Noah Galuten

Noah Galuten has spent years cooking alongside some of the best chefs, pit masters, and grill masters in America, so when it came time to write Grill Time, he wanted to share everything he had learned. He joined the show to share his Five Rules for Better Grilling, covering everything from why gas grills deserve more respect to the flavor advantages of cooking with wood and charcoal. We also get into the surprising power of mayonnaise, why chasing perfect grill marks can be overrated, and the one tool that will instantly make you a more confident cook. Whether you’re feeding a crowd or just trying to get dinner on the table, these are practical rules you’ll actually use.Summer has officially arrived. The days are longer, the drinks are colder, and every meal suddenly feels like a good excuse to be outside. There’s something about cooking over fire that changes the pace of the day. Neighbors linger a little longer, friends show up a little earlier, and dinner becomes the event instead of the thing that happens before it. If you’ve been looking for a reason to dust off the grill, invite some people over, and make the most of the season, this conversation is the inspiration you need to get started.Photo by Kristin TeigJacaranda’s recent opening in Los Angeles has had the culinary community abuzz with Daniel Patterson’s return to fine dining. Opened and owned with his wife, Sarah Lewitinn, this thirty-seat, tasting menu has been years in the making. Read my latest profile for Fine Dining Lovers on them, their love story and their road to opening. IntroductionHello, and welcome to Five Rules for the Good Life. I’m your host, Darin Bresnitz.Today, I’m joined by Noah Galuten, whose new cookbook, Grill Time, Why You Should Be Grilling for Better, Healthier, Easier, and More Delicious Meals, is out now wherever books are sold, to share his five rules for better grilling.We talk about how there’s no shame in the gas grill game. With that being said, nothing tastes better than smoke in food and how one secret ingredient is the key to better grilling.Summertime is here and if you’re looking to get outside and to do some cooking, there is no better conversation for some inspiration and some rules to get your grill game going.So let’s get into the rules.Why Grilling Is DifferentNoah, it’s so good to see you. Congratulations. Your new book has been out for a little less than a week. Grill time. Thanks for stopping by and making time for the show.Thank you for having me, man. This first week has been so great. Summertime is here. It’s time for grilling.What do you love so much about this season and cooking this way?There’s so many things I love about grilling and the great thing about living in Los Angeles is you can grill 12 months out of the year. I know. I try to be nice to the people who don’t have the weather that we have.That’s true. Grilling is just the way that I actually find myself cooking for my family the most often. It is easier, cleaner, faster, often healthier than you would do it on the stove. There’s stuff that I would never do on a stove in a million years that I will do on a grill a hundred times out of a hundred.To cook a piece of chicken, to put on a salad, who’s pan searing? No one. It’s always grilled chicken at a restaurant. Throw it on a gas grill in the back, charcoal grill. You’ve got something instantly.A lot of people get intimidated by grilling. It’s usually due to one bad experience because they’ve only tried it a handful of times. How do people get back on the horse after having a grilling mistake?It’s like anything. The second time is going to be so much easier. The barrier to entry is basically having a grill. And once you have one, do it a couple times, get better at it.Writing Grill TimeOnce you find that inspiration of what to cook and how to cook it, it just makes you want to get outside even more. With so much of this type of cooking under your belt, how did you select the stories and recipes you wanted to share?When a band has their first album, they spend their entire life creating it and then your second album is two years later and you’re trying to come up with a whole lifetime of stuff.This was this lucky stroke of mine because my first cookbook was so much of my family cooking growing up, my mom’s food, the food that I make for my family at home.And then I have this whole other side of grilling that I’ve been doing forever and learning from amazing men