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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May 28 is National Brisket Day. Here's how to make one at home.

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


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