tim love

Earlier today in a white tent at the Food and Wine Classic in Aspen, Tim Love grilled up some big meat. The cowboy chef from the Lone Star State has a very specific steak-cooking method. He uses premium cuts of beef (his current fav is the Italian-equivalent to Wagyu) and is not a fan of marinades. "You want the meat to taste like meat. You don't want it to taste like Worcestershire sauce. If you want to taste Worcestershire sauce, have a shot of it with your steak," the chef joked. To check out his technique for perfectly grilled steak, read on.

With their scrumptious eats, entertaining demos, and celebrity chefs, it's hard not to enjoy a food festival. However, what I love most about attending culinary events are the little details and unforgettable moments. For example, at the Food and Wine and Rum festival in Barbados, while waiting to speak with Chef Tim Love, I looked down at the grilling demo he was setting up and noticed his knife. Isn't it hysterical that Tim Love's knife is from Guy Fieri's Knuckle Sandwich line?!

To take a look at more fun photos from the weekend, browse my gallery after the break.

At the Food and Wine and Rum Festival in Barbados, we spoke to chef and proud Texan Tim Love. When asked his opinion of the "vegetables are the new meat" movement, the tequila-guzzling cowboy was quick to respond: "I don't understand movements. The media makes them up. People have always eaten vegetables. I've always had a tomato garden; everyone in Texas has tomato plants. There's nothing new there." Love also believes the most important culinary skill a home cook can have is patience: "30-minute meals don't exist."

Finally, Love shared some exciting news: this May he'll be starring in a brand-new show on the Food Network. Although he couldn't reveal specific details, the competition series will be called Best in Smoke and was recently filmed in, ironically, New York City. Love will participate as a judge. Are you a fan of the manly Love? Will you watch his show?

Quite possibly the king of Texas, chef Tim Love is known for his hearty cowboy cuisine. When I saw that he was scheduled to preform a seminar for the first time ever at the Food & Wine Classic, I knew I couldn't miss it. The crowded cooking tent was packed with enthusiastic carnivores eager to learn Love's secret to steaks. To find out what he had to say keep reading.

In what may be the world's first pairing of chuck wagons and ceviche, the Top Chef gang went camping this week. In 100-plus degree heat on a dusty dude ranch, the chefs prepared meals over fire pits for a group of hungry ranchers. It looked simultaneously horrible and highly entertaining.

Who do you think looked most home on the range? Let's talk about it when you read more

After falling in love with his Texas accent and cowboyish ways on the first episode of Top Chef Masters, I was more than happy to RSVP to a special luncheon hosted by chef Tim Love at the Food & Wine Classic in Aspen. Love spent the entire night before the lunch slow-roasting three whole animals — goat, lamb, and venison — over a mesquite wood grill. He applied a different technique and application to each one. Love filled the lamb with mirepoix and wrapped the venison in bacon. He made a trio of dishes that paired with Belgium beers. Marc Stroobandt, a master beer sommelier, was on hand to teach guests how to properly pour the brews — creating a nice heady foam is a must! Love's trio included a goat crepinette with braised lentils, lamb tacos with Texas salsas, and venison sliders with a aioli. To take a better look at the lunch, read more