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Labor Day pays tribute to the contributions and achievements of American workers*, and an all-American cookout is traditionally on the menu? But what if you decided instead to observe the cuisine of laborers elsewhere? Most of us have a Labor Day grilling routine. We decided to try a different grilling menu, focusing on a sure-to-delight…
Continue reading “TIP OF THE DAY: Mediterranean Food For Labor Day & A Mezze Buffet”
When grilling, trade the olive oil for a high smoke point oil. Photo courtesy DeMedici.com. Do you use olive oil when grilling? Perhaps you shouldn’t. Olive oil has a lower smoke point than other oils, so it will burn faster. Each fat (including butter, lard, oil and shortening) has a particular smoke point, which…
Continue reading “TIP OF THE DAY: Don’t Use Olive Oil When Grilling”
If you grill with wood chips, how do you decide which chips to use? You may have your own system, or simply like mesquite with everything. But McCormick has added a bit of culinary science to the process. Here the company provides recommendations for specific wood chips to pair the right intensity wood with particular…
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Ready for the grill: a beautiful porterhouse steak from AllenBros.com. Chef Jan Birnbaum of EPIC Roasthouse in San Francisco enjoys a good steak on the grill. In fact, he designs his cookout menus so that he can cook everything outside! Here are Chef Jan’s tips for grilling the perfect steak. 1. Don’t cook cold…
Continue reading “TIP OF THE DAY: How To Grill The Perfect Steak”
What a beauty! Photo courtesy Kalamazoo Outdoor Gourmet. Memorial Day Weekend is the official launch of grilling season. We asked Kalamazoo Outdoor Gourmet, the inventors of the Hybrid Fire Grill (the only grill that can cook with gas, charcoal and wood), to share their top grilling tips. 1. Prepare Marinate your food in advance.…
Continue reading “COOKING: Grilling Tips For Meat, Fish & Veggies”
