Every summer I love to entertain. Whether it's just a few couples or half my contact list, nothing puts a smile on my face like sharing food and drink with friends. My favorite "night out" is not at a restaurant, but rather outside at home manning the grills. Entertaining hungry guests takes some work, but it is always worth the effort and this summer has certainly been no different.
'bank of america' on Serious Eats
Serious Eats has had a blast kicking back with Bank of America and Chef Michael Symon as he's shared his advice for creating succulent grilled chicken, delectably tender beef, and perfectly charred vegetables. But we got really fired up when he offered his tips for conquering the pinnacle of barbecue. Yep, that's right: Michael's talking about throwing a good old-fashioned pig roast.
Nothing beats a perfectly smoked rack of ribs but the thought of preparing them at home can be a little overwhelming to many backyard cooks. To get you started on the road to rib perfection, we've got five simple tips from the winningest woman in competition BBQ and owner of Memphis Barbecue Co., Melissa Cookston, as well as a competition style babyback rib recipe from her new cookbook Smokin' in the Boys Room.
Serious Eats has been hanging 'round the grill with chef Michael Symon and Bank of America this summer. So far, he's cooked up some tasty chicken and put a nice sear on a few cuts of beef. But summertime grilling isn't just about the meats & mash; it's also the perfect opportunity to take advantage of this season's produce. "I do plenty of vegetables and sides when I barbecue," Michael told us. "My son is a vegetarian and he always leaves very, very happy."
There is a mystique around barbecue that fascinates and terrifies. The aroma and flavors of a well executed barbecue are exquisite. The pressure to perform at the grill can be crushing. Many a griller has questioned their worthiness when they burned the chicken or served an unintentionally bloody burger. I know I did...until I learned some secrets.
Chef Michael Symon is a bonafide master of beef. The Lola Burger at his B Spot restaurants is the stuff of dreams, while his Fat Doug patty took top honors in competition earlier this year. When Serious Eats teamed up with Michael and Bank of America to bring you #123BBQ, our summer-long celebration of outdoor grilling, one of the first things we wanted ask him was how he found his zen with the cow.
July 4th weekend is right around the corner and that means people across the country will be firing up their grills for backyard holiday bashes. To get the party started right, Clint Cantwell, editor of Grilling.com, has compiled 10 tips for taking your grilling game to a whole new level.
Chef Michael Symon is not just a master of the barbecue, it's pretty much in his blood. Growing up in a Greek and Sicilian family, "several times a year, there would be an animal going on a spit at my house, or my cousin's or uncle's," he says. Needless to say, Serious Eats is excited to team up with Michael and Bank of America as he dishes out his tips for creating the ultimate summertime cookout spread.