There’s one scent I associate with summer more than anything else. It’s not freshly mown grass, nor coconut sunscreen or even Neapolitan ice cream — though those are all contenders. I’m transported to warm summer nights whenever I smell food sizzling on the grill. That distinctive charcoal smell wafting out of backyards reminds me it’s time to celebrate in the sunshine with loved ones.
Honestly, I’ve always been intimidated by the grill. At family barbecues, my dad handled that part. He would disappear to man the grill and come back with a heaping plate of burgers or brats. It was almost magical to witness as a kid — but I never liked how isolating all the cooking was during big parties. My dad would be grilling, my mom would be finishing up a fruit salad or relish tray, and it all felt disjointed. As a social butterfly, I never wanted to help with tasks that would take me away from the party. As an adult, I steered clear of grilling for the same reason.
Recently, I attended an event hosted by the grill and smoker brand Masterbuilt that completely changed my outlook. What if grilling could be a group effort?
What the grilling party looked like
The event took place in Temecula, California — a warm evening with a cool breeze. I was one of ten food writers being treated to dinner by Chef Eric Gephart, who had set up two Masterbuilt grills poolside, with an adjoining table full of additional ingredients.
I didn’t know I was about to sit through a 10-course tasting menu that would become one of the most memorable culinary experiences of my life.
Why the structure of the meal mattered
My idea of grilling had always been fairly traditional: get a big piece of meat, grill it, eat it. A tasting menu works differently. Each course is small and allows the chef to showcase a variety of proteins and flavors. Chef Eric also included a brief cocktail break after course five, which added a natural rhythm to the evening.
What stood out most was that instead of disappearing to prepare food in the background, Chef Eric made himself part of the meal. He invited guests to participate in assembling courses — sprinkling scallions and toasted chickpeas over plates, brushing lobster with garlic butter, rolling up lettuce cups. It was an immersive experience for both the cook and the guests.
Conversation flowed easily, and we could discuss each course as it came together. Chef Eric shared tips — on reverse searing, for example — and then we got to eat a beautifully cooked piece of steak that demonstrated the technique firsthand.
If anyone in your family is a dedicated grill enthusiast, this kind of participatory, multi-course cookout is worth trying at your next summer gathering.
Source: How to Turn a Backyard Grill Session Into a Group Dining Experience