Black + Blum's new Hot-Pot BBQ may look like a terracotta herb pot on first take, but it actually conceals a grill below. Just lift off the top to reveal a small grill with a removable stainless steal cooking surface.
$124 at black + blum. Currently out of stock (available in May).
The BBQ BRUCE takes a charcoal grill and shoehorns it into something about the size of a windowbox for container gardening. The steel grill is designed to attach to a balcony, but it appears that it may also be removed from the bracket and set down directly on the table as well.
€ 49,90 (~$61) at livingtools.de.
I just received a review copy of meat and barbecue expert Adam Perry Lang's new grilling cookbook, BBQ 25. Unlike his last book, Serious Barbecue, a much more comprehensive guide to barbecue and grilling, this book is stripped-down to 25 simplified ("foolproof") recipes for basic meat cuts. Mind you, many require some advance prep brining meat, so the recipes won't quite translate into instant gratification. Nevertheless, they look accessible and tasty.
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“Cooking with wood fire is like going on a first date... It is something that you look forward to with great anticipation and a little anxiety... Once you have done it enough, however, you will always be able to adapt.”
I've never been to Mexico, so I haven't had the chance to pull over and taste a roadside "Sinaloa-style" chicken, but thanks to Rick Bayless, I've mastered grilling a beautifully blackened, spicy, smokey, and succulent bird in my backyard, well north of the border. This easy, delicious dish has become a summer standby.
The people behind the foodloop, the silicone twine substitute for trussing meats and vegetables for indoor cooking, have introduced a grill-ready version called the foodloop flame. Made of stainless steel, the coil cable is heat- and flame-proof to 2,012 degrees and may be adjusted from 2 to 6 inches in diameter. Add a combination lock and nobody will steel your scallops. $14.99 for a set of four at kitchenkapers.com.
I've never been to Mexico, so I haven't had the chance to pull over and taste a roadside "Sinaloa"-style chicken, but thanks to Rick Bayless, I've mastered grilling a beautifully blackened, spicy, smokey, and succulent bird in my backyard, well north of the border. This easy, delicious dish has become a summer standby.Read More >
It's hard to think of cooking broccoli rabe by any method other than sautéeing in olive oil (or blanching in boiling water, if you are so inclined). But, who wants to be doing that in 98 degree weather? Well, here's a summer solution you may not have thought of: grill it.
I recently came across a recipe for grilling broccoli rabe in Judy Rodgers' Zuni Cafe Cookbook. Rodgers, who also happens to be the genius mind behind grilled fava beans, suggests dressing the stalks as you would a salad, tossing the broccoli rabe with a tablespoon of water, a few tablespoons of olive oil, and salt. Next -- and this is crucial -- let it sit in the bowl for 5 to 10 minutes or so. This gives the salt a chance to do its work, slightly softening the otherwise tough greens. Then, it's onto the grill to cook on each side for roughly 1-1/2 minutes, charring and steaming until tender. It's delicious, and, better yet, there's no sauté pan to clean afterwards. N.B. This dress, salt, and wait method also works great for grilling radicchio and belgian endive, two favorites of mine.
Fencing for frankfurters? Saber-rattling for sausage? The BBQ Sword may be the ultimate gadget for the swashbuckling grill-master. The fork-tipped sword, made of stainless steel, comes with a cut-out mask to complete the Zorro look (or to hide your identity in shame). $29.95 at Firebox.com.