5@5 - Guide to grilled pizza
June 18th, 2012
05:00 PM ET
Share this on:

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.

Say arrividerci to the meaty monotony of summer grilling (Fire up the grill. Add burgers. Throw on hot dogs. Repeat.) with homemade, flame-kissed pizza.

Here to give you a slice of the action is Jeff Moogk, the Executive Chef at Sammy’s Woodfired Pizza & Grill.

"When grilling your pizza, it is important to remember to have fun and enjoy yourself with the process and the ingredients. Each pizza recipe I included is listed in the order that the ingredients should be placed, leaving the garnish for when the pizza comes off of the grill," Moogk says.
FULL POST

Posted by:
Filed under: 5@5 • Grilling • Grilling • Make • Pizza • Recipes • Techniques & Tips • Think


5@5 - Last-minute advice for steak supremacy
May 28th, 2012
05:00 PM ET
Share this on:

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
FULL POST

Posted by:
Filed under: 5@5 • Grilling • Grilling • Techniques & Tips • Think


May 28th, 2012
04:00 PM ET
Share this on:

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."
FULL POST

Posted by:
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
Share this on:

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.
FULL POST

Posted by:
Filed under: Barbecue • Favorites • Grilling • Grilling • How To • Ingredients • Meat • Smoking • Techniques & Tips


Achieve grilling greatness - tips, recipes, advice and inspiration from professional chefs and backyard masters
May 25th, 2012
06:00 PM ET
Share this on:

Some people maintain that Memorial Day officially marks the start of grilling season and Labor Day, the end. Those people, for the most part, are wrong. Some folks maintain the flame in snowdrifts up to their thighs. Others won't haul out the hibachi until late September because it'll finally be cool enough to cook outside without wilting like a hothouse gardenia.

So what we're saying is, so long as our spatula isn't actively frozen or melted to our hands, and monsoon spray does not prevent us from lighting a charcoal chimney, we're going to be outdoors, putting flame to food. Why don't you just come along and join us?

Catch up on the rest of our great cookout and picnic tips below, and if you run into a sticky grilling situation - we're here to help. Share your burning questions in the comments or Tweet us @eatocracy and we'll have your festivities back on track in no time.
FULL POST

Posted by:
Filed under: Grilling • Grilling • Help Desk • How To • Smoking • Techniques & Tips


5@5 - Cuts of meat to purchase for grilling season
April 10th, 2012
05:00 PM ET
Share this on:

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.

Some folks assert that Memorial Day weekend is the official beginning to grilling season.

While those folks are sitting indoors twiddling their spatulas until May, we'll be out stretching our toes in the freshly mowed grass and perfuming the air with eau de charcoal.

A burger is certainly an excellent, inaugural item to set aflame to, but the world is your (grilled) oyster; beef up your repertoire with Pat LaFrieda's favorite, grill-friendly cuts of meat.

LaFrieda is one of the stars of Food Network's "Meat Men" and the owner of Pat LaFrieda Meat Purveyors, a 90-year-old wholesale butchery that supplies more than 500 restaurants with every cut of meat you can imagine.

Five Picks Of Meat To Purchase for Grilling Season: Pat LaFrieda
FULL POST

Posted by:
Filed under: 5@5 • Grilling • Grilling • Make • Techniques & Tips • Think


Glazed alligator ribs and the best government job ever
February 16th, 2012
10:30 AM ET
Share this on:

Ask Justin Timineri what he does for a living and he will tell you that he has the best government job available. It may be difficult to argue with him once you hear that Timineri's office is a kitchen, and instead of paper and pens he budgets for pots and pans.

"I'm the only full time agricultural chef in the entire country," says Timineri.

As the Executive Chef for Florida's Department of Agriculture and Consumer Services it is Timineri's job to promote awareness of Florida's agricultural goods. He does this by emphasizing what is in season. "We need to understand the growing seasons," Timineri explains. "We need to go to the market first, find what's fresh, what's seasonably available and what looks the best, buy that and then come home and find a recipe to match what's in season."
FULL POST

Posted by:
Filed under: Cooking • Florida • Grilling • Make • Recipes • Travel


Whole hog BBQ - the Mount Everest of meat
August 26th, 2011
09:15 AM ET
Share this on:

By now you’ve probably spent the summer putting perfect grill marks on skirt steaks and even smoked an entire pork shoulder.

Perhaps you have even made your own barbecue sauce and realized it's better than anything you could buy in a jar. Or maybe they know you by name when you walk into your local grill supply store and you count the days until the weekend when you can get up before dawn to start cooking barbecue that wont be ready until sundown.

But deep down you know that until you cook a whole pig you just have been playing it safe.
FULL POST

Posted by:
Filed under: Barbecue • Grilling • How To • Techniques & Tips


Okra - in season and 'snot just for frying
August 9th, 2011
10:00 AM ET
Share this on:

Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat. Let Mario Batali pronounce it for you.

The first time my mother ever cooked for my father, she made okra. If the cuisine of my childhood provides any indication, there's an excellent chance that she defrosted a cube of pods, chucked them into a pot and boiled until floppy. Neither she nor my father is Southern or Indian in upbringing. Okra is not their birthright; they were clearly tempting fate.

My father chewed dutifully, likely made the appropriate "yummy" faces - until my mother took a bite and bolted for the sink. He quickly followed suit, and the story became the stuff of family legend - not to mention a family phobia.
FULL POST

Posted by:
Filed under: Dishes • Grilling • Grilling • How To • Make • Okra • Recipes • Scorpacciata • Techniques & Tips • Vegetables


Pinterest
Archive
April 2014
M T W T F S S
« Mar    
 123456
78910111213
14151617181920
21222324252627
282930  
| Part of