Tag: grilling

Throw Your Turkey On The Grill This Thanksgiving!

Throw Your Turkey On The Grill This Thanksgiving!

| November 8, 2014 | 0 Comments

There is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.

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Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad

Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad

| July 2, 2014 | 0 Comments

There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.

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‘America’s Test Kitchen’ On Grilling Peaches, Tofu And Burgers

‘America’s Test Kitchen’ On Grilling Peaches, Tofu And Burgers

| August 1, 2013 | 0 Comments

Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don’t puff up like tennis balls.

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Taking High-Heat Tandoor Techniques To The Backyard Grill

Taking High-Heat Tandoor Techniques To The Backyard Grill

| July 2, 2013 | 0 Comments

It’s not easy to set up a tandoor oven in the backyard. But chef and writer Madhur Jaffrey says cooking at high heat does something magical to meat, which makes it worthwhile to adapt her tandoor recipes for gas or charcoal grills.

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Eat Real Festival Day 1 + Meatopia

Eat Real Festival Day 1 + Meatopia

| September 22, 2012 | 2 Comments

The 4th annual Eat Real Festival kicks off with an evening of food trucks, music, meat and more. But was the much-hyped Meatopia just meatiocre?

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10 Tips for Making Great Hamburgers

10 Tips for Making Great Hamburgers

Happy National Hamburger Month! In honor of this made-up celebration of all things burger, let’s get to the meat of the matter. When the weather is nice — usually sunny, but let’s be honest about where we live and include mildly foggy — it’s time to grill.

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Espetada: Meat-on-a-stick, the Portuguese Way.

Espetada: Meat-on-a-stick, the Portuguese Way.

| August 7, 2009 | 4 Comments

This Portuguese dish is the forefather of Brazilian Churrasco, which goes back to the days when Portugal was a major world player (read: a very, very long time ago.) Espetada is typically served with skewers of tomato, onion, and/or zucchini or other squashes. This preparation deals exclusively with the meat. I however, think that onion and tomato are important to the success of this dish. Especially the tomato. Rub a bit of the charred stuff on some bread which has been soaked in the meat juice. You will thank me for it, I promise.

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