On July 2,2014
Grilling corn on the cob imbues the tender kernels with incomparable flavors and aroma. The tastes of the sweet corn milk, smoke, and char take corn on the cob out of the usual. Add to that new combinations of toppings that can be spread, sprinkled, or poured and you’re into flavor territory that begs to be explored.
On July 1,2014
Summer is the perfect time to fire up the grill and have a party! The menu is a very important part of any great gathering. Whether you’re hosting a family-style bash, a casual backyard get-together, or an elegant dinner party under the stars, make sure you choose the right cuisine for the occasion.
Image courtesy Weber Grills
On August 8,2013
In honor of National Sandwich Month, this Culinary Classic article features a classic sandwich.
Though there is no direct trail to an inventor of the BLT, it appears to have developed in the early 1900s in the United Kingdom and United States as part of the rise in popularity of what were known as club sandwiches. Such sandwiches were built on the foundational ingredients of lettuce, tomato, and then other ingredients—turkey, bacon, or ham, for instance.
What you put into your BLT can be as important as the order in which you put it together. Furthermore, a real and traditional BLT doesn’t take off on flavor tangents. It’s all pretty well defined in our collective consciousness: bread, bacon, lettuce, tomato, mayonnaise, salt, and black pepper.
On August 7,2013
Grill tongs are extensions of your arm and hand and allow you to work over a scorching fire without fear of getting burned. For most purposes one pair of tongs will suffice. However, having a backup pair is also a good idea. Spring-loaded tongs can break making them impossible to use.
Also, if you have a large piece meat, such as a 3-inch-thick Porterhouse, or something bulky and awkward, a whole chicken for instance, having two sets of tongs to lift is a practical idea.
On August 5,2013
More and more, backyard cooks are turning to lamb when decided what to grill. It’s delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasoning. Butterflied leg of lamb, marinated in a heady garlic-infused brew and then grilled, has become something of an American classic.
On July 15,2013
When you want a milder, lighter option for the grill, veal is the answer. Although veal is not commonly thought of as a grilling item, it’s versatile in that its delicate flavor lends itself to pairing well with other flavors, spices, and sauces. Plus, a lighter-on-the-palate option is always welcome on a sultry, hot summer’s day.
On June 13,2013
Selecting wines for grilled fare follows the same essential rules used for any dish prepared by roasting, braising, or other indoor cooking techniques. Smoking, barbecuing, and grilling foods alter their fundamental flavor composition.
On June 11,2013
More and more, backyard cooks are turning to pork when deciding what to grill. It is delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasonings.
On June 10,2013
Popular throughout Southeast Asia, satay is said to have originated in Indonesia, where it is the national dish. Also known as saté, this handy hand-held food is a popular street food and appetizer throughout Southeast Asia.
Satay is similar to other skewered-meat dishes from around the world, such as yakitori, shish kebab, shashlik, chuanr, and sosatie. What sets satay apart as distinctly Southeast Asian is that it is usually chunks of fish, poultry, or meat on bamboo skewers soaked in a sweet and spicy marinade featuring flavors of lime and garlic. And it’s typically served with a spicy peanut dipping sauce on the side.
On May 12,2013
There’s a big difference between cooking fresh sausages versus fully cooked sausages on the grill. You’re looking for the same result with each, but how you get there requires different paths.