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.
Posted in Barbecue, How To, Videos |
We’ve become big fans of cooking in cast iron over the past couple of years, especially when using cast iron pans to cook fish in a covered grill. Turns out there’s a Web site devoted specifically to cooking in “black iron” called, appropriately, Cooking in Cast Iron.
It’s run by Rick Mansfield and his wife Cathy, and it all started when they “got rid of Teflon and ‘converted’ (it’s almost like a religious experience)….” Though not updated daily, the site has plenty of recipes and tips for using cast iron in your cooking routine, from making Sausage & Asparagus Risotto or a Dutch Oven Brisket to evaluating the Lodge Sportsman’s Grill.
photo by Lodge Cast Iron Cookware
Posted in Grilling, How To, Tools |
Not many people need a barbecue pit that can cook enough brisket, ribs, and sausage for 1,500 people per day, but that might not stop you from wanting to build one for yourself.
Over 40 years ago, Thurman Roberts started one of the nation’s premiere barbecue destinations, the Salt Lick, thanks in part to a homemade barbecue pit that Thurman built with his son Scott. Now you can reproduce that exact pit by following a simple set of instructions. Although it’s possible to cook for 1,500 people per day, Mr. Roberts suggests limiting parties to around 300.
Posted in Barbecue, How To |
Posted in Barbecue, Books, Grilling, How To, Recipes |
Photo Credit: alobos flickr
Posted in Barbecue, Culture, Grilling, How To |
One of the secrets to good outdoor cooking has nothing to do with the quality of ingredients, the temperature of the grill, or the recipe. In fact it really has nothing to do with the cooking process at all.
The secret I am talking about is a healthy, thick, luscious green lawn. There’s nothing more satisfying than standing next to your grill, beer in hand, and gazing out at a perfectly manicured lawn. It will inspire you to be a better outdoor cook, and it will motivate you to cook more often.
Use these 10 tips to a perfect lawn, written by golf course professionals and turf-grass specialists, to improve your outdoor kitchen environs—and your cooking.
Posted in Culture, How To |
Have you ever felt embarrassed when seeing all your neighbors fire up their grills for a barbecue—embarrassed because your grill is sitting uncovered, unused, and in unbelievably bad condition? That’s exactly what happened to New York Times columnist Bob Tedeschi.
Tedeschi finally decided that enough was enough, so he called in a panel of experts, including grill master Steve Raichlen, to help him “breathe life into [his] old gas grill, outfit a new charcoal grill and perhaps earn [his] barbecue bona fides.” If you have a gas grill in desperate need of a tune-up, or need help outfitting yourself with some new tools, check out Tedeschi’s story.
photo by Robert S Donovan
Posted in Grilling, How To |
The Daytona 500 has run, full teams have reported to Spring Training, and Phil Mickelson has already won his first golf tournament of the year. Put those things together, and grilling season has just about arrived.
Before putting your grill through another year of hard use and abuse, make sure to give it a good cleaning. Cleaning it thoroughly before every outdoor cooking season will help prolong the life of your grill and improve its performance. Here is a step-by-step guide of how to get the job done.
- Before even touching your grill, go to a home supply store like Home Depot and buy some simple tools: a new grill brush if needed, sponges, green scouring pads, microfiber cloths, window cleaner, and stainless steel cleaner. (Note: I have a Weber Genesis gas grill. Some steps may not apply to your grill, but the concepts should remain the same).
- Take apart the main parts of the grill by removing the grates and flavorizer bars. Leave the bottom tray that sits down below the cook box in place for now.
- With a putty knife or the metal edge attached to your grill brush, reach down through the burners and scrape all the loose debris into the catch tray. Also, using a grill brush and/or scouring pad, clear all loose debris from the inside of the cook box sending it down into the tray.
- Using a damp sponge with warm water, begin scrubbing the grease from the inside of the cook box. For the tougher spots, use the scouring pad with some grease of your own—that is, of the elbow variety. Make sure not to allow water to get inside the burners.
- Once all the debris is cleared and the grease has been scrubbed, remove the bottom tray and dump all of its contents. Use your putty knife again to vigorously scrape off as much of the burnt-on grill debris as you can. Then, using a stainless steel cleaner, give the tray a good cleansing before returning it to the grill.
- Now return to your grates and flavorizer bars. Using a grill brush, scrape off all the charred left-overs. If your grates are stainless steel, a stainless steel brush will work just fine. If your grates are porcelain enameled cast-iron, make certain to use a brass brush or else you will chip off the outer coating. It’s always a good idea to replace your grates every several years, so you may want to consider that as well.
- Return the grates and flavorizer bars to the grill and close the lid.
- Now it’s time to clean the outside of the grill. Wipe the outside of the grill lid with a paper towel and cleaner (glass cleaner for porcelain-coated lids and stainless steel cleaner for stainless steel lids). For the side tables, use a stainless steel cleaner with a microfiber towel and buff with the grain. If your side tables are plastic, use a mild dish detergent.
Your grill should now be ready for a year of burgers, steaks, chicken and anything else you throw at it. The process may be time-consuming, but you’ll feel great when it’s done, and your food will taste even better.
Posted in Grilling, How To |
Tons of useful advice in this long demo video by Redfish covering BBQ basics, including how to test for meat doneness and create a variety of grilling recipes.
Posted in How To, Recipes, Videos |