Category: grilling
On June 10,2012
Is there anything better on a hot summer day than driving in your car with the windows open and getting hit with the stop-you-in-your-tracks aroma of chicken being barbecued somewhere?
On May 20,2012
Grilling the very best ground meats requires little else than some olive oil, salt, and pepper. It allows the inherent flavor of the meat to take center stage. There is absolutely no substitute for a juicy, tender patty that oozes delectable flavor from first bite to last. Every now and then, however, you might want to shake up your summertime grilling by taking a walk on the untrodden path of flavor invention and innovation—and maybe, just maybe, discover the absolute best burger you’ve ever cooked.
On May 20,2012
When home grilling began its rocket-rise in popularity all over the U.S. in the post-war 50s, everybody was sort of feeling their way along about the special do-it-yourself requirements of cooking over a hot fire. That meant adapting tools that were common to indoor food preparation. As necessity is the mother of invention, reaching and working over a wide, flat cooking surface required extension, which gave us long-handled tongs, spatulas, and forks. It also required more protection than potholders could provide, giving rise to heat-resistant gloves and mitts.
On May 15,2012
Before you grill the perfect burger, you need to know how to form the perfect burger patty. Evan Lobel, 5th-generation butcher of venerated Lobel’s Prime Meats and Lobel’s of New York, shows you how to create a burger that will be fluffy and moist.
On April 15,2012
It’s been a strange and unpredictable transition into spring here in New York. One week it was warm and sunny, the next it was snowing again, and the next it was windy and rainy.
On April 15,2012
Now that it’s grilling season, it’s time to uncover those grills, clean the grilling racks, and fire them up! Need a refresher on how to grill the perfect steak, burger, or roast? Look no further–we’ve rounded up our grilling videos right here for your convenience.
On April 11,2012
Here in New York, come March and April, we’re ready to be rid of cold, dreary, wintry weather. When the sun comes out and the days begin to warm up, we just can’t wait to do one thing: get outside!
On April 10,2012
From apartment dwellers to the inveterate griller who wants a grill at the ready whenever and wherever, charcoal tabletop grills, like Weber’s Smokey Joe, are ideal for a day at the beach, an off-road adventure, tailgating in a stadium parking lot, or a picnic in the park. They are a practical solution anywhere a full-size grill is impractical. Small size is a distinct advantage when you’re talking about travel worthiness. However, it’s a disadvantage when you want a fire hot enough to handle searing effectively.
On March 15,2012
It’s that time of year again—that stretch when the calendar says it’s spring, but there’s still a chill in the air. Half the country is breaking out their flip-flops, while the other half is still bundled up in warm coats. It’s the time of year when we’re hankering to bring our barbecues out of storage—just on the cusp of grilling season.
On October 10,2011
As summer fades into autumn, our focus on meal planning begins its own transition. It's that time of year when we're reluctant to give up our grilling tongs and wood chips, yet our thoughts turn to the seasonal harvest and our appetites build for meals offering comfort and warmth. So, take advantage of any good weather the season offers. However, it’s a good idea to build menus around dishes that can be prepared outdoors or indoors if a change in the weather requires a change in your cooking and entertaining game plan. |
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