How a vegetarian survives barbecue season canada.com Take a look at an interesting article we found.
Grilled Salad foodnetwork.com Take a look at an interesting article we found.
Throw a little breakfast on the grill nwsource.com Take a look at an interesting article we found.
In past interviews, past masters of the genre discuss why they write science fiction.
May 16, 2011
"What are you going to do this year, the usual pedestrian fare?"
(Your grill doesn't grill you?)
What about a grilled salad, you'll say.
That should shut it up.
Anyway, with grilling season upon us, it's time to start thinking of firing it up, without setting the house on fire.
And don't forget, even if you don't own one yourself, you'll attend places that have them and be pressed into grill duty.
"Would you mind watching those dogs, while I make a beer run."
Now most of us can do the basics.
Just remember to move stuff around, utilize a combination of direct and indirect heat and don't incinerate.
But get a decent crust.
George Stephens' original grill that he designed for Weber Brothers Metal Works in 1952 does deserve a little more imagination "than the usual fare."
So we return to grilled salad, which you might note cropping on some trendy menus this summer.
But don't let that deter you.
It's incredibly simple but has enough of the why didn't I think of it factor to impress your friends, family and grill.
A grilled Caesar salad, in fact, is featured in this weekend's Wall Street Journal.
You can use any lettuce, but romaine is ideal — wash it, dry it, cut it length wise, leaving the core on; put it on the grill until it gets a slight char, but doesn't wilt, and remove it.
Either serve with the core in long fronds, with knife and fork, or cut it up. With your favorite Caesar dressing or any dressing you want.
That extra char gives it crunchiness and a taste that will more than hold its own with the side of the steer about to be set on fire.
So good luck with your grilling this season.
I will leave you with famed chef and food writer James Beard:
“Grilling, broiling, barbecuing — whatever you want to call it — is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”
Okay, you'll start with a frond or two.
How to Grill With Hickory Chips ehow.com Take a look at an interesting article we found.
Classic Side Dishes wetpaint.com Take a look at an interesting article we found.
The Etymology of Barbecue virginia.edu Take a look at an interesting article we found.
Favorite things to grill besides the usual?