With Memorial Day weekend upon us and bags of charcoal appearing in great towering pyramids at the grocery store, maybe it's time we make it official. Let's launch the 2010 season with a hip-hip-hooray, a smash of the champagne bottle against our grills (new or old), and a nice roundup of some of our best grilling coverage, plus a few words from Adam Perry Lang, grill-boy extraordinaire.
Here are a few of Adam's tips for great grilling:
- Invest in a Great Grill Brush: A clean grill will allow for non-stick grilling. Work your grill before, during and after grilling, so your meat and fish will look sharp.
- Lightly Oil Grill Surface: Use a clean kitchen towel you are willing to part with and lightly saturate it with vegetable oil. Use a set of tongs to quickly brush the grill surface with the towel.
- Confidence is Key: Place the meat or fish on the grill with confidence and don't be too quick to move it. Let the protein just set.
- Stay Active: Once the protein has set, don't be afraid to move as often as necessary. Go for flavor, even if it's at the expense of pretty grill marks.
- How to Bake No Knead Bread on the Grill
- Can I Grill Thin-Crust Pizza?
- Product Review: The Element Grill by Fuego
- 8 Tips for Grilling Perfect Steak
- How To Build Your Own (Temporary) Grill
- Tip: Throw Herbs on the Grill
- How To Build an Outdoor Fire Pit for $28
- Recipe: Aunt Maryln's Psycho BBQ Sauce
- Recipe: Tangy Spicy Boneless Skinless Chicken Thighs
- Recipe: Grilled Fava Beans
- Vegetarian Skewers Five Ways
- Good Wines for Grilling