Eammon Azizi holds a sideline as a creative writer and director, and also does his true calling as a barbecue pitmaster and competitive cook. Based in Buffalo, New York, he works the hot spring and summer months to grill and smoke, then shifts to the chaotic tailgate season during fall and winter months in order to work year-round. His attention to detail and imagination take the backyard barbecue art from simple to sophisticated. Regular treks to Costco are used to stock up on high-end proteins and staples that have a shelf life of months, which means he’s always ready for an impromptu barbecue or pressure cooker challenge. Here are the 13 essentials that elevate his barbecue experience to the next level, categorized under basic equipment, proteins, food preparation hardware, hydration, and entertainment.
Kingsford Charcoal
Eammon relies on Kingsford charcoal due to its premium quality, consistent briquettes purchased in bulk at Costco as a cost savings. They light up nicely and clean and give the greatest sear on steaks, burgers, or hot dogs cooked well done. The massive packages mean he never experiences a shortage, whether it’s spur-of-the-moment barbecue or competition, so charcoal is part of his grill arsenal.
Tents
Spontaneous weather conditions are no match for Eammon’s gear, with tents covering him and his food from rain, snow, or sunlight. When having barbecues, he uses one or two tents to cover ingredients and dishes from any exposure and take good care of their quality. This hassle-free setup does not compromise on food safety while not sullying the spontaneity and convenience of the cooking process.
Folding Tables
The folding tables are the base of Eammon’s outdoor kitchen, and two or three are utilized for prep, tools, and plating. They are easy to transport to tailgates or competition, rendering them workflow-efficient, freeing up time he can devote to other activities. The organized setup enables him to remain efficient, unencumbered to attend to the art and enjoy the experience.
Coolers
Coolers have more function than cooling beverages in Eammon’s kitchen; they’re needed to chill large pieces like pork shoulder or brisket. When he cooks, he wraps meat in foil and a towel, and places it in a cooler to keep it warm for hours. The technique is the secret to tender, full-bodied finished dish, ready to serve when guests arrive.
Folding Wagons
Folding wagons carry large barbecue gear easily to parks or festivals. He loads them with ingredients, utensils, and tools, which facilitate setup at far-flung locations. Being at hand contributes to efficiency, ensuring the preparation work is more manageable and enabling him to focus on the barbecue.
The arrival of warm weather signals barbecue time for Eammon, which translates to marinating and smoking Costco Swift backribs. Sold in batches of three, they are the ideal number to fit in his smoker to cook consistently. His careful process produces a clean bite where meat clings to the bone, giving the ideal texture every time.
Kirkland Signature Meat Options
Costco’s Kirkland Signature meats amaze Eammon as he serves quietly, anticipating motivation for new recipes to prepare, such as rack of lamb. He initially blends together a rub of herbs, sears the lamb, and bakes it to a very precise 125°F for a perfect-in-the-middle result. His trick: never overcook lamb it always spoils it, he says, so accuracy is the secret of this taste.
While Eammon enjoys charcoal, he likes Costco’s variety of smokers and cookers for various styles. Propane, electric, or pellet, the right tool is a matter of personal preference and technique. His hands-on method confirms that technique, not equipment, makes great barbecue.
Foil in Bulk
Foil is a simple-to-use tool in Eammon’s toolbox, used in bulk to regulate smoking massive amounts. It assists in the regulation of the stall a stage whereby meat’s core temperature gets locked ensuring softness. Moreover, foil wraps raw meat for hygiene, retains taste, and facilitates leftovers storage, hence becoming a must-have.
Kirkland Signature Stretch-Tite Wrap
Sides come with Eammon’s barbecue supper, and Kirkland Signature Stretch-Tite wrap keeps them fresh. He uses it on serving dishes and bowls as a cover, keeping coleslaw or baked beans from the perimeter. It ensures all aspects of the meal appear attractive and safe to consume until presentation.
Food Prep Gloves
Food safety is never compromised, and Eammon also utilizes nitrile gloves when handling raw meat. They are not leaky and do not leave any powdery residue or fragrance on food to render it flavor-contaminated. This procedure minimizes the risk of cross-contamination in the open, and every meal is safe and delicious to consume.
Water in Bulk
Hovering above smoky smokers or grills for hours gets exhausting, so hydrating in bulk is the way to go for Eammon with water purchased at Costco. The large containers resupply him and his crew during marathon cookouts or competition. This simple addition gives energy a boost, sustaining focus and comfort levels throughout.
Barbecue is family-friendly, and Eammon brings the party atmosphere to grilling with games on the lawn like cornhole, involving the crowd during the extensive cooking time. Costco’s menu offers enjoyment for all ages, making the barbecue a night to share and share again. The little extra care factor is more than about the meal itself.
A Philosophy of Fire and Flavor
Eammon’s journey as a pitmaster is guided by an art philosophy that elevates barbecue to a form. It is a blend of tradition, creativity, and passion that transforms ordinary ingredients into an unforgettable experience. His process has a great regard for the art, right from the tools that he employs to the flavors that he constructs. Crafting Unique Flavors
Barbecue is Eammon’s canvas, on which he unites tradition with lots of taste. He plays around with spices, marinades, and woods in finding new tastes, but not reproducing. His application of wood cherry for sweetness, oak for smoky boldness, mesquite for strength, or hickory for comfort is a second spice, tailor-made to every cut and sauce to balance.
Mastering the Fire
Fire is temperamental, and Eammon loves its volatility. Master barbecue is a product of manipulation of the air, coals tweaked, and heat controlled, getting to know the response to each smoker and each setting until it is second nature. The constant dialogue with the pit takes effort and instinct, transforming what once hindered into a moment of mastery.
Competing with Passion
Competition tests Eammon’s skills, combining adrenaline, late nights, and friendship. Weekend competitions involve sleeping close to the smoker, with temperature alarm clocks. The all-around effort, as harsh, is worth it when a dish is mastered, every second being worth it.
Sharing the Craft
To Eammon, barbecue is a communal affair. He invites friends and neighbours to learn by doing, learning how to make the fire and prepare the meat. Learning is not ego-driven but sharing heritage and love. The payoff comes when the visitors return for seconds, proof of how communal barbecue is.
Evolving Through Learning
It is fuelled by constant learning that Eammon’s passion is sparked. He spends hours poring through cookbooks, websites, television shows, and vacations learning new techniques and local ingredients, always writing down suggestions for his next excursion. Even Buffalo winters cannot keep him indoors, as he takes the barbecue outdoors, using oven-roasting or sous-vide to mimic barbecue textures, exercising creativity with smoked oils and salts.
Eammon’s barbecue style is a mix of precision, creativity, and people. His Costco charcoal, tents, tables, coolers, wagons, meat, foil, wrap, gloves, water, and games are his ready-made supplies to serve his art, getting every barbecue set up to triumph. Fire remains his creative energy, needing talent and intuition. Whether in the yard or at the competition, Eammon’s love of flavor, heritage, and community pushes barbecue past food it’s a way of life.
