5@5 - Last-minute advice for steak supremacy
May 28th, 2012
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

We've been here all weekend to make sure your grilling success isn't at stake.

For the faint-hearted, Scott Kroener, executive chef of Del Frisco’s Grille in New York City, gives the final one-two punch to knock you into grill mastery.

Five Steps to Grilling the Perfect Steak: Scott Kroener
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Filed under: 5@5 • Grilling • Grilling • Techniques & Tips • Think


May 28th, 2012
04:00 PM ET
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So long as you're sparking up the grill for burgers or brisket or whatnot, you might as well have a heart. Or a kidney. Or possibly a liver or marrow bone.

Chris Cosentino is the chef-owner of Incanto and Boccalone in San Francisco, a competitor of the upcoming season of Top Chef Masters, and author of the new book "Beginnings: My Way to Start a Meal". He's also a massive fan of offal and says, "If you are willing to kill an animal, you should be willing to eat all of it."
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Filed under: Celebrity Chefs • Chris Cosentino • Grilling • Grilling • Jamie Bissonnette • Meat • Offal • Recipes • Techniques & Tips • Video


Risk a brisket on the grill
May 28th, 2012
12:30 PM ET
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I've never had any complaints about my brisket. That could be because no one is especially keen to rag on the crazy-eyed lady wielding a hot pair of tongs and giving out free meat, but I'd like to think that it had at least a little bit to do with quality.

Burgers, hot dogs, steaks and chicken are cookout classics for a reason. They're crowd-pleasers and (with a little care) relatively un-screwuppable. They're a safe bet, but for maximum impact, only a giant hunk of meat will get the job done.

Consider the brisket. It's a big ol' flat, cut of beef from the chest of a cow, and it's the stuff of Texas legend. It's bone-free and takes a fairly long time to cook down under low, slow charcoal heat, but every last stomach grumble is worth it.

While many weekend grillers think this sort of project is best left to fifth-generation Texas pitmasters and smoke-soaked competition barbecue acolytes with big, schmancy smokers, a succulent brisket is achievable in your backyard grill.

Really. I promise. Here's how.
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Filed under: Barbecue • Favorites • Grilling • Grilling • How To • Ingredients • Meat • Smoking • Techniques & Tips


Box lunch: Chargrilled edition
May 28th, 2012
12:00 PM ET
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Sink your teeth into today's most flame-kissed stories from around the globe.

  • Fire up the grill with a little help from your friend: science. - MSNBC


  • The world's most expensive burger clocks in at $295 and is decked out in black truffles, a fried quail egg and caviar - not to mention the solid-gold toothpick. - Guardian


  • Don't sweat the small stuff! Twenty-six recipes for grilled snacks, appetizers and side dishes. - Serious Eats


  • Elizabeth Karmel shows how easy it is to smoke on a gas grill. - Epicurious


  • Now that we've told you how to master the grill, here's a video compilation of what NOT to do. - Huffington Post
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Filed under: Box Lunch • News


National burger day
May 28th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Time for some Angus management - May 28 is National Hamburger Day!

The humble hamburger seems to have had a facelift in recent years. Hamburgers of late feature all sorts of newfangled ideas, like the foie gras burger, Texas toast burger, or donut burger.

Making the ultimate burger is, ultimately, up to you. Ask your local butcher for freshly ground meat, and consider trying a meat blend with a cut like brisket for added flavor and texture. Ideally, you want a patty that will crust up well on the grill, stay juicy and won’t fall apart on you.
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Filed under: Breakfast Buffet • Burgers • Food Holidays • News


Divine wines for grilled burgers, steaks, chicken and seafood
May 28th, 2012
08:30 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Memorial Day is rolling our way, and it’s good to remember that the holiday itself exists in honor of those who died while serving in our country’s armed forces. But, that said, Memorial Day weekend serves a different purpose - it is the time of the year when, for many people, the clouds part and a vast and disembodied voice says from on high, “NOW YOU MUST GRILL.”
 
Since I’m not one to argue with vast and disembodied voices, I’ll be out there grilling as well. And since I don’t see any point to being near a grill without some wine - or with eating grilled food without wine - here are a few suggestions for some favorite grilled foods.
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Filed under: Content Partner • Food and Wine • Grilling • Sip • Wine


Coffee klatsch
May 28th, 2012
05:00 AM ET
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.

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Filed under: Buzz • Coffee Klatsch


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