'grilling tips' on Serious Eats

How To Grill a Gigantic Rib-Eye Steak

Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle. But here are some grilling tips to maximize that medium-rare center—you want to see pink from edge to edge—while still getting a nicely charred crust. More

Francis Mallmann's Grilling Tips

"Fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." This week's grilling tips come from Francis Mallmann, an Argentinian chef distinguished by his enthusiasm for fire in cooking. In his book, Seven Fires: Grilling the Argentine Way, he describes the ways in which fire is essential to Argentinian identity: "I was through with the fancy sauces... I wanted to create a cuisine based on my Andean heritage. My cuisine became, for want of a better word, barbaric in its attempts to achieve the pinnacle of flavors through the use of fire, whether the massive heat of a bonfire, or the slow steady warmth of dying... More

Elizabeth Karmel's Grilling Tips

"The reason I fell in love with outdoor cooking is that it is the best way to prepare food, bar none. And, you aren't limited by what you can cook or the flavors you use—'If you eat it, you can grill it!' is my motto and I cook and eat by that motto." This week's grilling tips come from a woman who is not afraid of a little smoke, fire, and meat: Elizabeth Karmel. The executive chef at New York barbecue joint Hill Country, Karmel is also the owner of the Grill Friend, a line of grilling products. Additionally, Karmel wrote the popular cookbook Taming the Flame and, most recently, Soaked, Slathered, and Seasoned. "If Taming the Flame was my... More

Grilling Tips: John Stage

"So just like it was for our ancient relatives, the main trick to cooking outdoors is learning how to build and maintain a fire." This week's grilling tips come from John Stage, the mastermind and co-owner of the highly successful restaurants, Dinosaur Bar-B-Que. In 1983, John and his buddy, Mike, sawed a 55-gallon drum in half for barbecuing and began offering a simple three sandwich menu to the hungry crowds at biker gigs across the country. During his time on the road, John tasted the world-class barbecue in Virginia, North Carolina, Tennessee, and Mississippi, picking the bones of barbecue greats. Getting bits and pieces of crucial information on successful grilling and barbecuing, John had developed a passion and love for... More

Illustrated Guide to Steak Cuts, Plus Grilling Tips

If you're new to steak, beef up (pun intended) your meat knowledge with this overview of nine affordable cuts of beef from food writer Tony Rosenfeld at The Washington Post. Rosenfeld also shares steak grilling tips plus photos. Related Robert St. John's Grilling Tips Chris Lilly's Grilling Tips The Lobels' Grilling Tips... More

Robert St. John's Grilling Tips

"The key to entertaining is finding a few easy, popular, and accessible recipes in your repertoire, and use them often." This week's grilling tips come from restaurateur, chef, writer, and world-class eater, Robert St. John. A true Southern cuisine and grilling aficionado, he's a Mississippi culinary hero. He was voted the state's top chef in 2006 and 2007 and one of his restaurants, The Purple Parrot Cafe was named the best Mississippi restaurant in 2007. He also serves on the National Chef’s Council of the Chefs for Humanity organization and the board of directors of the Mississippi Arts Commission and the Mississippi Museum of Art. We asked Robert St. John to share some of his grilling tips from his new... More

Chris Lilly's Grilling Tips

"Twist a chicken leg with your fingers. If it doesn't budge, it isn't done. If it spins like a roulette wheel in Las Vegas, it has cooked too long." This week's grilling tips come from Chris Lilly: vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q in Decatur, Alabama. Big Bob Gibson is a legendary name in the world of Bar-B-Q and the cooking team holds ten World BBQ Championships, six world titles at "Memphis in May," as well as the American Royal International Cook-Off and BBQ Sauce Competition. Fifteen years ago, Chris Lilly was hired by Big Bob Gibson Bar-B-Q to learn the art of barbecue from Bob Gibson himself. His meat mentor simply told him to... More

Emeril Lagasse's Grilling Tips

"I used to be one of those macho guys that cranked the grill up to bejesus." Photographs by Maro Hagopian This week’s grilling tips come from celebrity chef icon, Emeril Lagasse. His empire has expanded to include restaurants, radio shows, best-selling books, and several product lines. Most recently Emeril has been "going green" with his television series, Emeril Green where he inspires viewers to cook in an eco-friendly way and buy organic and local produce. Last week, Emeril hosted a live show at Sirius XM Martha Stewart Radio celebrating his newest cookbook, Emeril At The Grill. At the event, Emeril prepared several of the recipes from his cookbook and really "kicked it up a notch" with a live demonstration of... More

The Lobels' Grilling Tips

"Because prime meat is dear, it must be treated with respect both before and during grilling." This week's grilling tips come from a family that is regarded as the premiere butchers in the country—The Lobels. Nathan Lobel started it all in Austria during the 1840's when he began to raise beef cattle. Later he opened a slaughterhouse and his grandson Morris joined the family business that would later become a meat empire. Morris took the technique and work ethic his grandfather taught him and in 1911 he emigrated to the United States. Eventually Morris settled in New York where he opened a butcher shop in the Bronx, which he later moved to their current Madison Avenue location. Extremely high quality... More

Adam Perry Lang's Grilling Tips

"I'll soak chips for 15 minutes or so, chunks for an hour or so, and logs, if they’re really dry, for up to six hours. But my preference is chunks." This week's grilling tips come from Adam Perry Lang, a remarkable chef who is as well-versed in pot au feu as he is pit smoking (and everything in between). This wide span of knowledge comes from a decade spent with some of the greatest chefs and restaurants in the world, from Restaurant Guy Savoy in Paris to the renowned Daniel and Le Cirque in Manhattan. Eventually Adam landed a job as a private chef, which had him jet-setting all over the world and allowed him to spend a life-altering summer... More

Hugh Fearnley-Whittingstall's Grilling Tips

This week's grilling tips come from British chef, acclaimed food writer, television star, and humanitarian, Hugh Fearnley-Whittingstall. Beginning his career in the food industry working as a sous chef at the River Cafe in London, he quickly realized that his free spirit and lack of discipline made him ill-suited for the restaurant industry. Whittingstall then moved on to become a successful food writer, publishing pieces in the Sunday Times and The Observer. Whittingstall took his career and eccentricity to the next level with the popular television shows, Cook on the Wild Side and four other series based on the farm where he lived, River Cottage, in Dorset, England. Whittingstall became known for his relentless campaigning of holistic values and... More

Bobby Flay's Grilling Tips

This week's grilling tips come from Bobby Flay, Mr. Grill himself. Though Flay is a successful chef and restaurateur, and a Food Network star (he's one of the Iron Chefs and he is of course the host of Throwdown!) he is probably more identified with grilling than any other celebrity chef. He has written three books about grilling, Boy Gets Grill, Grilling for Life, and most recently Bobby Flay's Grill It, from which these tips are taken. Flay on Gas vs. Charcoal: "I am on record many times as saying that I prefer the ease and consistency of gas grills. However, that doesn't mean that I don't use charcoal grills myself from time to time. Charcoal burns hotter than gas,... More

Mario Batali's Grilling Tips

As far as I'm concerned it's never too early to crank up the grill, no matter where you live. I went to college in Iowa, and I have fond memories of grilling hamburgers and hot dogs in January wearing a ski parka. So grilling in April is a piece of cake, or should I say a piece of meat, to me. Starting this week we're going to bring you grilling tips from some of the biggest names in cooking. Batting lead-off for our brigade of grill-mad chefs is Mario Batali. His Italian Grill is a worthy addition to any serious griller's library.... More

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