Grilling steak to perfection requires mastering temperatures and searing techniques. From gas-grilled BBQ wings to electric-grilled ribs, discover how to finish meat in the oven for restaurant-quality results.
Grilled chicken can take considerably longer than red meat dishes like burgers and steaks. You may not always have time to stand around the grill and wait while thick slabs of chicken slowly cook all the way through, and you don't have to.
Read more →
Chateaubriand is not technically a cut of meat, although it has come to be associated with center cuts from the beef tenderloin. Technically, Chateaubriand refers to a recipe that includes a roasted slice from the beef tenderloin that is served covered with Bearnaise sauce.
Read more →
If you have had raclette in an Austrian, Swiss or German inn, snuggled in a cozy room with exposed timbers and a warming fire, you will want to duplicate the experience once you are back at home.
Read more →
Catfish fillets are a low-calorie source of protein. By grilling catfish fillets instead of frying them, you cut back on the amount of fat in the final dish. Choose lean grilled catfish as the centerpiece of a healthy meal.
Read more →
The lean eye-of-round roast has a mild flavor and little waste. Though similar in shape and compactness to the far more tender tenderloin roast, the eye-of-round roast has a much firmer texture. The lack of marbling makes this roast tough and potentially chewy, especially when it is overcooked.
Read more →
Carrots are a versatile vegetable, rich in beneficial nutrients such as beta carotene. Carrots often end up in soups, stews and salads, or they are eaten as a snack. You can cook carrots in a variety of ways, including boiling, steaming, roasting or microwaving.
Read more →
For years, the Boboli company has made ready-to-use, prebaked pizza crusts. You can add your own sauces and toppings at home to make a customized, oven-fresh pizza. An alternative to normal oven baking is grilling. Grilling pizza simulates the more authentic taste of brick-oven pizzas.
Read more →
The cross rib steak comes from the shoulder of the cow, which produces tough cuts of meat due to its constant use by the animal. But this cut is quite flavorful. Grilling works best for tender cuts of meat, but can provide delicious results on tougher pieces if you marinate first.
Read more →
When cooking breaded chicken on the George Foreman Grill, you must use boneless breast or thighs. If youβre watching your fat and caloric levels, remove the skin from the chicken; you'll reduce the meal's calories by 48 percent and the fat by 89 percent.
Read more →
Sometimes the simplest food items are the most challenging to cook. Many Americans grill up charred, dry burgers that defy the medium-rare, juicy, perfectly disc-shaped burgers they set out to make. Making a perfect burger is more attainable than it seems.
Read more →
Panini makers can be used for more than just making sandwiches; they are also contact grills that can be used to cook a variety of meats, including fish. If you have a hankering for grilled fish and the weather isn't suitable for outside grilling, you can grill your fish indoors using that panini maker.
Read more →
Goat is eaten in Africa and all over the Caribbean, but most Americans cringe when you mention eating goat meat. Well, they are missing out because like lamb, goat has a pleasant, slightly pungent, flavor that is best brought out by grilling the meat slowly at low temperatures.
Read more →
The Weber Q Grill is actually a series of portable gas grills conveniently toted to parks, camping trips or tailgating events. The grills are not designed for quantity, with a smaller grill surface. These grills have an average cooking area of 280 sq. inches, at least half of standard gas grills.
Read more →
The beef shoulder fillet, better known as the petite tender steak, is not one of the most common cuts of beef found in meat markets, but its flavor and value make it an economical cut. The steak is taken from the shoulder of the cow and usually weighs between 8 and 10 oz.
Read more →
Walleye's mild flavor makes it a versatile fish. Seasoning the fish can greatly alter the taste of the meat, which can makes walleye taste different depending on how it is cooked.
Read more →
If the weather isn't cooperating, you can still grill a tasty chicken entree on your kitchen's stove top. You'll need a grill pan, which is a shallow stove top pan that has ridges to recreate the surface of a hot grill. You can find grill pans made from nonstick cookware or cast iron.
Read more →
The George Foreman Grill cooks on the top and bottom at the same time and at high heat so you can produce crispy brats that still retain a lot of their natural juices.
Read more →
Some chefs argue there is little or no difference between broiling and grilling, asserting they are just two sides of the same coin. Some argue that the differences are subtle but real.
Read more →
You planned to grill steaks on your outdoor grill, but now it is raining. You might think that you can't grill those thick, juicy rib eyes on your George Foreman Grill, but with some adjustments to cooking time, the meat can come out just as delicious and juicy on your Foreman Grill as it would on your backyard grill.
Read more →
With slight modifications, a Weber kettle-style charcoal grill can double as a meat and fish smoker. Smoking fish preserves it and gives it a distinct flavor. Proper preparation of both the fish and grill helps ensure safely smoked fish for appetizers, brunch or dinner.
Read more →