June 23, 2023
By Ian Sargent | Recipes by Cary Ogletree

For some, cooking can be the laborious time-chewing obstacle lurking between hangry mouths and a delicious meal. Cooking means food, yes, but it also means a sink full of dishes. Cooking can magnify one’s ability—or inability—to multitask, especially in the presence of sharp objects and an open flame, and it challenges the idea that good things come to those who wait, as anyone who has taken a broomstick to the mocking shriek of a smoke detector can attest: sometimes burnt things will also come to those who wait or wait too long.

But for the lucky, for the truly patient, cooking can be a deeply personal expression. What we cook and how we cook it, the ingredients we choose, how sweet, tangy, spicy, or sour our dishes are, all point to some particular aspect of our inner self. Cooking means food, yes, but it can also be a great way to connect with others and create new memories.  

Cary Ogletree, a Facilities Project Manager with the George W. Woodruff School of Mechanical Engineering, has decades of experience cooking and grilling for friends and family and plenty of memories to share. “I love to cook,” he said. “It doesn’t matter if I am grilling a steak, deep frying wings, or smoking special cuts of meat. Cooking for me is relaxing.”

He remembers spending summers in Griffin, Georgia, and learning from his grandfather, a pitmaster at an old roadside restaurant called Spruce Barbecue. Ogletree’s grandfather had a Brunswick Stew recipe that Ogletree himself has attempted to recreate several times. He says he has gotten close to nailing the flavors down, but the exact dish remains elusive.

Ogletree also learned from and collaborated with his father and father-in-law.

“My Dad got into smoking large hams for Christmas as gifts to some people,” Ogletree said. “My father-in-law was into grilling and deep frying, which I loved. We would deep fry just about anything and used to do wing flings where we made about 100 to 200 pounds of wings depending on how many people attended.”

These ‘wing flings’ would include students and staff from Georgia Tech and served as a test kitchen of sorts for Ogletree, who continued to sharpen his craft through collaborative cook-offs and recipe sharing.  

Now, he says, it’s not uncommon for him to grill entire meals if the occasion calls for it.

“You can cook anything on a grill or smoker that you can cook on a regular stove or oven,” Ogletree said. “I have done potato salad, cream corn (which is really good if you smoke the dish), dessert, pies, and grilled peaches or banana flambé.”

Regardless of experience mistakes still happen. Ogletree shared an unfortunate episode involving beef brisket and Boston butt ham, a giggle-worthy name for a pork shoulder cut. Having smoked the meats to his satisfaction the day before, he decided to reheat everything over a charcoal grill the next day. The lighter fluid used to ignite the briquettes ended up lending its bitter flavor to the meat.

“Everyone was nice and said it tasted it fine,” Ogletree recalled. “But it was terrible. I was angry the rest of the day. People that have cooked over $100 worth of meat to have it end up like it did will understand.”

Ogletree avoids lighter fluid entirely now. He cooks with gas during the week but uses the extra time on weekends to cook with charcoal. For smoking dishes, he prefers charcoal, though for a time he used an electric smoker to give him more control over temperature. He currently uses an ‘Egg’ he received for his birthday.

Big Green Eggs, as they are called, are grills that use ceramic material to help retain and evenly distribute heat. They’re a favorite among the grilling community. “The first time I smoked a Boston butt ham on it, I was hooked,” Ogletree said.  “I will never use anything else.”

In addition to avoiding lighter fluid as a flavor enhancer, Ogletree shared additional tips for those looking to spend some time at the grill this summer. He recommends a hard sear and then a slow cook to the desired temperature for meats. For smoking, a slower cook time at a lower temperature is the way to go.

“Always make sure you marinate any cut of meat you are smoking for at least 12 hours,” Ogletree advises. “Never overpower the piece of meat you are cooking with too many flavors; you want that natural taste of the meat to come through.”

Those looking for more inspiration behind the grill can try out one of the two recipes Ogletree has shared with us. Send us your photos of your summer cooking adventures, and always remember to replace your smoke detector batteries at least once a year.