Under the spotlight: Frederic Casagrande

Please tell us a bit about yourself

I was born and raised in Strasbourg, France.The first part of my adult life was quite chaotic. After spending years in university studying everything from mathematics and physics to English literature and musicology, I ended up studying management at business school, while also starting my first company in 1997 and that’s when I began to focus on project management.

I’ve been an expat since 2000 and lived in Switzerland, The Czech Republic and Egypt, before settling in the UAE. I have been here for the past 17 years and have worked on some of the most amazing projects, including the build and launch of a four-core nuclear power station that is powering the growth of the country.

When did your love of barbecuing start and why is it your passion?

I have always loved cooking, probably from watching my grandparents and my mother in the kitchen as I grew up. However, due to the climate in northeast France, barbecuing was a very seasonal activity in which I had no particular interest as I lived in an apartment with a small balcony. But once I had a decently sized backyard and the amazing weather of the UAE, it was a whole different story and I ended up grilling almost every day. I believe that so many of us love barbecuing because it appeals to our core: look at kids when there is a bonfire, gazing into the flames. Barbecuing is like a rite of passage, a trial by fire, where we transform raw material into something amazing, around which family and friends can bond.

Can you tell us a bit about the smoking process and some of your top tips?

When using a smoker, you must control three things over time: the smoke, the temperature and the moisture.

The type of smoker will be instrumental in how much smoke you can get around your food, and how well the temperature can be controlled over time. The technology (hardwood, pellets, electricity) will also play a great role, as this will dictate what type of fuel you can use and ultimately which flavor you want to infuse your food with.

But overall, like in any type of cooking, it’s all about practice. So, my advice is to get a smoker, choose some meat and start playing. And remember, you can smoke virtually anything: meat, of course, but also cheese, soups, sauces (I smoked a bearnaise for the World Food Championships) and even coffee beans.

What is your favourite recipe to make for a hungry crowd?

I absolutely love making briskets in the smoker. I coat them with my signature Smoking Beards The Original spice mix and when I take them out, they’re juicy and spicy, with that crispy bark and amazing smoke ring. But when I don’t have the time to smoke, my favourite cuts to throw on the grill are rib eye (preferably a thick cut) or the very underrated outside skirt which is packed with flavour and can be flash-grilled due to its thinness.

When it comes to side dishes, my go-to recipes also involve my smoker: spicy potato wedges - very simple to make and delicious, and of course, some mean mac n’cheese - smoky, creamy and loaded with seven different cheeses!

What was your biggest achievement of 2023?

Two events marked the year for me. On 22 May 2023, I won the UAE Live Fire Championships organised by Cucina Del Sul, which meant I qualified for the World Food Championships. So, in November, I took my utensils to Dallas, Texas, to represent the United Arab Emirates in the biggest culinary arena. I faced off against some barbecue giants and grilling legends and finished in seventh position worldwide.