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How to Make Hatch Marks on Grilled Food
By bon appétit Magazine, on Wed Sep 3, 2008 10:22am PDT
Hatch marks on grilled meat or vegetables give your food a professional look. Learn the easy way to make hatch marks.
Grilling can be a year-round activity. Check out how Bon Appetit's Project Recipe blogger Bridgette grills her porck chops indoors and yields delicious results.
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Get your grill on: 4 steaks that sizzle
By EatingWell Magazine, on Mon Aug 25, 2008 9:00am PDTI didn’t care about steak for years. But now I am devoted to my favorite steak recipes. The conversion happened in my twenties, when I went to Argentina, arguably home of the greatest steak on earth. In Buenos Aires, I experienced my first asado, Argentina’s much-more-elaborate version of the backyard barbecue, in which the asador (the grill master) cooks endless courses of different cuts of meat. With one bite, I realized what I had been missing. This recipe for simply seasoned Grilled Rib-eye with Tomato Salad & Chimichurri Sauce is inspired by that trip.
Of course, asados usually entail eating way more meat than anyone needs. But with a few simple tweaks it’s easy to make steak part of a healthy diet. Here are the top things to keep in mind:
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Recipes to End the Summer
By Momlogic.com, on Sat Aug 23, 2008 7:50am PDT
With summer slowly coming to an end, get all the grilling in while you can. Here are three great recipes to end your summer the right way.
Why spend your time barbequing hamburgers and hot dogs when you can impress your family with Baby Back Ribs, Family Favorite Kabobs,...
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Teriyaki Grilled Shrimp
By Allison, SushiDay, on Wed Jul 23, 2008 2:40pm PDT
Imagine walking along the beach on a bright summer day. The cool salt water rushes in to swirl around your ankles, then races away playfully. A slight breeze brings a whiff of salty ocean air. You hear seagulls squawking all around you. The taste of the briny ocean air is on your lips as you watch the sun set over the immense ocean.
After a perfect day at the beach, you need a perfect meal, so why not a summery barbecue? To me, summer means one thing - lots of grilling. Perhaps some sweet, salty, teriyaki marinated shrimp on the barbecue. Absolute heaven. Wonderfully delicious. A perfect summer dish.
If you're a sushi lover, this shrimp is amazing in a roll, especially if you pair it with some grilled onions. Yum!
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Seven marinades to make grilling taste better
By Epicurious.com, on Thu Jul 10, 2008 7:08am PDTThe universal thrill of grilling is the flame-cooked taste it gives to food. But the best secret any grill-master owns is marinades, which can give everyday chicken the hot spiciness of a Jamaican jerk or the rich complexity of tandoori chicken. Plus, the acid in marinades tenderizes tough cuts of meat (think flank steak). Best of all, while the food is soaking, you can be doing something else. Read More »
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Misadventures in the Kitchen: Mixed Grill with Cherry Cola Barbecue Sauce
By rglo820, on Mon Jul 7, 2008 7:42am PDTIn my opinion, the Fourth of July should always be observed on a Friday. It is nearly impossible to unwind completely when you know you have to be back at work the next day, and besides, if there’s any time of the year when a holiday weekend is truly in order, it’s in hot, sunny... Read More »- Let’s talk: Comment (2) | Blog
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The best barbecue in the U.S.A.
By Epicurious.com, on Wed Jun 25, 2008 7:50am PDTGrilling guru Steven Raichlen shares his regional recipes and favorite barbecue joints.
Barbecue aficionados know that true BBQ means meat cooked "low" and "slow" (that's temperature and time, respectively) and that wood smoke is not an optional ingredient. But try getting a Texan and a North Carolinian to agree about anything beyond that: Everyone champions a different regional style or favorite recipe. Read More »
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