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Category: Grilling Mon Sep 22, 2008(Sans)Tandoori Chicken Indian is one cuisine I have rarely attempted to make at home. Since the closest grocery to my house abounds with Indian specialties, I always feel like I should be cooking it, but Indian recipes' lists of ingredients and procedures usually tend to be prohibitive, especially with such an inexpensive and delicious Indian restaurant only blocks away. Contemplating a move in the new year, I thought I should take advantage of the access I have to these spices and pastes and learn how to cook some of my Indian favorites. The grill, of course, was the first place I started. More and recipe after the jump >> Fri Sep 5, 2008Steaks is High I like cheap meat. Not cheap as in low quality, but I tend to gravitate towards the more inexpensive cuts of beef. I'm pro griller at skirt, flank, and hanger steaks, all on the cheaper side of spectrum, but still delivering a deep, beefy flavor. So when I decided to go for a porterhouse one night, I was steeping into almost uncharted steak territory, feeling both uncomfortable with the price I paid for a steak and my ability to grill such an expense perfectly. More and recipe after the jump >> 
Fri Aug 29, 2008Testing the Waters I'm not sure if it's a mystery, but in case you don't know already, I do not like seafood. I'm on a quest to stomp out all of my annoying food aversions—making great strides in most—but seafood is a pesky one that doesn't seem to want to go away. I've come to tolerate some fried variations (calamari and fish and chips), but beyond that, my taste buds are not having any of it. Deep down I do want to be a seafood eater, so I thought the best way to get my feet wet was to take this dislike straight to the grill. More and recipe after the jump >>
Fri Jul 25, 2008Pork Roll Up A couple months ago I attempted to grill a wet rubbed pork tenderloin with varying success. The heart of the problem was the rub burning away during cooking, and I kindly received a reader suggestion that asked, if it burns on the outside, why not move it to the inside? Made sense to me. So I decided to tackle this predicament with one of my favorite wet rubs, jerk sauce, whose great flavor has been claimed by the intense heat of the grill during my previous forays. More and recipe after the jump >>
Wed Jul 9, 2008Meat Tips: A Meat for Every Kabob A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure skewer success. Your meat tips await after the jump >> |
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