Goin’ Green on the Grill

The grill has finally gone green.  No, I’m not talking about energy efficiency, saving the planet, or a solar powered grill.  I’m talking about perfectly crisped romaine lettuce over a bed of hot coals.  And don’t forget the tender, thick cut, bone-in rib-eye steak on the side.

According to Alan Ashkinaze, chef de cuisine for Laurent Manrique of Millesime in Manhatten, a good steak is critical to enjoying a grilled salad.  Sam Sifton of the New York Times shares some secrets courtesy of Ashkinaze so that you can master the art of green grilling.

photo by jules:stonesoup

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Thomas Jefferson’s Vegetable Garden, Paella for 100, Using the Senses

  • 6176 Vegetable Garden at MonticelloIt’s no secret that Thomas Jefferson was an ardent horticulturalist. Too bad the multitude of vegetables from his gardens all ended up being boiled.  NPR’s All Things Considered host Melissa Block visits Monticello and talks with head gardener Peter Hatch, who recently wrote a book about Jefferson’s garden called A Rich Spot of Earth.
  • Jose Andres uses a big-ass wood-fired paella grill and says ”You can’t get this flavor with a gas grill! No way!
  • Author and “food developer” Barb Stuckey‘s interesting Web site is all about taste, smell and the sensory perception of food

Photo Credit: lcm1863


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Romesco Grilled Scallions, Flavor and Sustainability, Scared to Cook for Mother’s Day?

Creative Commons License Photo Credit: Howard Walfish

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A Sustainable Pig’s Life, Marinade Rules and Basting Brushes, Grilled Steak With Jalapeño Chimichurri

Creative Commons License Photo Credit: Valerie

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Tasting Cape Cod’s New Chips, “Meat Men,” Girl Dies from BBQ Fumes, the Truth About Caramelizing Onions

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How To: Make a Stovetop Smoker

Just because the weather is bad doesn’t mean you should deprive yourself of the smoky flavors of the barbecue.  Saveur magazine executive editor Dana Bowen  shows how to make a stovetop smoker out of things that you probably already have in your kitchen.

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Mole in Minutes, Laguiole Steak Knives, Tacos Al Pastor, Food Republic Grilling Month

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The Two-Zone Setup

One of the most common mistakes of novice grillers is cooking every kind of food over the same heat—usually high direct heat to be exact.  One way to avoid this common error is to use a two-zone setup on your grill.  It doesn’t matter if you are using a gas or a charcoal grill, a piece of junk or a pro series grill, you can still take advantage of the two-zone setup.

The two-zone setup is all about direct and indirect heat.  Barbecue expert Meathead, from AmazingRibs.com, shows you how it’s done.

photo by _BuBBy_

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Stumptown BBQ Smoke Off, Best Cheap Grills, Chef Paul Liebrandt on Grilling

  • The annual Stumptown BBQ Smoke Off takes place on August 17, 18 & 19 in Whitefish, Montana.  This great family event features some of the best BBQ pitmasters, both professional and amateur, in the Flathead Valley, the Pacific Northwest, and beyond, and they’ll compete for $8,000 worth of cash and prizes.  The event is hosted by local grilling hotspot Piggyback BBQ & Grill.
  • Cheapism.com says “the best cheap barbecue grills can stand the test of time and perform just as well as their pricey counterparts.”  Here are their three favorites (and pans).
  • Chef Paul Liebrandt offers several tips on grilling to Eleanor West of Food Republic, including how to avoid amateur mistakes.
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Grilled Cheese Gourmet

The grilled cheese is not just a child’s entree, especially when talking about the Sophia—a gourmet grilled cheese with high-quality whole grain bread, Swiss chard, and Wisconsin gruyere.

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