Bakersfield Life

Larry Reider's secrets to barbecue success

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      Many may know Larry Reider as the popular and former Kern County Superintendent of Schools, but there’s another best-kept secret about him.

       Reider loves to cook, and he’s good at it — especially when it comes to barbecuing. He’s been known to host barbecue parties for friends and loved ones.
      “As long as I have been barbecuing, I have loved it,” he said. “I enjoy trying new marinades, smoking woods and recipes from other countries.”
      His love of cooking could be credited to his mother and siblings, all great cooks.
       “I started barbecuing regularly when my daughter was growing up,” he says. “She was a very ‘particular’ eater and taking her beyond her  ‘limited’ menu took some doing. I started barbecuing things like lamb chops, which she loved. I then expanded to other items like salmon, and soon, I was barbecuing everything.”
      The longtime educator has been barbecuing for almost 35 years.
      “At first, it was pretty much your basic, hot dogs, hamburgers or chuck steak,” he said. “Over the years, I have expanded menu items and cooking methods.
      “Barbecuing to me, means I am going to have a good time with family and/or friends over a good meal (and at times, good wine).”
      Because it is the summer and grilling is definitely on many of our minds, Bakersfield Life Magazine asked Reider to provide readers with some great barbecue tips so that we can all enjoy a great meal with those we love.
In his words:
1. If possible, use local, fresh ingredients. Good ingredients are the secret to a successful barbecue.
2. Use the right grill. I use a charcoal or gas grill, or a smoker, depending upon what is being grilled and how much time I have.
3. Use dry “rubs” made of spices and herbs to impart a deep, crusty flavor to meats. Make your own or use one of many fine commercial rubs available.
4. Use different woods, or chips, to flavor meats. Alder is good for fish; apple for chicken pork or game; hickory for pork and beef; maple for pork or poultry; mesquite for beef; and oak is good for fish, poultry and beef. Grapevines also work well for some meat.
5. Cook large pieces of meat indirectly. Use an aluminum drip pan under the meat to catch drippings and/or to hold water, beer or wine to keep food moist while cooking.
6. Rub the grill before cooking with olive oil. This keeps meat from sticking.
7. Turn, don't stab meat on the grill. This keeps the meat moist.
8. Remember, just about anything can be grilled. I grill vegetables frequently. Some fruits grill well; and I often throw fresh herbs right on the fire to impart their flavor to meat while cooking.
9. Use marinades or bastes. They flavor meats and add moisture.
10. I try to grill with wine or beer (and sometimes it actually goes on the meat)!