Story by Barebones, Photos courtesy of Rasheed Philips
Making his international culinary debut on what The New York Times ranked as one of the top shows of 2020, Rasheed Philips was a breakout star on Netflix’s American Barbeque Showdown. Although a newcomer to the competition side of BBQ, his culinary mantra “The basics perfected: Time, Temperature, and Technique” thrust Rasheed into the spotlight where he quickly became a fan favorite. Unsurprisingly, he soon cultivated a loyal social media base where his candid approach, humility, and personal charisma reached a wider audience.
We had the opportunity to interview Rasheed and learn more about his craft, and his passion, and hear his tips for creating mouth-watering BBQ.
GET TO KNOW RASHEED
How did you get started in the world of BBQ?
I have always enjoyed cooking. As the oldest sibling, it's just part of the things I have done. My earliest food memory is roasting Red Snapper over an open fire with my Grandfather as a child in Jamaica.
How has your life changed since appearing on American Barbeque Showdown?
For me, the biggest change would be that my idols are now some of my closest friends. We now travel, tour, and cook together. They respect my talent and cooking style, which is the best reward I could ask more.
Can you describe a dish that you're particularly proud of?
Smoked oxtail would be my star dish. It's important to me because oxtail is a dish I grew up on, and I added my own twist to it using some of my favorite barbecue elements.
Do you have any exciting new projects or collaborations coming up in the world of BBQ?
There are many projects ahead (most of which I cannot mention yet), but one that I can is the Barbecue Dept: A new culinary venture to offer bbq and cooking supplies to new folks coming into the bbq community.
Who is your favorite person to grill with?
Hands down, my favorite person to grill with would be Pops, Kevin Bludso.
BBQ TIPS & TRICKS
What's the biggest mistake you see people make when grilling or smoking meat?
Rush the process. Certain meats just should not be done hot and fast. Take the time to prep, properly season your meat, and let the meat rest properly so the juices can evenly redistribute.
What is your go-to method for smoking ribs?
Personally, I enjoy smoking ribs slowly. Don’t get me wrong, I love a roaring fire, but a nice low and slow cook for ribs adds much more flavor, especially when using a mixture of the right wood, such as pecan and oak.
What is your favorite cut of meat to BBQ?
My absolute favorite meat to barbecue has to be a Tomahawk steak. It’s a giant cut and so fun to cook. (I mean, how could it not be--it has a built-in handle!)
Favorite rubs to use?
Truly my own rubs are my favorite, it took me years to get them right. I get a lot of feedback on the poultry rub: Good Feathers; people really seem to like the citrus notes it has.
What are some of your favorite types of wood for smoking meat?
I love using Mesquite, but it's not easy to get my hands on. So I use what is native to my local area, such as hickory and oak. There are so many other kinds of wood, like apple, pecan, and olive. It is best to try as many as you can and find the flavor profile that works best for you.
What’s a sneaky vegetable most people think to grill (& that tastes delicious)
Broccoli! It’s so good when grilled, then drizzle with a little olive oil, sea salt, and a squeeze of fresh lemon juice.
Can you share any tips for achieving the perfect temperature on a charcoal grill?
The best way to get the right temp is to start with less. Get a good bed of coals going first. (Many people start their fires with so much coal!) It gets far too hot, and they have to wait for it to die down a bit, which leads to a waste of coal and heat. Start small and add small splits until you have a manageable fire. Also, make sure to have proper airflow. Without it, you will get a lot of plumes of white smoke.
BBQ ADVICE (FOR EVERYONE)
What advice do you have for someone just starting out with BBQ?
The best advice I can give someone just starting in bbq would be: No one gets it right the first time. Failure isn’t a bad thing; It's part of the learning process. As you keep practicing, you will get better. Keep notes along the way and cook the food you want to enjoy.
Easy Steak Fajitas
Try this simple weeknight(& camp-friendly) recipe from Rasheed & his team.
About
Making his international culinary debut on what The New York Times ranked as one of the top shows of 2020, Rasheed Philips was a breakout star on Netflix’s American Barbeque Showdown. Although a newcomer to the competition side of BBQ, his culinary mantra “The basics perfected: Time, Temperature, and Technique” thrust Rasheed into the spotlight where he quickly became a fan favorite. Unsurprisingly, he soon cultivated a loyal social media base where his candid approach, humility, and personal charisma reached a wider audience. Learn more about Rasheed on his website, and on Instagram.
