Christian Stevenson, aka DJ BBQ, is an American entertainer and barbecue cook. He cooks his dishes over wood and coal and shares some fantastic barbecue rubs, dips, salsas and sauces along with some "awesome Lamb Loin Chops".
I asked Christian some questions:
How did you get involved with the food tube?
I've been presenting Action Sports on TV since the mid 90s and would always bring a barbecue on tour. I wanted to include my love of barbecue in the shows but the executive producer always told me to "stick to the skateboarding content". Then Food Tube came along and I was able to show the foodie side of me.
What was it like meeting Jamie Oliver?
I was nervous as hell. I was deejaying Jamie's 15-Minute Meals book launch party and as soon as he walked in, I played three different tracks in 10 seconds. The manager of the restaurant came over to remind me of the faux pas. It's always nice to have salt rubbed into your wound.
Who introduced you to "the barbecue"?
My father. And his father before him. My parents split up when I was quite young and my father won custody of my sister and I in a landmark court case. So, Dad turned into Mr Mom and had to do everything. He needed help with cooking so taught me what he knew.
How do you make sure your food is cooked thoroughly without burning the outside?
Indirect cooking helps goof-proof your cooking methods. I have safe zones on the barbecue where there's no charcoal or wood. I leave the meat over these areas if I need to cook it thoroughly. A food thermometer helps as well.
What is your favourite meat to barbecue?
I love cooking everything but my favourite thing is flank steak marinated in Italian dressing. Dad made it for me all the time and it reminds me of home.
Have you had any disasters while cooking with fire?
Sure, especially as a youngster. Dad caught me cutting the fat off a sirloin once. I told him that it caused flare ups and I was only going to cut it off later. He then explained that "fat was flavour". This is how I learned.
What is your favourite barbecue marinade?
I like experimenting all the time. But a really simple one is soy sauce, brown sugar and garlic. I use it on pork tenderloin.
Top three tips for the backyard barbecue chef
1)Set your barbecue up for indirect cooking ... my favourite technique is Heat Canyon or Death Star. Charcoal on both sides and nothing in the middle.
2)Always have two sets of tongs. One for the raw meat and one for the cooked meat. Cross contamination sucks.
3)Cold beer.
If you could take anyone in the world out for dinner who would you pick?
Robert Plant, Jimi Hendrix, Prince and Kings of Leon.
