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Jamie Purviance

Culinary Director

When I’ve got a hot fire and well-marbled steaks, it’s bound to be a great day.

WHO YOU ARE AND WHAT YOU DO FOR WEBER?

I am Weber’s Culinary Director, which means I get to spend a lot of time -- almost every single day -- playing with grills and developing new recipes and techniques for our cookbooks. So far I’ve written more than a dozen books. The more I grill, the better I get.

WHAT IS YOUR FAVORITE WEBER PRODUCT?

Putting aside the grills themselves for a moment, I’d like to give a shout out to the grill pans that have come along in recent years. When I’m grilling oddly shaped vegetables and any little items that otherwise might slip between the bars, those perforated pans are fantastic.

FAVORITE THING TO GRILL?

When I’ve got a hot fire and well-marbled steaks, it’s bound to be a great day.

CHARCOAL OR GAS?

That question always puzzles me because it suggests that one is always better than the other. I disagree. That would be like saying chocolate ice cream is always better than vanilla. Whether we are talking about ice cream or grills, my top choice depends on the situation.

WHAT'S YOUR BEST GRILLING ADVICE IN ONE SENTENCE?

Create at least a couple zones of heat so you can give your food with exactly what it needs when it needs it.

HOW DID YOU GET STARTED WITH GRILLING?

As a little kid, I started by helping my dad at the grill, but decades later I took the deep dive into grilling while living in Southeast Asia, where outdoor cooking is a form of art as old as mankind and it is always evolving.

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