|"Flare ups are a big part of grilling. As a kid I used to help my dad avoid them by standing over the grill with a squirt gun." ~ Chef Richard Chamberlain|
|"Be sure that when you take your steaks off the grill that you allow them to rest before cutting. This will ensure that all of the juices stay in." ~ Chef Ronald Killen|
|"The key is using Kingsford Charcoal, which you should light in chimneys prior to grilling. Also, it's important to set two stage fire zones for searing and cooking." ~ Chef Eric Lackey|
|"Don't be afraid of the grill. Grill anything and everything. Work with your fire and most imporantly, have fun!" ~ Chef David Larkworthy|
|"Always wait for the grill to reach a medium heat as opposed to a high heat to avoid charring your meat." ~ Chef David Rook|
|"I like my steak to be medium-rare so I recommend using a meat thermometer to obtain your preferred doneness." ~ Chef Erik Sierra|
Note: I wasn't able to capture an individual shot of Chef Thomas, but I do have him in several group shots, refer to group shots after the individual chef profiles.
|Left: Chef Daniel Nemec (see above in his profile for his quote) Very Right: Chef Willy Thomas (see above for his quote)|
Congratulations to Chef Richard Chamberlain who won the challenge!
|Winning Chef Richard Chamberlain Center and the Ascending Butterfly Team|