Chef Tim Love's Grilling Demo Slideshow

By
Arthur Bovino

"Campbread" as Chef Tim Love called it, was a simple, premade bread recipe that got some oil and salt and then went directly on the grill. It was flipped once, and removed shortly after.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

"Campbread" as Chef Tim Love called it, was a simple, premade bread recipe that got some oil and salt and then went directly on the grill. It was flipped once, and removed shortly after.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

The campbread was just as easily cooked a la plancha. Here, the chef pressed sliced chiles into the bread before cooking it.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

Before ending his demo Chef Love seasoned some tuna with herbs and a rub, then threw the steaks on the flattop.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

“What kind of oil do y'all use when you grill?" asked Chef Tim Love during his demo. "Olive oil? Vegetable oil? I use peanut oil. But the most important thing when you're grilling, you need to have some white wine to drink, or some friends around to talk with. Otherwise you’ll start doing the worst thing possible. You’ll start moving the meat around."

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

"The worst thing you can do is move things back and forth," Chef Love said of cooking meat on the grill. "The way I like to explain it is to stay in your house. Think about it, you don’t move all your stuff into a house and then start moving everything all over again, you settle in. Same thing with the meat when you put it on the grill. Let it cook.”

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

Langoustines on Chef Love's prep station.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

“Look at these," said Chef Love of the langoustines as he removed them from the flattop. "Gangsters. My kind of gangsters.”

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

Chef Love made some unexpected suggestions for things that work well for cooking a la plancha. One, a pairing,  was beets with ricotta. He dropped a huge dollop of ricotta on the flattop next to the peeled halved beets he'd seasoned and drizzeld with peanut oil, and let it all cook. He flipped the ricotta just once after a minute or two, and then removedf it after another minute.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

The ricotta and beets were tossed together, plated, and dressed with chives — a simple dish with warm smooth textures, and a muted sweetness.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

"One of the best things in the world is grilled pickles," said Chef Love. "This is something I started doing as a kid."

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

Still sour, but with muted vinegar flavor, Chef Tim Love's pickles lost some of their crunch, but not their appeal.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

“We’ve got some chiles here, because I like to eat chiles while I cook," the Chef said. "When you’re cooking you want to get the blood flowing. The two ways of doing that are chiles, and shots of tequila, which I did a few of before. I know it’s early, but you’re in Barbados, and you’re on vacation, right? You want a shot, just come on up here and I’ll pour you a shot of tequila. We keep the shaker ready.”

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

Another unexpected item on the grill — cheese. Thick slices of American and Manchego cheese were cooked a la plancha and on the grill.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

The cheese cooked a la plancha topped off the hash browns that Chef Love had cooked for twenty minutes just inches away on the flattop with oil, salt, and pepper — crispy, chewy, salty, and very good, like breakfast food, respected.

Grilled steak, langoustines, ricotta, and pickles at the Fairmont Royal Pavilion.

Arthur Bovino

The cheese that had been grilled accompanied Chef Love's grilled artichokes. "See this crispy bit?" Chef Love noted of the crusty cheese that had cooked on the grill. "Don't be afraid to add that right back on top. That's good stuff."