Grilling is a favorite of men for its sizzle, char and flame. Grilling unites people who love to eat. We created Up In My Grill as a new Man Connoisseur feature where we interview celebrities about grilling. We grill celebrities about grilling.
Edward Michael “Bear Grylls” is a British Special Forces veteran best known for his outdoor journey and survival expertise. He has hosted NBC’s Escape Alive and Channel 4’s Wild Weekends. He also hosts Discovery’s Man vs. Wild. His newest series, Escape From Hell is coming out.
Evidently, the person is a badass. What fuels Grylls’s passion? The person lives up to his title. Try grilling like Bear Grylls.
Man connoisseur (GG), What is your favorite thing about grilling outside?
Bear Grylls: I have always loved a good barbeque. The outside of us reveals our true nature and can help people discover their passion and purpose in life. It’s a natural defrag. A great barbeque can be done at home with a few friends, large shrimps and some selfmade cocktails.
Which is your favorite option for grilling: Charcoal or gasoline?
BG: We have a cool old Patagonian wrought-iron BBQ on large wheels that we’ve been using for years, way past the British summertime. It’s authentic to cook on a hearth, and you have to take time and care in arranging the wood and coals.
GG – What is the best way to hack your grill in “Grylls style”?
BG: I use our BG Professional Knife Final to cut up a lot of food. Always use a nice metallic spatula. My grilling secret, however, is to mix flavored grilling wood chips with the coals.
GG What do you consume while you grill?
BG: Tea. Tea is a very important word. If I don’t have tea, I make it with pine needles.
GG What is the oddest thing you have ever cooked… or appreciated?
BG: Scorpion kebabs
GG – Your favourite responsible after-grilling pleasure
BG : A sizzling bathtub and pina Colada… collectively.
GG – Favorite meal on the grill?
I love grilled shrimps and haloumi. However, my favorite meal is squid that has been marinated with garlic, lemon juice, white wine and salt. Dessert is bananas wrapped in foil and stuffed with chocolate. These textures are completely different and melt in your mouth.
Use the following recipes to recreate Grylls’ grill.
Complete Grilled SquidBy Kristin Alpert
What you will want:
1 lb. Clean squid rinsed in sea water
2 minced garlic cloves
Half a cup of good white wine (such as 2013 Cloudy Bay Sauvignon Blanc, or 2012 Francis Ford Coppola Directors’ Reduce Sauvignon Blanc).
Add 1/4 cup extra virgin olive oil
Juice of one lemon
Black pepper and sea salt
How to make it?
Combine the wine, lemon juice, garlic and olive oil in a medium-sized bowl. Reserve 2 Tbsp in a separate bowl to use as a sauce. While you heat up your grill, marinate the squid for 10 to 15 minutes in the remaining marinade. Grill the squid and turn it frequently until cooked through and golden brown, about 5-10 minutes. Remove the squid from the grill and slice it into rings or stripes. Season with salt and pepper and drizzle the marinade. Pair with white wine straight from the bottle. Serves between 3 and 4.
Complete Grilled Bananas
By Kristy A. Alpert
What you will want:
4 bananas
24 oz. Chocolate (try Lindt Excellence Dark with a Touch of Sea Salt, Chuao’s Roaring Rocking Highway Bars, Reese’s Items or Chuao’s Maple Bacon bar)
Whipping cream is available as an option.
How to make it?
Ensure that you do not lower the banana while reducing it. Wrap the banana in foil and then stuff the slit with some chocolate. Wrapped bananas should be placed on a grill and heated directly until the chocolate melts. This will take about 8 minutes. Remove the bananas from their wrapper and serve them in their own peel using a fork. If desired, top with whipped crème. This recipe makes 4 servings.
Mark Alpert –Meals photos
