"Let's say we have shallots in the rum butter," the chef explains. "We chop that down, and then we deglaze the pan with rum. We deglaze that, then we let that cool, and mix it with butter." When using your rum butter on a tomahawk steak, you could also add a little marrow to it as well. Then, grill the tomahawk and let it rest.
As one of the non-New York City editors lucky enough to have ample outdoor space, I've gotten to know a lot of grilling equipment intimately over the last several years. And one thing I've found to be true is that, for the most part, you get what you pay for. A pricier grill usually means better parts, more durability, and, in the long run, is a smarter buy.
If you have been in the Midwest, Southern states, or along the West Coast of the U.S., you may have dined at Logan's Roadhouse at some point since the 1990s, when the chain first opened. And if you've also dined at Texas Roadhouse, Outback Steakhouse, or any other popular steakhouse chain in the country, you may have noticed one thing about Logan's Roadhouse's juicy steaks, and that's they taste smokier than the competition. You're not imagining the flavor difference at all, since every single one of Logan's Roadhouse's steaks are grilled "over an open flame with real mesquite wood," according to the chain's website.
The sheer number of delicious meats and preparations stands head and shoulders above even a typical steakhouse. From juicy and flavorful picanha cut from top sirloin to smoky linguiça sausage to pineapple grilled with brown sugar and cinnamon, there's something to appeal to everyone on the menu. But don't sleep on the lamb picanha, also called picanha de cordeiro. Even if lamb isn't your usual steakhouse order, this version of the Brazilian classic is a flavor bomb that needs to be experienced.
Freeman has a pretty simple tip that we had never really considered for cauliflower, telling us an essential step is "a good soak beforehand." Like wet brining a turkey, letting cauliflower soak in liquid means it absorbs plenty of moisture, so the higher temperatures and longer cooking times that would normally dry out cauliflower instead leave it meaty and tender. And this is important because Freeman loves to cook cauliflower on the high heat of the grill. "I'd say just a little bit of oil, fresh on a grill, open fire is a great way to do it," she recommends.
If you're craving a juicy, hearty roast beef but also want to take advantage of your outdoor grill, you may find yourself at a bit of a crossroads. The bottom round roast you're using is full of flavor, but it's a lean cut. And, once it hits the grill, it has the potential to become dry and chewy - a beef eater's nightmare. There are all sorts of different cuts of steak to choose from, but you're determined to grill that lean bottom round roast and get it right. So what's a roast beef lover to do?
Whether you're having a cookout or you're just looking to switch up your normal dinner routine, kebabs are a great way to feed your loved ones (and yourself). Generally speaking, they're relatively easy to make - you just have to layer different ingredients onto a skewer, then put it on the grill (or put it in the oven) to allow it to cook to perfection. The meat is grilled nice and evenly, and any accompanying ingredients only add more flavor to the equation.
The marinade for this grilled chicken recipe, like every recipe in the book, is personal to Nosrat. "If I don't have a deep relationship with it, and I haven't made it countless times over the course of years and years and years," she says, "it wasn't going in the book." It's essentially a descendant of her beloved buttermilk-brined roast chicken -and a tribute to the Persian kebab restaurants she grew up visiting in Southern California. Saffron, onion, lemon juice, tomato paste, black pepper, and yogurt work together to tenderize the meat and create the signature balance of acidity, sweetness, and umami that defines so many Persian chicken kebab recipes.
In our recipe, we start with the notion that a perfect picanha steak needs nothing more than a simple salt and pepper seasoning - but we take it to the next level by adding a dab of garlic butter towards the end of cooking. This gives the steak more flavor, locks in its moisture, and gives it a bit of a zesty kick.
one discontinued Costco product stands out above the rest. Though the humble Polish hot dog may be a Costco offering you had forgotten about, there hasn't been a kielbasa-style sausage since that could deign to take its place until now. Check your nearest Costco location to see if they carry the Kirkland Signature Beef Polish Sausages, which bear a striking resemblance to the Polish hot dogs of yesteryear.
In fact, sometimes I just opt for the fastest method ( boiling corn in a pot of seasoned water) so I can bite into a crunchy, sweet and salty ear of corn as quickly as possible. Unfortunately, cooking corn on the stovetop, especially when using frozen corn, increases the risk of soggy corn on the cob that isn't very flavorful.
