A cold beer is usually somewhere close by any grill. Any beer makes for a good match with grilled foods. As appreciation for pairing foods with wine has grown, so has interest in beers of different styles and characteristics. Many of the best matches with roasted and grilled foods share that “roasty” quality. Pork cracklings, […]

Sometimes the simplest meals are the most satisfying. With apples at their prime, try our version of a grown-up grilled cheese sandwich with thinly sliced apples and toasty sourdough bread — it’s a comforting way to kick off a week in autumn. Apple & Artisan Cheddar Panini INGREDIENTS 8 slices sourdough bread, each about 1/2 […]

A panini press may be a convenient gadget for grilling a hot, cheesy sandwich (or countless other foods) but it can also be a pain to clean. That’s where this one simple, natural ingredient comes in. What is it? Hot water! Scouring pads and other abrasive scrubbers can ruin the nonstick plates on a panini press, […]

  INGREDIENTS Flank Steak: 1/4 cup tomato juice 2 tbsp packed brown sugar 2 tbsp soy sauce 1 tbsp olive oil 1-1/2 tsp chili powder 1 clove garlic, minced 1 pinch ground cumin 1 beef flank marinating steak, (1 lb) 1 pimch salt Grilled Cauliflower: 1 small cauliflower, (approx 3/4 lb, trimmed) 2 tbsp olive oil 1 tbsp lemon juice 1 tsp garam masala or curry powder 1 pinch salt 1 pinch pepper PREPARATION In large shallow […]

Even though it’s a cookout classic, chicken can be tough to get right on the grill. How do you know when it’s done? When should you slather on sauce? What temperature should you cook it at? Read on to crown yourself the king or queen of chicken on barbie. {via the Bone Appetit Kitchen and Danielle […]

Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill  By Adam Perry Lang The subtitle, Bold New Techniques for Explosive Flavor On and Off the Grill, is actually pretty spot-on. This is a book for those who aspire to finally master those super crispy pork rind snacks (Bad news: It involves boiling, […]

Chops, ½ to 1 Inch Thick Heat: Direct (uncovered), high. Time: 3 to 5 minutes per side. Internal Temperature: 130° F for medium-rare. Chops, 1 to 1½ Inches Thick Heat: Direct (uncovered), high. Time: 4 to 6 minutes per side. Internal Temperature: 130° F for medium-rare. Leg, Butterflied Boneless, 1 to 1½ Inches Thick, 3 to 3½ Pounds Heat: Direct (uncovered), medium-high, […]

Chicken Breasts, Boneless, Skinless Heat: Direct (uncovered), medium. Time: 5 to 6 minutes per side. Internal Temperature: 160° F. Chicken Cutlets Heat: Direct (uncovered), medium. Time: 2 to 3 minutes per side. Internal Temperature: 160° F. Chicken Pieces, Bone-In Heat: Indirect (covered), medium. Time: 40 to 50 minutes. Internal Temperature: 165° F. Tip: For crispy skin, grill the pieces skin-side down over direct heat (uncovered) […]

The trick with seafood is to make sure it doesn’t stick. So coat it lightly with oil and check that the grate is clean and very hot. For fillets and whole fish, you can also try this foolproof (albeit more time-consuming) method: Place the fish on a soaked cedar plank or a lightly oiled piece […]

Makes 4 servings INGREDIENTS 1 carton of strawberries, hulled 3 peaches, each cut in quarters 7 oz baby mozzarella{bocconcini}, each cut in quarters 1/4 cup pure apple juice 2 tbsp fresh mint, chopped 2 tbsp fresh basil, chopped PREPARATION Preheat grill to medium. Put strawberries on skewers if small, and place on grill along with peach […]