How to Host the Perfect Summer BBQ, According to Celebrity Chef Marcus Samuelsson

Marcus Samuelsson is a BBQ expert.

In fact, the award-winning celebrity chef, 55, recently celebrated the opening of his new restaurant Vibe BBQ at the Grand Hyatt Baha Mar in Nassau, the capital city of the Bahamas.

The poolside hot-spot serves up smoked brisket, pork ribs, jerk chicken and a mouth-watering fish sandwich, among many other items, so Samuelsson knows a thing or two about what’s perfect for a summer soirée.

Samuelsson also celebrated the fifth anniversary of Baha Mar’s Marcus Fish + Chop House, which looks out onto the water and has plenty of conch, shrimp and seafood towers to go around.

First For Women was on hand in the Bahamas to celebrate with Samuelsson, who shared all of his secrets for hosting the perfect summer BBQ. After all, there’s plenty of time to get grillin’ before the kids head back to school!

For those planning their summer BBQ, what’s the biggest mistake you think people make when it comes to grilling — and what’s an easy fix?

Marcus Samuelsson: If you want to grill, you want to grill on high heat. If you want to barbecue, you want to go on low heat. They’re different. If you have a meat — let’s say a brisket — take your time. Put that rub on the night before, put it on a low heat, let it go for a good 6 to 8 hours depending on the size, let it rest. If you got a beautiful meat, like a steak that you just want to put on the grill: high heat, quick, and then bring in a great sauce to it.

For a summer BBQ, what is your go-to menu?

MS: I would keep it as seasonal as possible. I would char my corn. Have chunks of beautiful summer tomatoes in there. I would chop up some watermelon, toss it all with a great vinaigrette. Just keep it super simple and delicious.

For people who are trying to eat well but don’t want to compromise on flavor, what’s a balanced dish that you would suggest?

MS: I love grilled fish. Sear a piece of fish, steam a piece of fish, grill a piece of fresh fish. Underneath that, char some corn, go to the market, chop up some tomatoes. You got a dish! If you don’t want to eat fish, I would do the same thing, but with chicken breast. Keep it clean and simple with some lime on top, and you’re good.

We all want to feel good after food. I think when you eat is important. You really want to not eat later than 8:30/9 on any day.

What is a cooking shortcut or rule you think everybody should know?

MS: How to understand heat is key. These terms that we say as a chef mean something. So searing is not boiling or heating up. To understand those terms will make you a better chef right away. And if you don’t know that word, Google it or search it. It’s going to make you instantly such a better chef. Certain dishes require high heat. Certain dishes require low heat.

What are three things that every great summer party needs?

MS: You need to have a beverage strategy, right? Maybe you’re doing a 10-year-old birthday party. Well, that mocktail should be strawberry, maybe ginger ale, a little bit of mint, a little bit of lime. It should be delicious. Then the adult version might have champagne and a little bit of tequila in that. It’s always about: “Who am I serving?” Also, go local and go seafood. It’s such a fun time to go to that local farmer’s market!

What are some other foods to put on the grill aside from staples like hamburgers and hot dogs?

MS: Vegetables: Peppers, tomatoes, a little bit of jalapenos, maybe grilling a sweet potato, grilling a cauliflower. There’s always someone that — for a religious reason or just their own preference — is a vegetarian or maybe is just off meat for a while, so be considerate on that grill. Add some fish over here, have some meat in the middle with a vegetable to the side.

What can home hosts do ahead of time so they can really enjoy their own party?

MS: The best thing you can do when you throw a party is plan it. Plan it out a week before. If you can get some of that cooking prep done four or five days ahead… [For] something like a barbecue, that brisket you can rub three days ahead. You can even cook it two days ahead, and it’s ready, and all you have to do is heat it up. Really think it through! Everything doesn’t have to be done the day of. The more you plan it, the better the meal’s going to be.