When grilling meat, styles may vary but one thing remains constant: everyone wants that perfect rich, brown crust with a juicy, evenly cooked center. So how do you do it? According to one notable chef, the key is to flip the meat constantly...
For the better part of a year I used nothing but my grill to cook. I was in the midst of a home renovation, and I had an electric skillet, but the grill was by far the first choice. Because of that I learned to grill a few unusual things you might not normally think of!
After wracking my brain and coming up a bit blank, I realized I should interpret this week's grilling theme much more literally. When speaking of cheese in terms of grilling, it only seems obvious to mention grilled cheese. But what about grilled grilled cheese? Today, which cheeses to use, what tricks will ensure a seriously successful sandwich, and why you should make the switch from griddle to grill.
When you talk about vegetarians and grilling, too often tofu dogs or packaged veggie burgers get brought into the discussion. But in reality, there are so many delicious (and unpackaged) recipes that give vegetarians a serious reason to dust off the barbeque this season.
If you live alone or frequently eat alone, you may not think that grilling is for you. It's such a group/family activity, after all. And who wants to bother making a charcoal fire or heating up the gas grill for one lone hamburger patty and a few rings of red onion? Well, if you have something as cute as the Fyrkat Green Grill from Crate & Barrel (pictured above), you'd just might have to change your mind about that, would't you?
Rib-eye is what most of us picture when we think of "steak." It's the cut that beckons to you from the meat case as you walk by, tempting you with its swirls of red and white marbling and the snowy cap of fat along the side. Rib-eye is also our top choice when we cook steak at home, whether it's in a grill pan on the stove or over the flames of a grill.
"I'll take a salmon BLT, hold the bacon, lettuce, and tomato. And as many extra lemon slices as you will give me." Yep, that was my go-to lunch order at our favorite little hometown cafe. I was a very particular little kid. At least I ate the salmon, but thank goodness the times have changed!
The folks over at Hog Island Oyster on Tomales Bay just north of San Francisco know what they're doing when it comes to grilling oysters. A quick shuck, a little dab of chili-butter, and a brief spell in the sauna of the grill. Smoky, tender, and a little spicy: they're perfect every time. Let's take a lesson from the pros on this one and let them show us how it's done.
In the summer of 1977 Cathy and Greg Farrell enlisted the help of their friends to build a yurt in New York's Adirondack Mountains. Little did they know that humble yurt would be the start of a sprawling compound. Over the next few decades the space would grow to include a second yurt, a wood-burning hot tub, sauna, zip line, and cooking area. Now every year in late summer, dozens of the Farrells' friends meet in the woods to camp, cook and enjoy this one-of-a-kind space.
Grilling is synonymous with evening meals or weekend cookouts, but mornings shouldn't be completely left out this summer. Breaking out the grill for breakfast can result in toasty breads, breakfast pizzas boasting runny eggs, and homemade sausage.