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Herb-Crusted Lamb Skewers with Dijon Mustard

Serious Eats Joshua Bousel 5 comments

A coating of Dijon mustard and mixed herbs gives these flavorful leg of lamb skewers a crisp, intensely flavorful crust. More

Summer Grain Salads: Jasmine Rice With Grilled Vegetables and Cashews

Jennifer Olvera Post a comment

Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor. More

Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews

Serious Eats Jennifer Olvera 1 comment

Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor. More

How to Create Layers of Flavor: Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs

Grilling Joshua Bousel 2 comments

Building flavors in layers, these pork and pineapple kebabs are seasoned with a spicy and earthy rub, followed by a last-minute coating of a sweet and smoky apricot glaze. More

Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs

Serious Eats Joshua Bousel 3 comments

Built with layer upon layer of flavor—first with a spicy, earthy rub and then with a sweet and fruity glaze—these pork and pineapple kebabs taste way more complex than their simple preparation may suggest. More

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

The Food Lab J. Kenji López-Alt 30 comments

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

Slow-Smoked Porterhouse Steaks

Serious Eats J. Kenji López-Alt 2 comments

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

Sunday Supper: Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup

Sunday Supper Jennifer Olvera Post a comment

Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here. And when that version is paired with a homemade, garden-fresh condiment, it comes mighty close to being my personal version of heaven on earth. More

Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup

Serious Eats Jennifer Olvera 1 comment

Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here. And when that version is paired with a homemade, garden-fresh condiment, it comes mighty close to being my personal version of heaven on earth. More

It's All in the Rub: How to Make Real-Deal Memphis-Style Dry Ribs

Grilling Joshua Bousel 8 comments

Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies. More

Memphis-Style Dry Ribs

Serious Eats Joshua Bousel 4 comments

Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies. More

Make This Now: Smoky and Spicy Yogurt-Marinated Chicken Kebabs

Grilling Joshua Bousel Post a comment

A riff on tandoori-style chicken, these chicken kebabs are marinated with yogurt and lemon, with smoked and hot paprika in place of the more traditional Indian spice blend. The result is a completely different, but equally delicious, dish. More

Smoky and Spicy Yogurt Marinated Chicken Kebabs

Serious Eats Joshua Bousel 7 comments

A riff on tandoori-style chicken, these chicken kebabs are marinated with yogurt and lemon, with smoked and hot paprika in place of the more traditional Indian spice blend. The result is a completely different, but equally delicious, dish. More

The Food Lab Turbo: These Pimento-Jalapeño Cheeseburgers Will Knock You Out

The Food Lab J. Kenji López-Alt 8 comments

There's something about the way the caviar of the South (as pimento cheese is affectionately known) melts into a rich, oozy coating, its acidity and punch of pimento flavor accenting a thick and juicy grilled burger in a way that regular cheese just can't. Add some pickled jalapeño peppers in there in place of standard pickles and you've got yourself one hell of a fiery backyard treat. More

Pimento-Jalapeño Cheeseburgers

Serious Eats J. Kenji López-Alt 3 comments

There's something about the way the caviar of the South (as pimento cheese is affectionately known) melts into a rich, oozy coating, its acidity and punch of pimento flavor accenting a thick and juicy grilled burger in a way that regular cheese just can't. Add some pickled jalapeño peppers in there in place of standard pickles and you've got yourself one hell of a fiery backyard treat. More

The Food Lab: Essential Techniques and Recipes for the Summer Grill

The Food Lab J. Kenji López-Alt 7 comments

In honor of the grilling season I'm missing, I'm going to make it my goal to get as many folks out into their backyards and onto their balconies as many times as possible this summer, because let's be honest: everything tastes better when there's fire, smoke, and cold beers involved, and what better way to gently nudge folks outdoors than with recipes and techniques? I've written a fair amount about grilling in the past, and while this list doesn't encompass quite everything I've done, it does hit the staples of an omnivorous summertime grill with plenty of chicken, steak, sausages, burgers, and—my favorite—corn. More

Trevisano May Be the Best Vegetable You've Never Grilled

J. Kenji López-Alt 12 comments

You've never grilled trevisano or radicchio? I don't blame you. I pity you, but I don't blame you. They're both hearty bitter lettuces, and they both become remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba

Serious Eats J. Kenji López-Alt 1 comment

Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

The Food Lab Turbo: 3 Grilled Pizzas With Grilled Vegetables

The Food Lab J. Kenji López-Alt 4 comments

Grilling pizza is one of the easiest, most delicious ways to get the kind of charred, crisp crust that the greatest pizzas in the world strive for. More importantly, it affords you the opportunity to grill your toppings before applying them to the pie, giving your finished pizzas an extra level of flavor. These three topping combos are cooked 100% outside (no need to pull out a pan indoors before you hit the grill), and none of them use sauce, letting the flavor of the grilled vegetables really shine through. More

Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds

Serious Eats J. Kenji López-Alt 1 comment

I know I'm committing a grave seasonal recipe faux pas here by combining a spring ingredient (we're in the middle of asparagus season!) with a late summer product, but dammit, we've gotten so good at cherry tomatoes that they're sweet and flavorful pretty much all year round. More

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