Fred Thompson

Fred Thompson is a food writer, food stylist and culinary developer. The author of eight cookbooks, he is a columnist for the News & Observer in Raleigh, North Carolina, publisher of Edible Piedmont, and teaches regularly at the Institute for Culinary Education in New York City, the Greenbrier and the Viking Culinary Centers. Thompson's latest book, Barbecue Nation, is a culinary mosaic of what 14 million Americans like to do most when it comes to cooking — make dinner at the grill. His next book, Grilling with Gas, will be released in spring 2009. Thompson is a member of the Southern Foodways Alliance, Slow Food and IACP. He lives in Raleigh and New York City.

Fred's Tips:

• For seafood that turns effortlessly without sticking, season the seafood, then spray generously with Crisco® No Stick Cooking Spray. Use Crisco® Olive Oil to include a Mediterranean influence.
• Add a little wood flavor to your steaks and burgers by placing a few wood chunks that have been soaked in water over the cooking grates at the back of your gas grill. Light the burners to preheat and close the lid. By the time the grill is hot, the chunks should be smoking which adds extra flavor without a lot of effort.
• Cut back on fat by making a faux marinade. Spray chicken breasts or pork chops with Crisco Olive Oil Cooking Spray. Season with a paste of chopped garlic, the juice of one lemon and dried Italian seasoning blend. Spray again, put in a zip-top bag and refrigerate for at least four hours to get all the flavor of a good marinade with less fat.
• A clean grill insures successful results. Let the heat from your grill help you keep it clean. As you finish cooking let your gas grill (or Charcoal) continue heating for a few more minutes, with the lid down. Brush the grilling grates. When you preheat your grill for the next use, the heat again is your friend, and will help burn off any remaining residue.
• Don't forget to give your spatula and tongs a quick coating with Crisco Cooking Spray so they don't stick to the food.
• Learn to use "Combination Grilling". Have a direct heat area of your grill for searing and a slower heat area (indirect) to finish the cooking. This is especially helpful with thick steaks and chops and bone-in chicken pieces.