On the Grill

Comment

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... :-))

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.

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.

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"

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.

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