Grilleur

Goin’ Green on the Grill

Bryce Carlson — Wed, 20 Jun 2012 20:35:12 +0000

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

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

mcutchin — Sun, 13 May 2012 14:11:01 +0000

It’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

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

mcutchin — Sat, 12 May 2012 14:17:14 +0000

A romesco sauce (almonds, roasted red peppers, garlic and olive oil) is the perfect—and traditional—accompaniment for grilled scallions, notes Jess Capadia. For something a bit more decadent, a slice of sturgeon on rustic bread with cream cheese.
NPR highlights chef Dan Barbers TED talk on why flavor and sustainability go hand-in-hand. Also check out his Ted talk “How I Fell in Love with a Fish.”
Bon Appetit says: “All Ye Dudes Scared to Cook for Mother’s Day, Read This“

Photo Credit: Howard Walfish

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

mcutchin — Thu, 10 May 2012 13:32:29 +0000

HuffPost‘s “Food Informants” column chronicles a week in the life of sustainable pig farmer Carrie Megginson, whose day starts at 4:38 AM.
Adam Perry Lang offers 3 Basic Marinade Rules and also comes up with a cool idea for replacing the standard basting brush with something that will infuse meat with herb flavors.
Ted Allen’s new book In My Kitchen comes this recipe for Grilled Steak with Roasted Jalapeño Chimichurri, via Serious Eats.

Photo Credit: Valerie

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

mcutchin — Wed, 09 May 2012 15:05:31 +0000

Serious Eats gives a thumbs up to Cape Cod’s new Waffle Cut Sea Salt and Feta & Rosemary Chef’s Recipe chips, but says the Roasted Garlic & Red Pepper are too sweet.
Pat LaFrieda’s wholesale meats business got a whole lot more popular with the launch of Food Network’s new “Meat Men” series.
A 14-year-old British girl died on Sunday after breathing fumes from a disposable barbecue left inside her tent, reported the International Business Times.
Scandal: Slate‘s Tom Scocca says recipe writers lie about the time it takes to caramelize onions.

How To: Make a Stovetop Smoker

Bryce Carlson — Tue, 08 May 2012 13:23:19 +0000

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.

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

mcutchin — Sun, 06 May 2012 13:38:24 +0000

Put mole sauce on anything, and we’ll eat it. Chef Alonso Hernández shows how to make authentic mole sauce in minutes rather than hours.
Leite’s Culinaria waxes on about Laguiole Steak Knives: “A single steak—ribeye, grass-fed, washed down with bubbly—was all it took for E to appreciate how Laguiole’s stylish blade slid through the steak as if it were silk.”
Get more deliciousness at Laguiole Steak Knives | Leite’s Culinaria
Joshua Bousel writes about getting the al Pastor rotisserie effect with grilled porked tacos.
It’s Grilling Month on Food Republic, and they’re celebrating with a grilling edition of their Wish List of cool products.

The Two-Zone Setup

Bryce Carlson — Sat, 05 May 2012 14:33:42 +0000

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_

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

mcutchin — Fri, 04 May 2012 15:34:30 +0000

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.

Grilled Cheese Gourmet

Bryce Carlson — Thu, 03 May 2012 09:33:46 +0000

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.