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FeedThrill of the Grill
All the necessities for the perfect outdoor feast, from luscious recipes to expert tips, gadgets and more.
Photos by Steve Legato Published July 28, 2009 at 02:01 PM
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With several more weeks of summer still ahead of us and plenty of locally grown produce at our fingertips, there’s no better time to refill the propane tank (or stock up on charcoal or woodchips) and dole out the invites. And it couldn’t hurt to brush up on that open-flame terminology, either. Lesson one: the difference between grilling and barbecuing. The former refers to cooking over a direct flame or other high-heat source; the latter relies on indirect or low-level heat to slowly cook less expensive cuts of meat until tender. Authentic barbecuing can take all day or even several days, which works great if you’ve some vacation time to spare. For most, however, grilling is the way to go. Not sure what to make or how? Allow us—and a few high-profile experts—to help.
CHEF PROFILES
• Guillermo Pernot of Cuba Libre
• Chip Roman of Blackfish
• Ann-Michelle Albertson of Charlotte Ann Albertson’s Cooking School
• Cookbook author Andrew Schloss
EXPERT ADVICE
• A Technique for Every Cut: Tips and recipes for tough, tender, thick or thin.
• Tips for grill purchasing and cooking
COOL TOOLS
• Outdoor Kitchen Essentials
• Tools of the Trade: Hot Gadgets for Grilling
• Read & Eat: 8 great titles for grillers.
RECIPES
• Ensalada de Piñaw
• Grilled Veggie Flatbread Sandwich
• Grilled Habanero Shortcakes with Chunky Plum Salsa
• Golden Sweet Corn on the Cob
• Grilled Watermelon Salad
• Pesto Turkey London Broil Panzanella Salad
• Grilled Glazed Doughnuts with Chocolate Espresso Dunk
• Chip Roman’s Grilled Bluefish with Tomato Chutney and Grilled Asparagus
• Derek Davis' BBQ Pork Tenderloin with Chinese Black Bean Barbecue Sauce
• Guillermo Pernot's Bife Angosto de Nueva York (New York Strip Sirloin Steak)
• To Drink: Pomegranate Mojito, Cuba Libre Sangria and Cuba Libre Grilled Pineapple Mojito
