This is a “Man’s way to cook!” Chefs who cook this way tend to be pretty masculine and usually ascribe to the “bigger is better” school of cooking. “A full rack of ribs, the fattest T-Bone they can find, or the longest, thickest brats on the block are trademarks for these chefs,” says Castrigno. “It’s all about taste with hearty marinades and rich sauces.” Just like their counterparts who would never ask for directions, this chef knows what he’s doing. From preparing the grill to determining cooking times, it’s all instinct and meant to impress. Though the Grill Master likes to be in control and call the shots, underneath the tough exterior can be a tender ego that responds very well to praise.
Spice Things Up: Don’t suggest that the meal is too heavy. Simply say you’d like something else to go along with it, and then be prepared to make it yourself. If it’s a piece of chicken breast, defer to the chef’s expertise and allow him to grill it for you -- which he will do happily. In other words, hands off his grill! Instead, act as courier between the kitchen and the grill so the chef can keep a close eye on the main attraction.
“After the finger licking and lip smacking over the meal is done, you can expect to be next on the menu!” says Castrigno.