Posted by Robyn Lee, July 10, 2008 at 5:30 PM
Photographs take by Elise Bauer
You don't need a fancy smoker to make great barbecue in your backyard. With the help of Hank Shaw at Simply Recipes, you can learn how to turn your kettle grill into a smoker. Just add water (in pans) along with a mix of charcoal and water-soaked wood chips beneath the grate. The meat should only lay on the side of the grate above the water pans. You'll have to periodically check the coals and pay close attention to the temperature to make sure it's low enough for a long, slow cook, but judging from these mouthwatering photos, the results will be worth it.
Related
How To Build a Cheap-Ass Grill for Under $10
Grilling Smackdown: Lump Charcoal vs. Briquettes
Gas vs. Charcoal Grilling: Where Do You Stand?
Posted by Robyn Lee, July 8, 2008 at 3:45 PM
FistFam's grill gets the job done.
"I wish I could grill these hot dogs, but I only have $10 in my 'Buy a Grill' fund! Can I fulfill my grilling dreams on such a pittance?"
Indeed, you can—let FistFam show you the way with their instructions for how to build a grill for under $10. But don't expect one of those fancy schmancy grills with, like, knobs, or a built-in cover, or something. $10 will get you some concrete bricks and a medium-sized flowerpot. Add your flammable material of choice, cooling racks, tongs, and meat, and you'll be on your way to budget-friendly grilling bliss. Just don't handle the flaming pot of briquettes with paper bags like FistFam did—paper can catch fire. And so can human skin. [via Grocery Eats]
Posted by Sarah Wolf, July 3, 2008 at 3:15 PM
©iStockPhoto.com/ZekaG
Fires on the Fourth don't have to be exploding lights in the sky—they can be just as good, if not better, when they're cooking dinner in the backyard. To that end, here are a few items to put on (or alongside) the grill this Friday. These dishes may not be not typically American, but hey, this is a country that accepts and celebrates all cultures. Especially ones with tasty, tasty food.
Previous Grillfests
Memorial Day Grillfest
Father's Day Grillfest
Posted by Lucy Baker, June 23, 2008 at 1:15 PM
Once again, this week's Cook the Book selection focuses on grilling. But with temperatures skyrocketing and the 4th of July right around the corner, it hardly seems like overkill. Besides, who ever really tires of charred chicken, smoky salmon, and crispy, caramelized vegetables? We certainly don’t.
Neither does award-winning food writer Diane Morgan, author of Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill. Unlike other books on the market that approach grilling as a novel, only-for-special-occasions cooking method, Morgan demonstrates how preparing charbroiled foods can be as easy as ordering take-out or defrosting a frozen meal.
Along with the recipes, Morgan includes helpful tips for novice grillers on types of grills, cleaning methods, safety tips, and tools. Plus, there is a special Grill Planner chapter devoted to transforming leftovers from last night's dinner into tomorrow's lunch (Mustard-and-Rosemary-Crusted Lamb Steaks are incorporated into a composed Greek salad, cold grilled vegetables are tossed with penne, fresh basil, and Parmesan).
Win 'Grill Every Day'
In addition to excerpting a recipe each day this week, we're also giving away five copies of the book. For a chance to win one for your own kitchen collection just tell us in the comments section below, what is your favorite dish to prepare in celebration of our Independence Day?
Posted by Sarah Wolf, June 11, 2008 at 6:15 PM
We did one for Cinco de Mayo. We did one for Memorial Day. And now, with Father's Day just around the corner, we just had to suggest another thematic bunch of grilling recipes. This menu will make dads happy with its subtle variations on old favorites, from potato salad with a kick to chicken legs soaked in buttermilk. Time to get Dad into that apron and start cookin'.
Posted by Sarah Wolf, May 23, 2008 at 3:00 PM
Don't feel like venturing out for a picnic this weekend? Take advantage of your own backyard instead—fire up the grill for this appetizing array of dishes.
Posted by Adam Kuban, May 22, 2008 at 12:30 PM
Or, 'Smoke on the Water'
Imagine one of those amusement park water rides—the ones where you float down a "river" atop one of those large rubber doughnuts, with five other people, snaking under waterfalls and through "rapids." Now imagine you're all facing a flaming grill instead of holding on to safety rails.
This completely insane rig from Germany—called the BBQ Donut—brings that imagined scenario to life.
Continue reading »
Posted by Joshua Bousel, May 21, 2008 at 12:15 PM
In the world of charcoal grilling, there's no more fundamental and fiercely debated topic than lump charcoal vs. briquettes. Being the building block for everything you grill, it's no wonder that grill masters around the world will defend their choice with extreme passion. So, you might ask, "Which is the reigning champ?" Well, there really is no easy answer, but there are some charcoal essentials you should know that will help you make the right choice.
Lump Charcoal
Charcoal is made by burning wood in the absence of oxygen, and lump charcoal is the product of that. Since lump is charcoal in its most natural form, it's no wonder purists will almost always prefer it. Beyond that, lump charcoal has a lot of attractive qualities; it lights faster, burns hotter, and leaves very little ash compared to briquettes. Lump charcoal is also more responsive to oxygen, making it easier to control the fire's temperature if your grill has adjustable air vents.
Pros: Lights quickly, burns hotter, little ash production, easier temperature adjustment, all natural
Cons: Burns faster, more expensive, less consistent (bags can contain unusably small pieces of charcoal)
Briquettes
Briquettes are kind of like the fast food of charcoal; they're cheap, reliable, can be found on almost every corner, but you really don't want to know what's in them. Unlike the pure lump charcoal, briquettes are manufactured wood by-products compressed with additives that help them light and burn consistently. These additives do give off a chemical smell when lit, but allowing them to burn until covered with white ash before starting to cook should avoid any off-putting smells transferring to your food. Although they may not sound attractive, there are some good advantages to briquettes. They provide a more stable burn, maintaining a steady temperature for a longer period of time with less hand holding then lump charcoal.
Pros: Burns longer, easier to maintain consistent temperature, cheaper
Cons: Longer to light, chemical smell, large ash production
Continue reading »
Posted by Lucy Baker, May 19, 2008 at 1:45 PM
Memorial Day weekend is all about grilling. This Friday, all over America, home cooks will dig barbecue tongs, forks, and spatulas out of their kitchen drawers, and wheel dusty Webers out of their garages. Supermarkets will set up mountainous displays of charcoal, only to sell out in minutes, along with shrink-wrapped hot dogs, sacks of hamburger buns, and economy-sized bags of chips. Not to mention six-packs of beer.
Memorial Day food isn't fussy or fancy. (This isn't the time to break out your new Kugelhopf pan, or test a recipe for salmon mousse canapés.) Instead, when the flames fire up and the iron grate starts to sizzle, people want to heap their paper plates full of food with big, bold flavors. Who better to look to for menu suggestions than bad-boy celebrity chef Mario Batali?
In his new cookbook, Mario Batali Italian Grill, Batali offers up eighty recipes for appetizers, pizzas, fish and shellfish, poutry, meat, and vegetables, plus sixty full-color photographs. Italian grilling isn't about thick barbecue sauces and heavy basting; instead, the flavors are light, but they still pack a punch (think good olive oil, red wine, garlic, chili flakes, citrus, and fresh herbs).
Win Mario's Book or a Chance to Tailgate with Mario
If you'd like a chance to win to tailgate with Mario at the Texas Motor Speedway on November 2, visit this page and submit your grilling recipe and video demonstration of it. Grand prize winner will grill with Mario and grab two VIP tickets to the Dickies 500 race in Fort Worth.
In addition to that, you can enter to win one of five copies of Mario Batali Italian Grill from Serious Eats for your own backyard library. Just tell us here on this post what your favorite grilling condiment is and why.
Five (5) people will be chosen at random from among eligible comments below. Comments will close Monday, May 26 at noon ET. The standard Serious Eats contest rules apply.
Posted by Adam Kuban, May 8, 2008 at 1:00 PM
The BBQ Sword looks like it would make a good gag gift for the griller in your life who has everything flame-related already.
It's kind of a great sight gag, though the little Boy Wonder/Zorro-esque mask it comes with is a bit goofy. £14.95, from Firebox.com's UK site [via Boing Boing Gadgets]
Posted by Ed Levine, August 24, 2007 at 7:56 AM
What's Your "Go-To" Grilling Book?
A. The Barbecue! Bible, by Steven Raichlen
B. Boy Meets Grill, by Bobby Flay
C. The Thrill of the Grill, by Chris Schlesinger and John Willoughby
D. Born to Grill, by Cheryl Alters Jamison and Bill Jamison
E. Other
With my weeklong working vacation coming to a close, I started thinking about the things I am going to miss when I go back home: hanging out with my wife on our screen porch reading the newspaper, regular tennis games, beautiful Quansoo Beach, Mrs. Blake's strawberry-rhubarb pie, fried clams from John's Fish Market and the Bite, driving down sandy, unpaved roads surrounded by water and wildlife, and leafing through and rereading my go-to grilling book, The Thrill of the Grill, by Chris Schlesinger and John Willoughby. Some people will swear by Steven Raichlen's Barbecue! Bible, others will pledge allegiance to Boy Meets Grill by Bobby Flay, but for sheer reading pleasure, terrific original recipes, and essential grilling information entertainingly conveyed, I don't think you can beat Thrill of the Grill.
Continue reading »
Posted by Ed Levine, August 23, 2007 at 8:05 AM
Here's the Beef: Prime steaks age in Master Purveyors' dry-aging room. From Adam Kuban's trip to the meat supplier.
The Serious Eats Steak Grilling Quiz:
Rib-eye, sirloin, or filet?
Bone in or out?
Prime or choice?
Dry- or wet-aged?
Weber Kettle or fancy-pants grill?
Charcoal or gas?
Salt and pepper or spice rub?
Eyeball, finger, or instant-read thermometer for telling when a steak is done?
So many questions to answer about grilled steak, so little time to do so with summer fleeting fast.
Mark Bittman gave his usual minimalist, reductive take on grilling steak in the New York Times, and he did end up answering many of the questions posed above. But since I had grilled a three-inch thick bone-in rib eye on Tuesday night, right before his story appeared, I did not have the benefit of his wisdom or yours when I wrestled with my hunk of red meat.
Continue reading »
Posted by Ed Levine, July 23, 2007 at 7:33 AM
It’s summertime and the grilling is easy. It also means it’s grilling season in the food media. In the New York Times over the weekend there was an almost whimsical story about the evolution of the backyard grill.
Apparently the consumer gas grill was developed in 1960 by a fellow named Walter Kozoil. In the ensuing 47 years, gas grills have come to outsell the charcoal variety by roughly 30 percent (10,137,500 gas vs. 6,845,000 charcoal in 2006). The issue that seems to be too hot for any of the magazines or newspapers to touch is the age-old argument about which is better, a gas or a charcoal grill, though the Times piece does mention that many upscale grills now allow you to use both charcoal and gas.
Weigh in and read on about the Battle of the Fuel Sources.
Continue reading »
Posted by Jamie Forrest, July 6, 2007 at 12:00 PM
Photograph from Only Alice on Flickr
No, not that kind of grilled cheese. We’re talking about cheese that can be cooked directly on a grill. Of course, you wouldn’t want to try this with just any cheese. Tossing a wheel of Brie on the barbecue might be a fun party trick, but grilling up slices of halloumi, a fresh, white cheese from Cyprus, is real summer magic.
Traditionally made from the mixed milks of goat and sheep, halloumi is somewhat of a cross between the flavor of feta and the texture of mozzarella, although it differs from the latter, and of course from most other cheeses, in that it doesn’t melt when cooked. You may have come across halloumi in the Greek dish saganaki, a flashy appetizer in which the cheese is fried or broiled, doused in ouzo and set aflame. Molyvos, near Carnegie Hall in New York City, serves a classic version of the dish, bright in flavor and refreshingly simple. And Michael Psilakis, chef-owner of the rustic Greek spot Kefi on the Upper West Side of Manhattan, takes the idea a little further, using the cheese as a textural accompaniment in his grilled hangar steak entrée.
Halloumi’s ability to stand up to heat without melting also makes it great for the barbecue. Cut the cheese into slices 1/4 inch thick, and brush it with olive oil. Place on a medium-hot grill, and cook two minutes per side, or until it is golden brown. Drizzle with lemon juice, and garnish with a sprig of fresh mint.
Clearly there are many variations on this theme. Are there any spots near you that do something interesting with this versatile cheese?
About the author: Jamie Forrest publishes Curdnerds.com from his apartment in Brooklyn, New York, where he lives with his wife, his daughter, and his cheese.
Posted by Adam Kuban, July 3, 2007 at 11:00 AM
So, yeah. Tomorrow's the Fourth of July. We thought some quick burger-grilling tips might be in order for those of you with the day off and some time to grill.
The Meat: It's the most important part of the burger. Sure, some of your guests may top theirs with all manner of nonsense that may overpower the flavor of the beef, but you want to start with a good base. Chuck that's freshly ground from a butcher you trust (or that's ground at home) is a good place to start. If you're feeling up to it, you can experiment with mixtures that use different cuts, but you can't go wrong with chuck—it has the requisite fat content for a juicy burger. Go no leaner than 80 percent.
Mixing the Beef: Mix the meat as little as possible, whether you prefer the simple addition of salt and pepper or more exotic mix-ins. Overmixing leads to toughness. Toughness leads to anger. Anger leads to burgers you'll hate. Just form some loose patties quickly and without much fuss. They may not be perfectly round or what not, but they'll taste better. And who cares what it looks like once it's on a bun?
Get Depressed: Until a few years ago, I had a problem. No matter how even the thickness of my patties, the center of the burger would swell up on cooking. But I learned a trick from coworkers at my previous employer—make a depression in the center of your patties. With thicker edges and a thinner middle, the swelling will eventually even things out.
Flip Once, No Pressing! That spatula in your hand? It's used for flipping the burgers and used for flipping them once. You know what it's not used for? Pressing down on the patties while they grill. Don't do that! It releases all the precious moisture into the flame.
Flame Retardant: Flare-ups are a part of grilling. For most, simply close the lid of the grill; the reduction in oxygen should be all that's needed to quell the flames.
Photograph from iStockPhoto.com
Posted by Ed Levine, July 3, 2007 at 8:44 AM
The Thrill of the Grill is one of my favorite grilling cookbooks of all time. Authors Chris Schlesinger and John Willoughby combine encyclopedic knowledge, tremendous intellectual curiousity, and plain common sense into a book chock full of great recipes and valuable tips. Here's a little box of info from the book entitled "Small Things to Cook in the Coals."
There are any number of small treats you can make for yourself as long as you are grilling anyway. Just rub them with salt and freshly cracked black pepper to taste, wrap them in foil with the accompanying items, and throw them in the coals to cook. The proportions will depend upon your individual taste.
Zucchinis, cut into 1-inch slices, with garlic, thyme, and olive oil.
Halved red onions with rosemary and balsamic vinegar.
Small red potatoes with butter and garlic.
Mushrooms with butter, sherry, and basil.
Sweet potatoes, cut into 1-inch slices, with brown sugar and butter.
What do you like to cook in the coals? I guess a lot of people don't use coal anymore, and I guess you can't throw things into the gas grates to cook.
Posted by Ed Levine, July 2, 2007 at 11:48 AM
What famous chef described grilling as "the remote starting point, the very genesis of our art?"
Or how about this oh-so-true "grills just want to have fun" quote:
"What fun is there to a picnic or a barbecue if there is present the feeling of discipline or restraint? Whether your first task is to be grilling two lamb chops or barbecuing a couple of pigs...do either with a heart and spirit and have a good time doing it. Otherwise there is no point to this business at all." Amen, brother.
I couldn't come up with a third great grill quote, so I made one up:
"It is better to have grilled and lost (the hot dogs) than never to have grilled at all."
Posted by Ed Levine, July 2, 2007 at 9:10 AM
Sometimes, dare I say often in my experience, nothing tastes better than a grilled hot dog, on July 4th or any other day of the year for that matter. The key is buying the right hot dog, and as I pointed out a couple of weeks ago on Ed Levine Eats, you can't count on Consumer Reports to provide that info.. Regional tastes vary when it comes to hot dogs, but as someone who has had a hot dog in at least forty states, spread evenly through every region of the country, I feel comfortable (and confident) saying that garlicky all-beef hot dogs with natural casings are the best-tasting hot dogs you can buy. There are two widely available natural casing all-beef hot dog brands, Boar's Head and Vienna Beef, but both companies make many different kinds of hot dogs, so scour the label before you plunk down your hard-earned money. The natural casing seals in the flavor and the juices when you grill the dogs. Papaya King hot dogs also have natural casings, but they're harder to find except in select New York area stores. Beware of most Nathan's Hot Dog packages you see in supermarket. They are usually skinless, though they do make a natural-casing dog that you almost never see in supermarkets for some reason.
If you can't find an all-beef hot dog with a natural casing, Niman Ranch's Fearless Franks, Empire National Kosher Hot Dogs, and if you can't find any of the above, Hebrew National hot dogs (as a last resort) are all acceptable alternatives. I don't really understand why Bill Niman doesn't put a natural casing on his dogs, but he doesn't. The kosher rabbis in their inimitable wisdom decided some years ago that natural sheep casings are not kosher, so there is no such thing as a natural casing kosher hot dog. Kosher hot dog makers like Empire National sometimes offer a collagen casing instead, but collagen doesn't provide the same snap.
Are there other great grilling hot dogs I don't know about?
Posted by Alaina Browne, May 29, 2007 at 12:45 PM
Infrared grills are headed to the mass market thanks to the expiration of a key patent. Infrared burners have the advantage of extremely high temperatures (up to 900 degrees farenheit), which can be adjusted quickly. Previously costing as much as $5,000, major gas-grill manufacturers are introducing models in the $500 to $1,000 range.
[via Slashdot]
Posted by Adam Kuban, May 23, 2007 at 4:00 PM
If you'll humor me, I've got two more burger-related items for all my Meatheads out there today, and then I'll give the beef stuff a rest.
The first is a set of photos from Joshua "Meatwave" Bousel that shows that it really isn't that difficult to grind your own before grilling your own. Those are Bousel's pix above; click on them to view the rest of the series.
Continue reading »
Posted by Lia Bulaong, April 24, 2007 at 4:30 PM
Friend of Serious Eats Matt Haughey, who happens to be Grand Poobah of the community weblog MetaFilter, bought a new grill for his backyard recently and asked his loyal followers for tips on learning how to use it.
There are lots of recommendations of books to buy in the thread, many of which don't just have chapters on grilling but are all about it, but the best thing is that people are also sharing both their favorite recipes and their best tips. Here's a bit from my favorite response, from Mr Gunn:
One method taught to many people when they're just starting out is to hold your hand out flat, palm down, fingers and thumb parallel. Feel the firmness of the muscle between your thumb and first finger. Close to the bone of the first finger is the firmness of a well done steak, and as you move out to the side of the muscle, it gets softer. Medium is about half-way out. I don't know if this helps, because you still have to get a feel for it, but some people use it.
Photograph from iStockPhoto.com
