06/13/17 6:00am
Grace and Grit barbecue pop-up

Tim Coughlan at the grill during a Grace & Grit barbecue pop-up earlier this season. (Credit: Madison Fender)

For Tim Coughlan, the pitmaster at Grace & Grit caterers in Southold, the open flames of a grill offers a primal outlet to both play with fire and to turn a piece of raw meat into sustenance. “It brings out the caveman in me,” he said. “It goes back to the origins of cooking.”

The smell of char-grilled meat and vegetables is in the air as barbecue season is in full swing on the North Fork. But Coughlan, who studied at Johnson & Wales University’s campus in Charlotte, North Carolina, and worked at various restaurants in the South, reminds home chefs to watch what they label “barbecue.”

“The New York definition of barbecue is usually burgers, dogs and chicken on a grill,” he said. “That’s a cookout, not a barbecue. Not that there’s anything wrong with that.” (more…)