AltWeeklies Wire
Spanish Fry: Learning to Make Paella on the Grillnew
Once you have your supplies in place, actual execution is pretty easy, and what you get in return is a real crowd stunner -- a paella that glistens with a deep, ruddy burnish, dark, slightly burnt flavors from the socarrat and smoky complexity from adding aromatics to the coals at the last minute.
Baltimore City Paper |
Henry Hong |
09-01-2009 |
Food+Drink
Suds and Flames Make Great Summer Mealsnew
Caramel is the reason beer goes with grilled food and wine often doesn't. Here are some beer and summer food pairings, followed by some recipes for beer-based summer sauces.
INDY Week |
Julie Johnson |
07-02-2009 |
Food+Drink
Fiery Summer Recipes For Vegetarian Barbecue Demonsnew
Long derided by the Stubborn Men as nothing more than the art of heating up Morningstar patties, veggie barbecue has undergone a growth spurt in recent years as more and more backyard gourmets and roof-deck partiers see hot dogs and hamburgers for what they are: processed dead stuff. Includes recipe for veggie burgers.
Baltimore City Paper |
Shelly Blake-Plock |
08-19-2008 |
Food+Drink
A Guide to Getting the Best Veggies From an Open Flamenew
Most vegetables are suitable for grilling, though there are a few delicate exceptions. Here's just a partial list of vegetables suitable for grilling, with tips on preparing each.
Illinois Times |
Julianne Glatz |
08-14-2008 |
Food+Drink
Tags: vegetables, grilling
For Barbecue Ribs, Go Low and Slownew
And don't forget to brine the meat.
Illinois Times |
Julianne Glatz |
07-14-2008 |
Food+Drink
Independence Day Cookouts From Piedmont Farms and N.C. Watersnew
If you're not feeding a crowd, just need a starter, or want something a little zestier for a special meal over the three-day weekend, try this recipe for Mark Day's Bourbon-Lime Shrimp. Also Grill-Roasted Corn on the Cob.
INDY Week |
Sheryl Cornett |
07-03-2008 |
Food+Drink
Pair that Burger with Winenew
The notion of promoting wines as burger partners had its almost-perverse appeal.
San Antonio Current |
Ron Bechtol |
06-25-2008 |
Food+Drink
Robust Barbecue Reds Jockey for Grillmarksnew
Maybe the best reason for firing up the barbecue this week is to add a few degrees of comfort to the great outdoors with a baker's dozen of recommendations.
The Georgia Straight |
Jurgen Gothe |
06-13-2008 |
Food+Drink
Don't Eat Meat? Don't Starve at This Summer's Cookoutsnew
After far too many nothing-but-corn-on-the-cob July Fourths, our day has arrived. We are invited to the cookout. Heck, grab the briquettes. Maybe we're even hosting it.
East Bay Express |
Anneli Rufus |
05-22-2008 |
Food+Drink
Time for the Memphis In May World Championship Barbecue Cooking Contestnew
Since its humble start in 1978, the contest has evolved into three days of pork-scented smoke, plastic pig noses, elaborate team structures, 500 trained judges, concerts, and, of course, some seriously competitive teams that have spent years, not to mention thousands of dollars, refining their recipes and methods.
The Memphis Flyer |
Susan Ellis |
05-16-2008 |
Food+Drink
