by Maria Russo in Recipes, June 14th, 2014
by Allison Milam in Recipes, June 12th, 2014
Ketchup, mustard, maybe some relish and sweet, saucy onions. These classic toppings surely get the job done when it comes to making an everyday hot dog, but for a next-level cookout, try dressing up your favorite franks with nontraditional fixings. On this morning’s episode of The Kitchen, Katie, Marcela and Jeff introduced their creative takes on hot dogs with their West Virginia-Style Hot Dog, Mexican-Style Hot Dog and Depression Dog with peppers, respectively. This summer, follow the co-hosts’ leads by experimenting with unexpected toppings; just stick with your favorite ingredients and try to choose flavors that you know complement one another. Check out a few of Food Network’s favorite ways to build a better dog below, then browse Food Network Magazine’s roundup of 50 All-Purpose Condiments complete with must-see ideas for adding finishing touches to your grilled greats.
While Jeff’s Depression Dog from The Kitchen may have been deliciously simple, his Chicago-Style Hot Dog with Homemade Relish (pictured above) is perhaps the ultimate in hot dog indulgence. He starts with beef franks and tops them with white onions and yellow mustard, plus homemade pickles and golden-brown french fries flavored with celery seed. Jeff recommends building the dogs, then letting them steam for a few minutes before serving.
by Maria Russo in Food Network Chef, Shows, June 10th, 2014
Some would say that we should never, ever tinker with the trinity of lettuce, tomato and onion. And if we had only one burger per year, maybe that would work. But since we’re at the very beginning of summer (we can say “summer” now, right?), we have more than enough time to expand our burger repertoire. This week, FN Dish runs down the line of burger combinations and updates we might not have previously considered.
1. Walk the Plank: Cedar planking isn’t just for salmon. Bobby grills Cedar-Planked Burgers (pictured above) for a complex smokiness. If you ask him, it’ll be the first thing you taste.
by Nikhita Mahtani in Food Network Chef, Recipes, June 9th, 2014
On his all-new series Barbecue Addiction: Bobby’s Basics (Sundays at 11a|10c), grill master Bobby Flay is putting away his recipes for involved, complicated meals and focusing on those essential summertime favorites all of us should have in our arsenals. Each week he’ll break down the how-tos for various authentic plates and share his secrets for turning out the most-authentic true barbecue, which are largely dependent upon his grilling commandments. Read on below to learn Bobby’s 10 must-know pieces of advice for all things grilling, from juicy burgers and smoky barbecue sauce to entertaining tips and the ultimate pantry ingredients.
1. Direct/Indirect Heat: Set up your grill with two zones — one for direct heat, and the other for indirect heat. Use the direct heat to sear meats and veggies, and move them to the cool side to allow the food to finish grilling without overcooking.
2. Lid On or Off? That Is the Question! My rule of thumb is to leave the lid off for ingredients that cook quickly like shrimp and vegetables and put the lid on for longer-grilling items like poultry and steak, to use the grill like an oven and prevent burning or overcooking.
by Allison Milam in Recipes, June 5th, 2014
Alton loves his steak, and with summer looming, now is the perfect time to get out that barbecue and start grilling. As Alton mentions in his latest YouTube video, his favorite type of steak to grill is the skirt steak. Heated directly on coals, this succulent meat needs no marinade except for some salt.
Alton also experiments in the kitchen, however, with a number of ways to eat steak. Here are five more:
1. He creates a spicy marinade with pepper flakes and Mexican brown sugar in this Skirt Steak recipe.
by Debra Puchalla in Recipes, June 4th, 2014
We’ve all grown accustomed to accepting everything from juicy pineapple rings to crunchy romaine with grill marks. But why should you stop there? Push beyond the realm of hot dogs and hamburgers by getting ahold of some veggies that are shockingly good on the grill. Here’s a list of favorites — and then some.
Now that the grill is involved, your beet salad game will never be the same. Just as you do before roasting, wrap beets in foil with a little olive oil before getting ‘em on the grill. Once they’re soft, your reinvented beets will possess an earthy, smoky sweetness that the salad bar just can’t touch.
by Maria Russo in Shows, June 3rd, 2014
While on photo shoots, I’ve bumped into a beer can chicken or two. But I’ve never actually cooked one at home. I am, therefore, somewhat of a grill-season fraud. Last summer “beer can chicken” (with and without hyphens for any of you copy gurus who are wondering) was Googled tens of thousands of times. But not at my house. Don’t get me wrong: I have no problem with having a beer out back. But every time I see the resulting pictures of beer can chicken — chickens standing or sitting awkwardly and ridiculously on domestic cans or even imports — as if waiting for someone to hand them beers, toes pointing, flailing, kicking or squatting — I can’t help but laugh at how odd they look, and I move on to chops, steak or salmon. Their accoutrements, spice rubs, glazes and flurries of herbs, help doll them up. Yet a beer can chicken’s crossed legs, uncrossed legs, stretching arms and stoic stance don’t make me hungry; they make me think, randomly, of yoga. See above for a visual reference, wherein a stately beer can chicken looks to be moving toward seated meditation, a pensive, quieting pose that conjures warm breezes and calm waters — and a generous spice rub.
Still, there’s a smart reason such food images are shot the way they are. If the food stylist platters the meat or carves the bird, then the picture doesn’t sell the “why” of the recipe: the beer. Placing the chicken on a can of beer allows air to circulate around the bird and hence gives it crisp skin all over, a major plus, and devotees of the Cult of Beer Can Chicken claim the results are juicy and more flavorful. You can insert a debate on beer brand here, folks. (And then go ahead and argue, as Mr. “Meathead” did two years ago on Huffington Post, about whether the method is good anyway.) In the meantime, I am not waiting for New Year’s this year for resolutions: I resolve to win summer. And that starts with stretching into Sun Salutation, getting past chicken poses, crossing the road to get to a six-pack and grilling beer can chicken. After all, what could be bad about drinking a little beer and cooking out? Namastasty.
Check out my top 5 favorite beer can chicken poses, after the jump.
by Cameron Curtis in Recipes, May 30th, 2014
No matter Bobby Flay‘s urban roots, no one knows outdoor cooking quite like this Iron Chef. A famed master of meat with decades’ experience of smoking, charring and searing everything from thick-cut chops to true barbecue, Bobby’s the ultimate resource for all things grilled. Now, just in time for summer, Bobby’s sharing a one-stop guide to grilling on his all-new show, Barbecue Addiction: Bobby’s Basics.
Tune in Sundays at 11a|10c beginning June 22 to get classic how-tos for conquering the grill, and learn step-by-step tips for making his essential dishes at home. What can fans expect from Bobby on his upcoming episodes? Easy, approachable recipes indicative of Bobby’s signature flavors, plus his must-know secrets to authentic barbecue that you’ll be referring to for summers to come.
by Marisa McClellan in Holidays, Recipes, May 23rd, 2014
Trisha Yearwood entertains family and friends in her backyard all summer long. The Grammy winner is a pro at making big-batch recipes that will feed a hungry crowd. From ribs to chicken, follow her easy solutions for summer recipes that’ll be sure to satisfy your group.
Memorial Day weekend is upon us and with it, the unofficial start to the summer season. Pull out the bathing suits, unearth the citronella candles and light the grill, for it is time to celebrate warm weather and long days.
Because grilling is so deeply associated with this time of year, those of us without outdoor space can sometimes end up feeling just a little bit left out of the fun. So as a longtime apartment dweller, I’ve developed a handful of techniques to compensate for my lack of porch, patio or yard. If you’re in similar straits, hopefully these tricks will help you cope.
The first thing to do is get yourself a grill pan. It’s nice on the stovetop (though if you don’t have good ventilation, you might set off your smoke detector), but I find that it’s even better when used in the oven. I will often roast a butterflied chicken on a grill pan in the oven in order to get some nice crosshatched marks on my bird.