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Grilling

Gooey Grilled Cheese on the Grill

Meathead | Posted 05.25.2011 | Home
Meathead

Dunno why they call it "grilled" cheese 'cause most of the time it is made in a frying pan or a broiler or a griddle. Ever have one made on a grill READ MORE Grilled Eggplant Parm Recipe: Less Grease, More Flavor! BBQ Pitmasters: Week 3 of Ongoing Coverage Of TLC's Barbecue Competition Meathead To Go Meatless: Call Me Potatohead

Grilled Eggplant Parm Recipe: Less Grease, More Flavor!

Meathead | Posted 05.25.2011 | Home
Meathead

If you love "Eggplant Parmesan" as served in most Italian restaurants, you are in for a treat, because this simple grilled version just runs circles around it.

BBQ Pitmasters Finals: Whole Hog Cooked Old School On Concrete Pits, a Fitting Finish with $100,000 to a Real Chef From Iowa

Meathead | Posted 05.25.2011 | Home
Meathead

An old fashioned down home Southern barbecue for a highpoint climax to an uneven series. READ MORE Gaga's Dress Jerky? How to Make Real Beef Jerky Purple Passion Concord Grape Pie

Grilled Spaghetti? Try this Fired Up Marinara Sauce

Meathead | Posted 05.25.2011 | Home
Meathead

"Why aren't Italians famous for barbecue? The spaghetti keeps falling through the grates." Anonymous It is August and the world is awash in tomatoes....

Meathead To Go Meatless: Call Me Potatohead

Meathead | Posted 05.25.2011 | Home
Meathead

Will I change the world? No chance. But this meatlover's voice is one more in a growing chorus and perhaps together we can change farming in the US.

The Zen of Burger Condiments

Meathead | Posted 05.25.2011 | Home
Meathead

I'm all about perfecting the old tried and true, so I keep the condiments simple and let the beef shine through. READ MORE How to Grill Great Steakhouse Steaks The Ultimate Grilled Corn On The Cob A Taxonomy Of Regional American Barbecue Sauces & Recipes The Most Important BBQ Concept For Backyard Cooks

Chef Josh Capon Of Lure Fishbar Makes Whole Grilled Daurade For Josh Ozersky

Posted 05.25.2011 | Home

In the following episode of Ozersky.TV, Chef Josh Capon of Lure Fishbar (a HuffPost standby) ambushes Josh Ozersky on the streets of Soho for an unp...

How to Grill Great Steakhouse Steaks

Meathead | Posted 05.25.2011 | Home
Meathead

Regardless of what cut of steak you cook, there are some basic tips and techniques that can raise your game, and when you master them, you will have your guests reeling in deliria.

Barbecue, Grilling Tips: Ozersky's Top 5 Rules

Josh Ozersky at Time.com | Posted 05.25.2011 | Home

It's late July. The sun is beating down, and the backyard beckons. All Americans with a love of barbecue in their heart should feel a surge stirring t...

The Ultimate Grilled Corn On The Cob

Meathead | Posted 05.25.2011 | Home
Meathead

The best way to cook corn is on the grill, and I have a few tricks that you can use. This corn is so good, it should be illegal. READ MORE A Taxonomy Of Regional American Barbecue Sauces & Recipes Searing Steaks: Two Paths to Nutty Brown Nirvana The Most Important BBQ Concept For Backyard Cooks

A Taxonomy Of Regional American Barbecue Sauces & Recipes

Meathead | Posted 05.25.2011 | Home
Meathead

Barbecue has evolved along disparate paths around the nation, led down these trails by the racial and ethnic immigrants. Indeed, barbecue sauce is a purely American cultural phenomenon.

Grilling! Quick and Easy Lemon Garlic Chicken

Maria Rodale | Posted 11.17.2011 | Healthy Living
Maria Rodale

Ah, it's grilling season. Nothing tastes quite as good as something cooked outdoors and infused with the flavor of wood smoke. Yes, I mean real grilli...

101 Grilling Recipes: Mark Bittman's Tip

Mark Bittman at the New York Times | Posted 05.25.2011 | Home

THERE, in all of their Fourth of July glory, are 101 grilling ideas begging to be tried. A vast majority take less time to prepare and grill than it t...

"You Go, Grill"

Jerry Zezima | Posted 05.25.2011 | Home
Jerry Zezima

Now that it is barbecue season, I'd like to say that I am really cooking with gas. However, it turns out gas is not the best thing to cook with if you want to be a barbecue champion.

Searing Steaks: Two Paths to Nutty Brown Nirvana

Meathead | Posted 05.25.2011 | Home
Meathead

I got together with Chef Jamie Purviance to answer the kind of question that keeps steak lovers like us up all night: When is the best time to sear a steak, when you start cooking, or at the end of the cook?

Fabulous July 4th Party: Simple, Stylish and Affordable

Courtney Cachet | Posted 05.25.2011 | Style
Courtney Cachet

Entertaining at home should be simple, fun, easy and affordable. If you throw any of these out of the mix it does not make for a good time. The key is to just keep it simple.

The Most Important BBQ Concept For Backyard Cooks

Meathead | Posted 05.25.2011 | Home
Meathead

Most outdoor cooking goes best if you use a 2-zone setup. Even if you are only cooking hot dogs.

When Buying a Grill, Understanding the Thermodynamics of Cooking is Crucial

Meathead | Posted 05.25.2011 | Home
Meathead

An outdoor grill may seem simple, but it is actually a complex cooking tool, and understanding how it works is crucial to making great food outdoors, and a necessity before handing your credit card to the clerk.

"Last Meal Ribs": How To Make The Best Barbecue Ribs You've Ever Tasted

Meathead | Posted 05.25.2011 | Home
Meathead

We're talking Southern ribs here, a style probably created by African slaves and as uniquely American as their other great contributions to our culture.

Grill Your Garden

Kurt Michael Friese | Posted 05.25.2011 | Home
Kurt Michael Friese

Folks often forget that you can cook just about any vegetable on the grill. It's quick and easy, and tastes better than boiled any day.

Michael Pollan On Jonathan Safran Foer, Food Trucks, Nose-To-Tail, Salt, Sugar, His Last Three Meals, And More In Exclusive Interview (PHOTOS)

Colin Sterling | Posted 05.25.2011 | Home

Michael Pollan On Safran Foer, Nose-To-Tail, Food Trucks, Salt, Sugar His Last Three Meals, And More (PHOTOS)

The Gift That Will Make Dad's Food More Fun For You

Meathead | Posted 05.25.2011 | Home
Meathead

Men grill. It's genetic. Mostly we grill badly. It's not our fault. They say a good craftsman never blames his tools, but in this case it is justified.

Grilled Soft-Shells

Max Watman | Posted 05.25.2011 | Home
Max Watman

Soft-shell crab season begins, according to lore, with the first full moon of May, which happened to come last Thursday, just in time for Memorial Day...

How To Make Perfect Pulled Pork: An Ideal Recipe for Serving a Crowd (and Cheap, too)

Meathead | Posted 05.25.2011 | Home
Meathead

The process, which can take 8 to 12 hours or more, is the quintessence of Southern smoke roasting. Lazy, slow, easy, fragrant.

What's Great to Grill Now

Cathy Erway | Posted 05.25.2011 | Home
Cathy Erway

Just because spring and early summer vegetables don't all have the vibrancy and flavor characteristic of those later on, with a little torching and some tweaking, they really shine.