Overview

• He recalled growing up on a Styrian farm where his dad doused charcoal with moped gasoline, giving sausages and pork neck steaks an exhaust flavor.
• That early experience wiped out his interest in grilling for decades despite becoming a renowned barbecue expert.
• Lafer warns that wet pre-marinated meats drip onto glowing coals and produce toxic fumes when burned.
• He recommends crushing spices in a mortar and rubbing the blend onto meat a day before grilling for maximum flavor.
• His minimalist, ingredient-focused approach reflects lessons from his childhood and was detailed in late-June interviews to guide home cooks toward toxin-free, flavor-driven barbecues.