"With spring on the horizon, I've started thinking about grilling. But as an apartment dweller with no grill, the grill pan is the only viable option. Have you conducted any tests on grill pans? Other than the obvious aesthetic benefit from the grill marks, I'd love to know how a piece of meat cooked on a grill pan might compare in flavor to one pan-seared and one cooked on a proper grill. Basically: do grill pans provide any actual flavor, or are they just for looks?"
'grills' on Serious Eats
The Blacktop 360 Party Hub Grill-Fryer ($213) is marketed as the grill you'd bring along when you're tailgating, and it comes with a handy carrying case. So it's portable, right? Right. Which probably means it's tiny, right? Way wrong. This thing is about 30 inches in diameter, with the cooking surface just about 24 inches in diameter, so it's not a backpacker's grill. But it'd be great for small families or those who don't have space for a larger, more permanent grill.
Most hardcore grillers are loyal to their charcoal. Have you ever heard anyone wax poetic about the great taste of propane? But hey, let's not totally hate on gas grills. Sometimes you don't have the time or clean-up energy to fire up the charcoal. What are you using this weekend for Labor Day feasting? Gas or charcoal? Cue grilling debate! Take the poll »
Congratulations, after four solid days of basic grilling advice, you're pretty much an expert. It's time to graduate to the next level—the introduction of smoke. I contend that smoke produced from charcoal will lend a very slight smokiness to food (the old, charcoal tastes better than gas debate), but you need to step up your game if you want real flavor out of your grilling medium.
It's a disheartening sight, one moment you're grilling perfectly and the next the food is totally consumed in an uncontrolled blaze. Knowing what causes and how to deal with these flare-ups will ensure that precious food will never go up in flames.
To become a true "Master of the Flames," you'll need to know how to own a fire. Gauging and controlling the temperature is crucial in delivering the just right heat to your food—luckily, one of the easiest way to determine this is always at hand (literally). Just hover your hand above the cooking grate and count the seconds it takes until you're positive your skin will melt off. With the findings, you can determine if the heat is at high, medium, or low, and which foods should be cooked at each.
One of the great glories of the grill is its versatility to deliver different types of heat, with coal arrangement being a main player in this arena. A little know-how is all that's needed to create the right type of heat to successfully grill just about anything.
To love grilling is to love your grill. No matter what type of grill you own, with some tender care in the way of basic maintenance, you'll be rewarded with years of grilling bliss. Here are some tips on cleaning the grill grate (and what happens when you don't), whether or not to oil the grate, and what to do with all those charcoal remains.
There are hundreds of so-called grilling "essentials" on prominent display at food stores and catalogues, but over the years, you figure out that the only real tools you need are the ones that help you bring your food close to fire (preferably without burning yourself). After all, isn't that what grilling is really all about—food and fire in all its primal glory? Here are the six items you really need. Everything else is just bells and whistles. And please, don't even think about buying those "grill kits." Not even as a gift.
I'm a die-hard charcoal man, standing firmly in the camp that's quick to spit out lines like, "You've never heard of anyone waxing poetics about the great taste of propane." But did my totally stubborn opinion start to change after purchasing a gas grill for my sister-in-law?
Robataya! [Photographs: Tam Ngo] Robataya is the latest from the restaurant group that manages such Japanese gems as Sobaya. Its grilled menu offerings are similar to those of Aburiya Kinnosuke, but presented with greater fidelity to the rowdy spirit...
[Photo: Cooking.com] I'll admit that I'm in complete denial that the seasons are changing. Summer gives us far too many pleasures, and I'm just not ready to give them up. But for those of you who are on the same page, I've found a little bit of solace. With Sanyo's Smokeless Electric Indoor Grill ($39.95), I've kept summer's most prized culinary offering close throughout the rest of the year, and I've just broken it out for another season of heavy use. Aside from its economical price point, I was drawn to Sanyo's grill because it's theoretically supposed to be smokeless. When I purchased it, I lived in a college dorm equipped with the most sensitive of fire alarms, but...
[via Mental Floss]...
Photographs by Bryan Tate "The basic idea was to have a working grill that looked like the Death Star and could actually cook something," says sheet metal worker Bryan Tate. And thus the Death Star Grill was born out of two bottom-halves of Weber grills, welding, and barbecue paint. You have just three more days to get your hands on this grilling beauty on eBay. [via Unique Daily]...
Without a spacious patio or backyard, what kind of grill do you use?
Although I take to the flames all year round, I'm an admitted wuss to the cold, and once January rears its ugly head, I find myself opting for the warm comforts of the indoors rather then manning the grill in the arctic ice land that lays outside. Staying in is no excuse to stop grilling though, and I've found many grilling recipes can easily be adapted for indoor cooking, given the proper equipment. While not quite as passionate of a debate as charcoal preferences, I've found people will defend their Foremans, panini presses, and electric grills to no end. Having tried all of the former options and beyond, I've concluded that a cast iron grill (I'm rather fond of...