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Entries tagged with 'grilling'

Flavor-Packed Yogurt- and Mint-Marinated Lamb Skewers

Grilling Joshua Bousel 3 comments

The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade. More

Yogurt- and Mint-Marinated Lamb Skewers

Serious Eats Joshua Bousel 1 comment

The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade. More

How to Make Perfect, Deliciously Smoky Pulled Barbecue Chicken

Grilling Joshua Bousel 12 comments

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before. More

Smoky Pulled Barbecue Chicken

Serious Eats Joshua Bousel 3 comments

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before. More

5 Delicious Cheeses You Should Throw on the Grill

Grilling Joshua Bousel 23 comments

It's not only possible to cook cheese on a grill—it's a must. Here are 5 cheeses to throw on your grill, along with delicious recipes for serving them. More

Grilled Provoleta Cheese

Serious Eats Joshua Bousel 1 comment

Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper. More

Grilled Summer Squash and Kasseri Cheese With Lemon and Mint

Serious Eats Joshua Bousel Post a comment

Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer. More

Grilled Queso Panela With Roasted Tomatillo and Poblano Salsa

Serious Eats Joshua Bousel Post a comment

Queso panela may be semi-soft, but it keeps it shape when grilled. It's mild flavor gets a boost in this recipe from a fruity and tart tomatillo and poblano salsa along with an onion and cilantro topping. More

Simple Grilled Kefalotyri Cheese

Serious Eats Joshua Bousel Post a comment

Greek kefalotyri cheese browns and maintains its shape on the grill, and it's so flavorful it needs little more than lemon juice and black pepper to make it great. More

Grilled Halloumi Pita Sandwiches

Serious Eats Joshua Bousel Post a comment

Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki. More

The Key to Making Vegetable Kebabs Tasty: Add a Vinaigrette

Grilling Joshua Bousel 2 comments

Balsamic vinegar adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

Balsamic Vegetable Skewers

Serious Eats Joshua Bousel Post a comment

Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

How to Grill Whole Fish

Daniel Gritzer 6 comments

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders to the skin, crisping it up, while the coals below impart a delicious flavor to the fish. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time. More

Whole Grilled Fish With Olive-Tomato Compote

Serious Eats Daniel Gritzer Post a comment

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders for the skin, crisping it up while the coals below impart a delicious flavor to the fish itself. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time. More

From the Archives: How to Make the Spotted Pig's Chargrilled Burger

Daniel Gritzer 1 comment

Next time you fire up the grill, consider this replica of The Spotted Pig's famous chargrilled burger: a masterpiece of beef, brioche, and blue cheese. More

Killer Kebabs: Herb-Crusted Lamb Skewers

Grilling 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

The Ultimate Backyard BBQ Beer Pairing Cheat Sheet

Mike Reis 8 comments

The beer that's best with burgers probably isn't going to do much for your grilled lobster tails or jerk chicken. If you want a beer that's going to make every element of your grilled feast taste even better, you've got some decisions to make. I'm here to help. 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

Give Pork Kebabs a Flavor Boost With Mojo Sauce and Mango

Grilling Joshua Bousel Post a comment

Cubed pork chops doused in garlicky and tangy orange sauce are contrasted with sweet mango in these mojo-marinated kebabs. More

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