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On the Grill

Nothing's better that food cooked outdoors. Share what you know, learn what you don't about grilling, right here.

Members: 11
Latest Activity: Nov 19

Discussion Forum

Anthony Theobald

Catalan Grilled Chicken Leg Quarters

Started by Anthony Theobald Nov 17.

Anthony Theobald

Herb Remoulade Sauce for Steak

Started by Anthony Theobald Oct 8.

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Zennika Comment by Zennika on October 7, 2009 at 9:55am
Thanks- roasted a flounder, using a few olive chips along w a few generic hardwood chips- nice, subtle flavor, probably would have been lost on a long marinated meat, or something inherently stronger flavored, like lamb. I'll be cutting the rest of the tree up this weekend... :-))
J. Michael Wheeler Comment by J. Michael Wheeler on October 7, 2009 at 9:09am
Hi Zennika,
I've never grilled with Olive wood, but we published an article about using different fuels, including hard woods such as Olive wood, on Dancing Spoon Magazine. This is the article: Grillin' Basics Part One.
J. Michael Wheeler Comment by J. Michael Wheeler on March 10, 2009 at 11:20am


This photo was forwarded to me by Anthony Theobald. It makes those of us in the Northeast long for the warmer months and places. Thanks Anthony.
J. Michael Wheeler Comment by J. Michael Wheeler on May 28, 2008 at 11:54am
If you're in the Boston area there is a great grilling demo going on in Marblehead: (Click here for the event link.)
"Join Susan Regis for a culinary demonstration and food tasting event in the garden of the Hooper Mansion in Marblehead, Massachusetts.

Winner of the James Beard Foundation Award for Best Chef of the Northeast and Chef from the legendary Biba restaurant, Susan will serve some of her signature dishes using seasonal and local ingredients prepared on the grill.

Attendance limited – Reserve your tickets today

Members: $15.00; Non-members $20.00
Reservations Required"
Edie Comment by Edie on May 23, 2008 at 4:03pm
So, here's a question: what if you're only grilling, say, two hamburgers. Is it more efficient just to broil them in the oven or is it worth it to fire up the big 'ol gas grill? I always wonder if there's a critical mass one should have to actually get the grill going.
Taster Comment by Taster on May 5, 2008 at 3:46pm
Easier Grilling
Grill thin cuts of marinated meat. Marinating starts the cooking process for because the meat is so thin, it cooks quickly.

Grill foods that don’t need lots of testing. It’s easy to know when most shellfish is done: Shrimp curl and turn pink, and clams open.

Grill foods that are hard to under- or overcook. Salmon is fabulous served rare or medium.

Grill all the components of a dish at the same time. Plan all the ingredients in a meal the cook over the same temperature, so they can be grilled simultaneously.

This is from Quick Bites on DancingSpoon.com
 

Members (11)

Anthony Theobald Agent Nancy The Souper J. Michael Wheeler Kate Taster Gavan Murphy Edie Ivan Zennika Dana Moos
 
 
Handcrafted Knives at Foodie's Emporium

Discussion Forum

The Souper

Grilling time in the Northeast - Some healthy favorites. 5 Replies

Started by The Souper. Last reply by The Souper May 22.

Anthony Theobald

Jerk Beer Can Chicken 1 Reply

Started by Anthony Theobald. Last reply by Agent Nancy Aug 29.

J. Michael Wheeler

Grill Greener 1 Reply

Started by J. Michael Wheeler. Last reply by Kate Jul 7.

Anthony Theobald

Cherry Whiskey Ribs from Ted Reader in Canada

Started by Anthony Theobald Feb 22.

Anthony Theobald

Famous Dave's Ribs from Minneapolis/Saint Paul area

Started by Anthony Theobald Feb 22.

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