Heads up! Copper River salmon is once again available in the Lower 48. That's right. With great fanfare, Alaska Airlines delivered the first shipment of Copper River salmon to Seattle on Tuesday, May 17. For at least a few weeks, you should be able to buy this glorious fish (also called king salmon or "Chinook") for your table.
Nearly half of American adults surveyed by the Hearth and Patio Barbecue Association (HPBA) plan to acquire a new grill or smoker in 2016. (That's all?) If you're one of them, read on: Starting with smokers, here's Part 1 of a multi-part series on how to make an informed -- not impulsive -- purchase that will give you years of great grilling and eating and great times.
There are many ways you could categorize the world's dozens, perhaps hundreds, of different grills. You could group them by fuel, for example: charcoal grills, wood-burning grills, gas grills. You could organize them by region of origin -- the grills of South America, for example, or Southeast Asia. But the most useful way, from a griller's point of view, is by the configuration of the fire and where to place the food for cooking.
Call me an iconoclast, but I believe there are better ways to celebrate the Feast of St. Patrick (March 17) than by emptying a vacuum-sealed pouch of corned beef brisket into a pot of boiling water with cabbage wedges. Even if you're a homesick Irishman, it doesn't sound like anything to, well, write home about.
Among tidiness, exercise, and finally meeting the neighbors, why not involve our favorite place, the grill? Trying new recipes and cooking methods will shake up your routine, enhance your meals and stimulate your mind -- isn't that what New Years resolutions should be about? I think we're on to something here.