Here's How to Make Everything You Need for the Perfect BBQ
To celebrate the 100th episode of our series How-To, enjoy five of our best recipes for a scorching MUNCHIES-style cookout.
Hey, we just celebrated 100 episodes of our DIY cooking series extraordinaire, How-To. And since it's just about that time of year for making (and eating) all kinds of food and folly outdoors, we thought we'd do you a favor and round up the five videos most useful for planning your summer soirée.
Let's start with Matty Matheson's legendarily perfect cheeseburgers, which are—for obvious reasons—the correct centerpiece for any acceptable barbecue. They're cooked to juicy perfection, they're topped with ingeniously sliced toppings for maximum coverage and flavor, and the How-To episode obviously come with a dose of Matty in all of his weird, hilarious glory.
WATCH BELOW: How to Make the Perfect Cheeseburger with Matty Matheson
Next up: you're gonna need some chips and dip. Courtney McBroom—a native Texas who's also the whiz behind pop-up Casa Blanco—shows us how it's done. It's not good for you. It's not for kale smoothie obsessives. But it's goddamn tasty, and it's the right way to do it.
WATCH BELOW: How To Make Queso with Courtney McBroom
Time to dish numero three: this one's for the West Coast (which is, in the opinions of a couple of MUNCHIES staff members, the best coast). As you probably know if you've had a conversation with absolutely anyone from San Francisco or Los Angeles, Californians take their taquerias very seriously. That's why when it comes to making carne asada, we had to enlist the trustworthy technique of Taqueria La Cumbre, one of SF's best spots for super burritos and tacos. This is definitely a recipe to keep on file: You never know when you might need to make friends with someone who's homesick for the Mission.
WATCH BELOW: How to Make Carne Asada with Taqueria La Cumbre
We know this is a cookout, but we couldn't help but include this video from Javier Wong, a Peru-based chef known as the "Godfather of Ceviche." Javier has enough acerbic wit to carry the video on his unique breed of "charm" alone, but he's also a master at keeping it simple. Three ingredients, a litle know-how, and you can be making ceviche like a true master. Plus, sometimes it's too hot out to eat anything but the cool and raw.
WATCH BELOW: How to Make Ceviche with Javier Wong
Finally, we've gotta have a drink. I mean, obviously—one of the best parts of summer is kicking back with a cold something (a cold something with booze in it, of course). A magical cowboy bartender named Ty Mitchell shows us how to make a just-right Michelada that combines the tart, the refreshing, and the spicy into one extremely drinkable drink of champions.
WATCH BELOW: How To Make a Michelada with Ty Mitchell
Thanks so much for watching How-To! We hope you've enjoyed watching and making the goods as much as we've loved cooking up the videos.
And cheers to many more.