BIOGRAPHY
Kelly Cahoon is the chef behind Salt N Copper, a food and lifestyle project where she shares her love of wood-fired cooking. She’s also a classically trained chef who spent many years working in the restaurant industry as well as the mother of three hungry boys. Kelly loves to experiment with flavor combinations and playing with textures, colors, flavors, and cooking methods. She also loves to create dishes that are not only delicious and unique, but beautiful to look at too.
Q&A
Interview with Kelly Cahoon
Arguably the most disputed question in BBQ. I always cook fat side up, because it just makes sense in my mind that the fat will render down and flavor the rest of the meat. I’ve tried it both ways many times, and honestly I think either way works.
I love anything written by Ina Garten. She makes real, beautiful, and flavorful food. Rarely does she take the easy method and consistently gives the best advice for entertaining, plating, and serving. I also love (don’t kill me) Chrissy Teigen’s cookbook for the opposite reasons. It’s gritty, clever, honest, and packed with shortcuts. I would love to think of myself as the lovechild Chef of Ina and Chrissy.
Thermometer. One more time for the people in the back! PROBE. THERMOMETER. I use a probe thermometer everyday. From brisket to bread to caramel and everything in between.
The best spot to BBQ for me is the beach In Coronado, CA. I can bring my Ranger and portable power, then set up and camp and grill all day. People are always curious and stop to chat and it’s fun to be outside cooking for friends.
A few years ago I smoked a giant beef heart for Valentine’s Day, cause obviously beef hearts are romantic. I even served it with aphrodisiac packed chocolate wine sauce and grilled asparagus. As morose as that sounds it was pretty dang good.
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