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People Top 5
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- July 01, 2013
- Vol. 80
- No. 1
The Grill Master!
Acclaimed Barbecue Chef Tim Love Shares His Secrets for Hosting a Backyard Bash That's Big on Flavor, Family Fun and Texas Flair
Of course, Love has majorly upgraded the equipment he cooks on from the old hibachi days. At his Fort Worth home, he has a state-of-the-art outdoor kitchen that—despite having more than ample space—he's purposely kept compact. "When it comes to cooking, I'm a little particular," he says. "I don't like anybody helping out. I built my kitchens so that there's really only room for one person to move around. I'm having fun when I cook, so I'd rather have other people drinking cocktails."
Love has plenty of helping hands around for prep work, though: his wife of 14 years, Emilie, 41—whom he met when they both were working at a Colorado restaurant—their son Tannahill, 11, and twin daughters Ella and Anna, 10 (who all use special kids' knives). "I had 'T' chopping vegetables when he was about 4," says Love of Tannahill. "And he's never cut his finger, knock on wood. The girls too. They love chopping vegetables and making pasta. Kids like anything that gets their hands dirty."
When it's time for the Love family to host a backyard barbecue, they literally go whole hog. "We keep a whole hog in the kitchen, so people have a cocktail and just shave off some ham," says Love. "And everyone always wants me to cook steaks, but I throw some seafood—grilled shrimp or a crawfish boil—and smoked vegetables on too." As for drinks? "We usually have some form of margaritas, because this is Texas, and we drink tequila here." But it takes more than just good food and drinks to throw a stellar barbecue, says the chef. "If we have a party for more than 50 people, we always have a live band," says Love, who also makes sure there are plenty of other diversions on hand. "We throw horseshoes and play bean bags. We're fortunate to live on a great street with a lot of close friends, so our barbecues create a great sense of camaraderie."
Tim's Grilled Steak
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January 31, 2015
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