Quick and clean with gas? Or slow and smoky with charcoal?
That’s the question backyard grill masters have been hotly debating since the first gas grill in the 1960s.
Here’s another option for that Labor Day -- or any other -- gathering: Why not get down and dirty, and clinch that rib-eye to crusty perfection?
“Clinching...
There’s a certain wizardry about grilling. The magic of a low, slow fire — and a heady touch of smoke — transforms a simple rib-eye or portobello mushroom into mouthwatering fare.
It’s such a straightforward trick, yet there are so many tools and gadgets out there that what was once a simple act of barbecuing has become a tad...
We’ve been flipping up a storm at the backyard grill, making burgers from a variety of meats (and in one case, a vegetable).
Our first suggestion: Use high-quality, relatively low-fat beef, but add some fat, working from the inside out. Putting a pat of herb butter inside the uncooked patty makes the interior moist while adding flavor....
At my house, firing up the grill takes place year-round, no matter the weather outside. We are not alone. Weber’s annual GrillWatch has found that almost half of those surveyed grill all year.
Chicken breasts, one the most popular things to grill, should also be one of the easiest. But many people overcook or undercook them.
Greg...
You’ve grilled your way through this seemingly short summer. Now Labor Day — the unofficial end to the outdoor cooking season — has past.
So what’s it going to be — another boring round of burgers and chicken?
Instead, how about some sizzling-hot beef cuts that often take a backseat to T-bones and rib-eyes?
Sirloin, flank...
