Tag: Grilling

Beat BBQ FOMO: How to Live Your Life Like You Own a Grill This Summer

by in Recipes, July 19th, 2016

Pork Souvlaki with Honeyed ApricotsThe smells of seared, juicy meats wafting through the air from someone else’s backyard aren’t quite as good as they would be if they were coming from your own grill. Instead, they’re a total tease — a reminder of what you’re missing out on. If you live in a city and your fire escape is your only promise of “outdoor space,” or if your outdoor-grilling plans have been squashed by rain, that doesn’t mean all hope is lost. Instead, beat BBQ FOMO (a condition we just came up with) by bringing your favorites indoors. Go on, buy those juicy steaks, ground beef for burger patties and wooden skewers for kebabs. With your trusty grill pan, cast-iron skillet or griddle (and sometimes your oven), you can churn out char-marked, meaty favorites, even if the magic happens in the great indoors.

Placing just-threaded kebabs right on a hot grill might be your knee-jerk reaction, but that isn’t the only place that these skewered sensations can cook to tender perfection. Take Michael Symon’s Pork Souvlaki with Honeyed Apricots from Food Network Magazine (pictured above), for instance. Sure, it can be cooked on a grill, but it also reaches juicy, charred-on-the-outside heights when your grill pan takes the job over.

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Bobby’s 10 Best Grilled Vegetable Dishes

by in Food Network Chef, Recipes, July 15th, 2016

Bobby’s 10 Best Grilled Vegetable Dishes Bobby Flay is our resident grill master here at Food Network. When we’re not watching him crank up the heat on Beat Bobby Flay, we’re trying our hand at one of his best burger recipes. But even though he’s a burger and steak guy, not all of his grilled recipes are super-meaty — often he dresses up vegetables, too, with a smoky char. Check out his top droolworthy veggie recipes for fresh seasonal inspiration.

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6 Rules for Grilling the Absolute Best Kebabs

by in Recipes, July 10th, 2016

Chicken KebabsThis time of year, it’s tempting to rush into grilling, throwing whatever ingredients you’ve got onto the hot grates with abandon. We know you can’t wait to dine alfresco, but it’s worth taking a moment to remind yourself of the basics — especially when it comes to kebabs. These crowd-pleasing meals on a stick are a big part of many a griller’s regular rotation. Here’s how to get them right every time.

1. Don’t forget to soak those skewers!

If you’re using wooden skewers instead of metal ones, dunk them in water for at least 20 minutes before you start grilling. This minimizes the chance that they’ll catch on fire.

Try it: Prosciutto-Wrapped Chicken Kebabs

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The New Age of Potato Salad: 7 Ways to Do It Up Right

by in Recipes, July 7th, 2016

Southwestern Potato SaladFor a lot of us, a mountain of potato salad is a given at any cookout we’re throwing. Though a lot of deli-counter potato salads may be seriously boring (and really off on the potato-to-mayo ratio too), that’s far from the case here. Never gloopy, these new-age picks — each with its own flavor-boosting edge — deserve a spot on your cookout menu, starting now.

Kick It Up

Bobby Flay’s Southwestern Potato Salad (pictured above) boasts all the creaminess of your classic potato salad, plus a kick of heat from chipotle pepper puree and cayenne. Do it up with fresh lime juice, chopped cilantro and onion for your zestiest potato salad yet.

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6 Outrageous Ways to Dress Up Hot Dogs (Like Mexican Street Corn Style)

by in Recipes, July 4th, 2016

Mexican Street Corn DogWe love ketchup and mustard. They’re tried-and-true classics that will always have a place in our refrigerators. But when it comes to topping our hot dogs, sometimes we need a little bit more oomph than they can provide. That’s why this summer we’re benching good old ketchup and mustard in favor of this all-star lineup of crazy-good toppings.

Mexican Street Corn Hot Dog (pictured above)
The creamy, spicy flavors of Mexican-style corn pair perfectly with the smokiness of a grilled hot dog. Toss roasted corn kernels with a little mayo and lime juice, and spoon them over the hot dog. Top with oregano, chili powder, crumbly Cotija cheese, hot sauce and mayo.

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Our Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More

by in Recipes, June 30th, 2016

RibsSlowly smoked for hours on end, home-cooked barbecue is a true labor of love, one that only a serious lover of smoke will take on. And if you’re going to put in the time, the results better be fall-apart good. That’s why we picked the recipe that our fans love most for each real-deal, low-and-slow barbecue favorite — we’re talking ribs, pulled pork, brisket and more. Trust us, these time-tested, top-rated winners go way beyond a slathering of barbecue sauce.

The Ribs to Make: Memphis-Style Hickory-Smoked Beef and Pork Ribs

Whether you’re a fan of wet or dry ribs, pork or beef, this fan-favorite recipe for game-changing spareribs has something to offer. These tender, highly reviewed winners start with a dry rub, then they are grilled over indirect heat with a mix of hickory and charcoal .

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Beer-Marinated Grilled Skirt Steak — Most Popular Pin of the Week

by in Community, June 26th, 2016

Beer Marinated Grilled Skirt SteakThe easiest way to improve a grilled steak is with a standout marinade. This week’s Most Popular Pin of the Week, a top-rated skirt steak from Marcela Valladolid, combines sweet orange slices with salty soy sauce and crisp lager to create stellar flavor and keep the meat juicy all the way through. After marinating for an hour, the steak is ready to hit the grill. Thanks to the thin nature of skirt steak, it takes only about 4 minutes on each side before it’s medium-rare and ready to serve.

For more summertime barbecue inspiration, check out Food Network’s Let’s Grill! board on Pinterest.

Get the Recipe: Beer-Marinated Grilled Skirt Steak

6 Top-Secret Sauces to Trick Out Your Grilled Meats

by in Recipes, June 24th, 2016

Special Burger SauceThey say the secret’s in the sauce, and we couldn’t agree more — how else can you turn plain grilled chicken, burgers and steaks into something worthy of your Instagram feed? In these grilling sauce recipes, relatively few super-flavored ingredients come together to create something that’s definitely greater than the sum of its parts. There’s nothing left to do but slather it on.

Special Burger Sauce (pictured above)
This sauce gives burgers a little extra zip that plain old ketchup and mustard just can’t provide. Sweet relish and cider vinegar contribute tang while paprika and other spices add depth. But when someone asks you what’s in it, don’t tell them — it’s a secret! Read more

Top 10 Tips for Excellent Summer Grilling

by in Food Network Chef, In Season, June 23rd, 2016

Perfect Baby Back RibsSummer is in full swing, and that means most of us are firing up that backyard grill. If you are shying away from grilling, or just want a refresher course on the basics of grilling, then keep reading.  Here are my top 10 tips for excellent summer grilling.

1. Start with a clean grill. Don’t let last night’s salmon skin impart a fishy-char flavor to tonight’s chicken breasts. Use a sturdy metal brush to clean off the grates in between uses. (This is easiest when the grill is hot.)

2. Don’t move the food around. In general, the fewer times you flip something, the better (once is ideal for most meats). If the meat is stuck to the grill, let it cook more — it will unstick itself when it’s ready for flipping.

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7 Surprising Ways to Better Your Burger Game This Summer

by in Recipes, June 23rd, 2016

Ultimate Backyard BurgerThere are two kinds of people in this world: those who make the burgers (hovering over an open flame, flipping each one with serious skill and taking all the credit) and those who devour them (with glee and zero regrets). For the former group of burger lovers, expanding your burger craft is what summer is all about. Turn on the grill and switch things up — we’ve got some surprising ways to better your burger game from here on out.

1. Reconsider your meat mix.

Your go-to, home-grilled burger might be made entirely of beef, but integrating another kind of meat for a more flavorful blend will have your next batch neck and neck with the pros’ patties. The Ultimate Backyard Burger, for instance, calls for a blend of ground chuck, brisket and lamb for moist, juicy results.

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