onions. Pour mixture into a serving bowl and garnish the top with remaining cotija, cilantro, green onion, chile powder, and salt.

A Legacy That Keeps Burning

Hasty Bake’s grills will get you fired up about backyard barbecues.

Manufactured in Tulsa since 1948, Hasty Bake Charcoal Grills has built a legacy that runs deep in backyards, patios, and smoke-filled competitions across the country. Every grill is a nod to American craftsmanship that doesn’t cut corners. More than just metal and fire, each one carries stories, passed down and seasoned over time. Built to smoke, bake, and sear over real charcoal, Hasty Bake grills are as versatile as they are reliable. From slow-smoked ribs on a Sunday to late-night burgers, Hasty Bake offers no shortcuts and no gimmicks—just fire, flavor, and the freedom to cook your way.”

A Nod to World-Class Wagyu

Backed by top chefs around the world, Snake River Farms delivers legendary flavor right to your doorstep.

Snake River Farms is proud to be “The Pioneers of American Wagyu Beef.” Since 1968, the brand has been crafted by generations of ranching families in the Pacific Northwest, driven by an unwavering passion for quality.

Snake River Farms American Wagyu beef and Kurobuta pork are raised with purpose and finished with unparalleled care.  That dedication is why some of the best chefs in the world — like Chef Thomas Keller and Pitmaster Tuffy Stone, a six-time World BBQ Champion — trust Snake River Farms.

Renowned for cuts that are rich, buttery, and intensely marbled, Snake River Farms transforms every meal into a lasting memory. The Snake River Farms team understands the value of patience, precision, and passion. From ranching to feeding to final production, Snake River Farms is involved at every step. This commitment is not just a business model; it’s a promise.

Whether it’s an award-winning brisket prepared for a crowd, or a pair of ribeye filets for an intimate gathering, Snake River Farms delivers directly to your door, ready to elevate any culinary experience.