- The Daily Meal | Summer Grilling | Wed, Jun 26, 2013 7:18 AM EDT | CommentsIf there's one thing that we definitely don't mind licking our fingers for, it's ribs. Juicy, succulent, and downright messy, ribs are one of the few dishes in life that we're happy to pull apart with our bare hands and bite into right off the bone.
So what makes a rack of ribs so good? Sure, there are marinades you can use and special rubs to try, but no matter what flavor combination you'd like your ribs to have, there's a set of standard rules to apply when making ribs that can take them from being just a good rack of ribs, to a great one - and we'll show you how.
Related: America's Best Ribs
With all of this talk about slow-roasting and smoking, you're probably wondering: what's considered low? For most barbecue recipes, Cookston believes that 250 degrees is the ideal temperature. Timing at this temperature depends on what kind of ribs you're making, but as a benchmark, Cookston says that St. Louis cut ribs will cook for approximately five hours total, with two and a half hours wrappe...Read More »
- The Daily Meal | Summer Grilling | Fri, Jun 21, 2013 7:30 AM EDT | CommentsIt takes a lot of imagination to make a salad interesting these days. Gone are the days when "rocket" was an "exotic" green and the only thing you would use kale for was lining the bottom of platters of shell-on shrimp and crab legs at the raw bar.
Related: 3 Refreshing, Simple Salad Recipes
But more interesting isn't always better; think of all the salads that just had too many ingredients and too much going on. Were they interesting? Sure. Were they enjoyable eating experiences? Probably not.
That's why this week, we're considering the salad. Carefully. With respect, love, and attention. And what did we come up with? Well, here's a small taste of what's in store.
Related: 6 New Ways to Think About Egg Salad
Spinach and Steak Salad with Ginger Dressing Recipe
For a quick and easy salad with an Asian twist, toss a hanger steak in a container with soy sauce overnight, drain, pat it dry, grill, and slice thinly to elevate a ginger-dressed salad to a hearty, satisfying meal with a sweet-salty t...Read More »
- Food52 | Summer Grilling | Fri, Jul 26, 2013 12:23 PM EDT | Comments
At Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: Food52'er pierino shows us how to grill any steak like a pro.
Some of the best steaks I've eaten in my life were not cooked in New York, nor in Chicago but in Italy. Specifically in Tuscany off of the A1. The A1 in this context is not a steak sauce, it's the autostrada that runs through the center of Italy and through the heart of Tuscany. The most esteemed meat for the grill there is chianina beef. Domestically, the closest cut would be a double-thick porterhouse steak. For seasoning you need nothing more than coarse salt, pepper, and lemons to squeeze at the table.
What is important is that you cook this over real wood charcoal. Propane and briquettes are for sissies, okay? Gas grill? No! In Tuscany they might throw dried vine cuttings on the coals. An alternative is to add wine barrel staves, whi...Read More »