Why Constant Flipping is the Key To Perfectly Grilled Meat: And Other Tips!
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… …or so says Adam Perry Lang, author of the new cookbook Charred and Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill. in a recent NPR Splendid Table episode, he calls it having “a dialogue with heat.
Jun 13, 2012
Solo Grilling with a Tiny Grill
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?
Jun 13, 2012
Griller’s Best Friend: The Rib-Eye Steak
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.This cut is called a rib-eye because of where it comes from: the rib section of the steer.
Jun 13, 2012
Tip: Clean the Grill With an Onion
We came across a Flickr photo entitled “Matt cleaned the grill with an onion…” and we were instantly intrigued. Cleaning the grill with an onion? We had never seen this particular method before, so we did a little searching. It seems that rubbing a hot grill with half a cut onion (cut side down) will loosen up baked on grit and grime and basically take it all right off the grill.
Jun 13, 2012