Grilling Tips: Vegetables
Posted on 5 July 2008 under Cooking Tips | No Comments
Daily Grilling Tip: Before grilling vegetables, cut them into large, flat pieces that are of even thickness throughout. Cut these large pieces into smaller shapes before serving. Summer Grilling Guide Grilled Vegetables Plus: Buying a Gas Grill: What You Need to Know Three Essential Steps to Cleaning a Grill Grilling Tools Guide Recipes and Strategies for Easy Grilling Marcia Kiesel’s Top Grilling Tips How to Add Flavor Before Grilling How to Add Flavor After Grilling BBQ Tips from …
Pairing of the Day
Posted on 4 July 2008 under Cooking Tips | No Comments
June June 19, 2008 — Barbecued Brisket and Burnt Ends Pairing: A full-bodied, tannic Cabernet from Central California’s Paso Robles region. Try the 2004 Justin Cabernet Sauvignon or the 2004 Liberty School Cabernet Sauvignon. June 18, 2008 — Curry Crab Rundown Pairing: A rich, robust white wine such as Alsace Pinot Gris. Try the 2005 Pierre Sparr Selection or the 2005 Domaines Schlumberger Les Princes Abbés. June 17, 2008 — Jerk Cornish Game Hens Pairing: Beer, …
Grilling Tips: Using Briquettes and Hardwood
Posted on 3 July 2008 under Cooking Tips | No Comments
Daily Grilling Tip: Charcoal briquettes burn slowly with a moderately hot temperature; hardwood charcoal burns hot and fast. Grilling with a combination of both will give you the best of both worlds. Just don’t combine the two in the same chimney—hardwood is ready sooner than briquettes. Summer Grilling Guide Plus: Buying a Gas Grill: What You Need to Know Three Essential Steps to Cleaning a Grill Grilling Tools Guide Recipes and Strategies for Easy Grilling Marcia Kiesel’s …
Grilling Tips: Preparing Chicken
Posted on 2 July 2008 under Cooking Tips | No Comments
Daily Grilling Tip: Large pieces of chicken, such as bone-in legs or halved chickens, are best cooked using a combination of direct and indirect grilling. Sear the chicken first over high heat, then move it to the cooler side of a charcoal grill or the upper rack of a gas grill. Cover the grill and allow the chicken to roast until cooked through. Summer Grilling Guide Grilled Chicken Plus: Buying a Gas Grill: What You Need to Know Three Essential Steps to Cleaning a Grill Grilling Tools …
Grilling Tips: Checking for Meat Doneness
Posted on 1 July 2008 under Cooking Tips | No Comments
Daily Grilling Tip: To test the doneness of steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it’s rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer—just don’t let it touch any bones, or you’ll get a false reading. Summer Grilling Guide Grilled Chicken Grilled Pork Grilled Steak Plus: Buying a Gas Grill: What You Need to Know …
Great Recipes and Gift Ideas for Father?s Day
Posted on 30 June 2008 under Cooking Tips | No Comments
Grilled Steaks | Cocktails for Grilling | Cooking with Fire | Desserts Dad Will Love | Gift Ideas for Dad Grilled Steaks Grilled Steaks with Ancho Mole Sauce » Garlicky Herb-Rubbed Hanger Steaks Smoked Paprika-Rubbed Steaks with Valdeón Butter Grilled Texas T-Bone Steaks with Charred Onion Rings More Delicious Grilled Steaks Plus: Top 10 Favorite Burgers Perfect Grilled Seafood Cocktails for Grilling Vodka-Thyme Lemonade Gentleman Johnson » Boss Tweed Kentucky Cousin …
Grilling Tips: Flexible Foods
Posted on 29 June 2008 under Cooking Tips | No Comments
Daily Grilling Tip: Grill foods that are hard to undercook or overcook. Salmon is fabulous served rare or medium, as is lamb. Summer Grilling Guide Grilled Salmon Grilled Lamb Plus: Buying a Gas Grill: What You Need to Know Three Essential Steps to Cleaning a Grill Grilling Tools Guide Recipes and Strategies for Easy Grilling Marcia Kiesel’s Top Grilling Tips How to Add Flavor Before Grilling How to Add Flavor After Grilling BBQ Tips from Dean Fearing 10 Easy Ways to Master the Grill …
Grilling Tips: Fish
Posted on 28 June 2008 under Cooking Tips | No Comments
Daily Grilling Tip: Always grill fish on the skin side first to prevent fillets from curling up. Remove with a fork and spatula to avoid breaking the cooked fish. Summer Grilling Guide Grilled Fish and Seafood Plus: Buying a Gas Grill: What You Need to Know Three Essential Steps to Cleaning a Grill Grilling Tools Guide Recipes and Strategies for Easy Grilling Marcia Kiesel’s Top Grilling Tips How to Add Flavor Before Grilling How to Add Flavor After Grilling BBQ Tips from Dean Fearing …
Grilling Tips: Let Meat Rest
Posted on 27 June 2008 under Cooking Tips | No Comments
Daily Grilling Tip: Always let meat rest after removing it from the grill, which allows the juices inside to redistribute. Larger pieces of meat, like leg of lamb and pork shoulder, need to rest longer than steaks and chops—approximately 15 minutes instead of 5 minutes. Summer Grilling Guide Grilled Lamb Grilled Pork Grilled Steak Plus: Buying a Gas Grill: What You Need to Know Three Essential Steps to Cleaning a Grill Grilling Tools Guide Recipes and Strategies for Easy Grilling …
Grilling Tips: Use Double Skewers for Kebabs
Posted on 26 June 2008 under Cooking Tips | No Comments
Daily Grilling Tip: When preparing kebabs for the grill, double up on the skewers. Food held together with two parallel skewers is less likely to spin or slither off. Summer Grilling Guide Kebabs Plus: Do-It-Yourself Kebab Party Buying a Gas Grill: What You Need to Know Three Essential Steps to Cleaning a Grill Grilling Tools Guide Recipes and Strategies for Easy Grilling Marcia Kiesel’s Top Grilling Tips How to Add Flavor Before Grilling How to Add Flavor After Grilling BBQ Tips from …