Blog Posts by YumSugar

Source: 5 Steps to Pizza-Grilling Success

Of the less-than-conventional foods to throw on the grill, my favorite is probably pizza. I love a luscious, melted pie in any form, but there's something about the crunch and char of the crust from the grill that makes barbecued pizza irresistible. Thinking of throwing a pizza on your grates for the first time? Here are a few tips for grilled pizza pizzazz.

1. Make sure your grill is hot! When it comes to pizza crust, the higher the temperature of your grill, the more blistery and chewably crispy your pizza will be. If you don't have a thermometer on your grill, then check the heat using the "Mississippi" test: hold your hand three inches over the grill grates, and start counting, "One Mississippi, two Mississippi, three Mississippi," and so on. If you can only count to two or three before the force of the heat makes you pull back your hands, then you know you've got your grill at 600ºF or higher.

YumSugarSource: More Than Just Hamburgers: 10 Meats to Try on the Grill

It's easy to get in a barbecue rut by grilling only the most basic and expected things, but there are a wide variety of meats including pork tenderloin, lamb chops, tri-tip beef, and sardines that are worth experimenting with. Expand your grilled meat repertoire with these 10 recipes, whether you want to marinate your meat with unfamiliar ingredients like Brazilian liquor or you just want a simple, uncomplicated prep to allow the flavor of the meat to speak for itself.

• Tropical Hot Dogs: Dress up your hot dog with unconventional toppings like pineapple, peppadews, and cilantro with this tropical hot dog recipe.
• Blackberry Jalapeño Glazed Pork Tenderloin: Real blackberries and roasted jalapeños create a spicy-sweet glaze for this grilled pork tenderloin.
• Grilled Gourmet Sausage Sandwich on Olive Bread: For something on the peppery, tart side, try a grilled chicken-apple-sausage sandwich on olive

Source: Andrew Zimmern Offers 3 Things to Do With Duck Fat

Considering how excited we were to see Andrew Zimmern at the Food & Wine Classic in Aspen, it's a good thing his cooking demo took place first thing Friday morning. In the Game On! seminar, the Bizarre Foods host (pictured here at Austin Food & Wine) showed the audience how to cook with game like antelope, elk, and venison, but he also prepared a Japanese yakitori-style duck breast over rice. Even more informative than his duck preparation was his discussion of duck fat, which he declared useful in just about everything. Here are a few things we discovered could be made better with duck fat:

• A classic French farmhouse vinaigrette - Zimmern shared his favorite recipe for us, divulging that he stole it from Pierre Gagnaire in Paris. "I use cider vinegar, peanut or safflower oil, cream, and salt and pepper," he told us.
• Potatoes - Duck fat fries are a thing, but if you can't be bothered to turn on the deep-fryer,

Source: 5 Different Ways to Grill Fish

From hot dogs to halloumi and wild leeks to watermelon, just about every provision can be made more delicious on the grill. My recent obsession is fish; a short grill takes its delicate flavor profile for a wild ride, imparting a char and an intoxicatingly smoky aroma that can't be replicated. Another reason to love fish on the 'cue: the versatile protein also works well in an extensive range of preparations. Here are five of my favorite methods with fish on the barbecue; to take advantage of them before Summer comes to a close, keep reading.

• Stuff a whole fish with aromatics. Ellie Krieger's favorite way to grill fish? "Throw a whole fish on the grill, Greek-style. Brush it with oil and grill so it gets a nice char. Stuff the cavity, then when it's done, pour olive oil, oregano, salt and pepper, and lemon juice," the TV personality recommends.
• Grill a bunch of smaller, sustainable fish. Yes, that'd be heads, tails, and all. Serve

Source: Taste Test: Heinz Ketchup Blended With Balsamic Vinegar

We've definitely busted out the grill to barbecue a ton of recipes this Summer, so naturally it's only fair that we would cover awesome condiments, too. Sure, you can serve classic Heinz ketchup at your barbecue, but the iconic American ketchup company released a Heinz Ketchup Blended With Balsamic Vinegar ($3) that might be worth putting out on the table. We tried the ketchup with fries, deliberated, and drew our conclusions about the unusual flavor.

The promise: "Instead of white vinegar, this version of our classic Ketchup is blended with balsamic vinegar for a more sophisticated taste."

What our tasters thought: Those who are big fans of ketchup loved the balsamic variety, claiming it was similar to "barbecue sauce" and "less sweet" than standard ketchup. But not everyone was impressed. Some didn't pick up on the balsamic flavors, pointing out that "it wasn't vinegar-y enough" and "just tasted like regular ketchup."

YumSugarSource: 8 Grilled Apps to Get the Party Started

The warm weather and long days means it's time to dust off the grill and start sizzling up the good stuff. The grill can be used for more than main-course meats - get a party started by serving these killer grilled appetizers hot off the grill. Whether they're stuffed with rich cheeses or wrapped in savory bacon, these apps are bound to be crowd-pleasers. What's your favorite appetizer to grill?

Related Content:

BBQ U: How to Light a Grill

5 Steps to Hosting the Best Summer BBQ

Because Everyone Deserves BBQ: Vegetarian Mains For the Grill

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YumSugarSource: 8 Foodie Father's Day Gifts For Any Dad

I've always been amazed by fathers who seem just as comfortable wielding a whisk as they do a lawnmower. Throughout my childhood, by contrast, my mom was queen of the kitchen, while my dad slipped in and out, snagging a taste or a sniff before settling down to enjoy the fruits of her labor. Sure, you might describe him as a gourmand, maybe even a gourmet, but a kitchen god? Sorry, but no. Dads come in all shapes and sizes and with all kinds of interests, but there's one thing they all have in common: they all eat (and, in many cases, drink). If you're still stewing over what to get your pop on Father's Day, then we've rounded up a slew of gifts that will rev up any dad's inner foodie (even if he still won't touch a whisk).

• For the Kitchen-Phobe: Even dads who are afraid of the kitchen can still play a role in food preparation. Crown him king of condiments with a set of Seattle-based Skillet's famous bacon jam ($42). No burger shall

Source: 6 Steps to Preparing Fluffy Grains Every Time

Cooking fluffy, nutty, perfectly prepared whole grains can be a challenging task, even for the most trained cooks. Luckily, there are a few rules to live by to avoid creating the glob monster.

1. Presoak: Just as soaking beans overnight makes them softer and faster to cook, the same works for tougher grains. Try soaking brown rice, amaranth, millet, quinoa, or buckwheat in water overnight.
2. Exact measurements: Like baking, grains require exact measurements. Use dry measuring cups for the grains and a liquid measuring cup for the water or broth.
3. Dry roast: A dry roast opens the tough exterior and adds a nice toasted flavor to the grains. Rinse whole grains thoroughly in water, and then place them in a medium- to large-sized pot. Over medium-high heat, roast the grains until they are dry and fragrant. Meanwhile, boil the water needed for the grains. When grains are roasted, pour in the exact measurement of