Interview: Ben Forte – the TV BBQ chef is about to make you really hungry
...and you'll probably want to upgrade your barbecue, too
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Ben Forte loves to barbecue. Breakfast, lunch or dinner, you'll find him firing up his Kamado Joe barbecue and cooking everything from waffles, to pizzas, epic burgers, incredible steak, low & slow ribs, and even curries and meatballs.
After spending hours drooling over his popular Instagram page @bbqforte, we had to ask the TV BBQ chef, BBQ podcast host and Kamado Joe marketeer a few more questions, and get some top barbecuing tips on everything from equipment to cuts of steak...
What’s your barbecue background? How did you get into it?
My passion for BBQ started from a young age. My dad would always be the one running the BBQ for charity events for our local rowing and football club. It was always where the fun was at and I just wanted to be part of it.
What barbecue would you recommend people get their hands on to up their grilling
A Kamado Joe ceramic barbecue!
Would would you say are the top three advantages of using a Kamado Joe grill?
Versatility - you can really cook anything on them you can grill, bake, roast, sear, smoke and it even works perfectly as a pizza oven or rotisserie!
Efficiency - the thick ceramic walls retain so much heat that you need to use less fuel to keep it hot.
Longevity - they are built to last a lifetime! The ceramics have a lifetime warranty and you can leave it out all year round, winter barbecues are definitely a thing!
What advice would you have for people who want to improve their barbecue skills?
1. Setting up cooking zones. Having a hot zone and an indirect zone is key to being able to achieve great results, don’t just have a roaring hot grill!
2. If you're looking, you're not cooking. Your barbecue has a lid so you should use it. Closing the lid will keep the fire under control and help cook your food through, like in an oven.
3. You really need a thermometer to check the temperature of your food. This gives you the confidence to know the food you are serving is cooked to perfection.
4. Use good quality charcoal. Big Block (Restaurant Grade) is what you need. Big block burn hotter, give better air flow and last longer.
5. Cook low and slow. Lower temperatures for longer time gives you amazing smoky flavour and helps keep your food from drying out.
Why do you think charcoal is best for barbecuing?
Charcoal gives the best flavour and it's natural. You just can’t beat the fun and flavour of charcoal.
Have you got a favourite wood to use for smoking?
It depends on the food, I think of wood as a spice or herb, different woods work better with different foods. Hickory is my favourite with pork, Apple with Chicken and Oak with Beef.
What mistakes do people often make when they’re barbecuing?
The biggest mistake is getting the bbq too hot. As soon as things get too hot it’s hard to cool them down and food will burn on the outside and not be cooked in the middle.
Who’s your barbecue inspiration/which other barbecue cooks inspire you?
Chef Eric Gephart is my favourite barbecue chef. I love his whole approach to cooking “simple things cooked perfectly win every time!”
What’s the best fuss-free thing to barbecue?
Spatchcock Chicken is really easy to do, makes cooking really easy and makes a great centre piece for the table.
What’s the best thing to do low and slow on a barbecue?
My favourite thing to cook low and slow is beef short ribs. I like to add a rub of black pepper, coffee, cacao powder and smoked paprika.
What unusual things would you recommend barbecuing?
You should try Goat. I often get goat from Cabrito and it’s an amazing meat, similar to lamb.
What’s the best cut of steak for barbecuing?
My favourite cut of steak is a Tri-tip steak. Tri-tip steak is a triangle shape and cut from the sirloin. It is also known as a bottom sirloin steak. It has a good fat content, tender and rich flavour.
What’s your favourite meat to barbecue?
That is a tough one, it’s like picking your favourite child. It probably has to be beef as there are so many different cuts and different flavours and dishes that can be achieved.
What’s your favourite vegetarian thing to barbecue?
One of my favourite vegetables to cook is butternut squash direct in the coals, put the whole thing direct in the fire and cook for around an hour, the skin will burn but it protects the flesh inside and gives it and amazing smoky earthy flavour.
What’s topping your ultimate burger?
For me the ultimate burger topping is pretty simple: bacon, cheese and gherkins. But the real effort needs to go into choosing the best quality beef with good fat content, at least 20%.
What’s topping your ultimate hot dog?
Like with burgers I am quite a ‘keep it simple’ kind of guy. Hot dog, beer-fried onions, ketchup, mustard and a few jalapeños.
What’s your secret barbecue tip no-one else would know?
I can’t say as then you would know too! But on a serious note, I don’t believe in having secrets with cooking, for me food is all about sharing.
What’s the single best thing you’ve ever barbecued?
Pork Belly Burnt Ends are probably the most popular thing I served to people last year. Low and slow smoked pork belly then added to bbq sauce, butter, honey chilli rub and maple syrup. Cook until the sugar starts to burn and the pork is starting to fall apart.
Chicken, burgers, pork or ribs?
Burgers, because you can honestly do anything with a burger. Last week I made a full English breakfast burger with onions, mushrooms, hash browns, bacon, cheese, fried egg and baked beans.
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Comments (4)
Love this guy! He does remind me that I need to buy a new grill. Mine's kind of old and small. Now instead of working, I'm looking up new grills and dreaming of barbecuing.hahahaha
There is nothing wrong with that Chris! I got SO hungry doing this interview. All Ben's food looks amazing!!
I can only imagine. I was starving for some good barbecue just reading the interview.