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"Grilling to me really means cooking over hardwood charcoal. That's really where you get the flavor," he said.
The beginning of Memorial Day weekend also marks the start of grilling season. Garces offered some grilling tips to really "wow" your guests this summer.
To start, he said your ability to cook will depend on your ability to control the fire.
"Create a hot zone, a cool zone — really managing your fire and creating your zones is a key, essential part in grilling."
And good barbecue starts with good meat.
"Find a good butcher that you trust and get the best quality that you can."
Make a plan for your food, too, based on how long you want to cook it. For example, he said sausage is great when you're short on time.
"That's a quick, delicious, flavorful bite of food that can go with veggies, peppers and onions on a hoagie roll," he added, whereas something like an organic chicken will need a little more attention.
"You want to break it down, you want to marinate the pieces, and then you want to cook it at high heat to start," he continued, "then put it off to the side in a lesser-heat area and just let it roast."
If you're feeling a bit more ambitious, Garces said you can try to tackle tough cuts of meat like brisket with a slow, all-night roast.
"I wake up, my meats are ready and then once you have your smoked meats it's really about adding veggies."