Category Archives: grilling

Friday Grilling: Radicchio

By Michael Ruhlman | Published: August 26, 2011

Grilled Radiccio/photo by Donna Turner Ruhlman

Just about anything can be grilled that won't slip through the grate or grilling basket. You can't grill batter, you can't grill soup (though you could keep it hot on a grill). I don't know that I'd grill a tough vegetable, like cabbage or kale, but you could try. One of my favorite vegetables to grill is radicchio.  Its natural bitter notes take on the smokey charred flavors of hot open flames deliciously. And when paired with the acidic sweetness of balasamic vinegar, it's a great side dish. I'd like to underscore the importance of balsamic vinegar here. Its intense sweet acidity offsets the natural (pleasing) bitterness all foods grilled over high heat pick up. I love a product called Crema di Balsamico, which is basically pre-reduced balsamic. Just a few ...

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Friday Grilling: Easy Bearnaise Sauce

By Michael Ruhlman | Published: August 5, 2011

Photo by Donna/Video by James

One of the conundrum of grilling meat is that the process of cooking doesn’t start a sauce for you, as a roast chicken does, as pan roasting a pork loin does, as all braises do. What then to sauce the meat with?  An emulsified butter sauce is the perfect answer.  And there is no better emulsified butter sauce than the Béarnaise.  This French classic was a childhood staple, a symbol for me of plenty, and also of the security my mom and dad gave me.  I wrote about it for Parade Magazine many years ago. My mom made it the old fashioned way: a reduction of shallot, tarragon, tarragon vinegar, and egg yolks in a double boiler.  She used the recipe from James Beard’s Menus For Entertaining.  (It's also in ...

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Also posted in aromatics, outdoor cooking, Recipes, sauce | Tagged , , , , | Comments closed

How To Roast a Suckling Pig

By Michael Ruhlman | Published: August 1, 2011

The start of the pig roast. Photo by Joshua Kulp

Chefs Christine Cikowski and Joshua Kulp, among the growing legions who are making our food better and helping us to appreciate it more, call their moveable feast Sunday Dinner Club because it evoked a time when their families shared a long meal together.  Sharing meals with the people you love is far more important than I'd ever realized, a fact that deepens the more I cook, read, and listen to other cooks, both home cooks and professionals.  I love that spirit. Sunday Dinner Club is an unusual Chicago-based business created in 2004.  What the chefs do is host dinner parties in their home and invite people on their mailing list to attend. The mailing list has been cultivated over ...

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Also posted in aromatics, Charcutepalooza, Charcuterie, Guest Post, outdoor cooking, Pork!, Recipes, Salumi, Technique, Tips | Tagged , , , , , , , , | Comments closed

Friday Grilling: BBQ Short Ribs

By Michael Ruhlman | Published: July 22, 2011

Full meal on the grill/all photos by donna turner ruhlman

A few weeks ago, I made a full meal on the grill, grilled green beans, grilled vidalia onion, and some awesome grilled short ribs.  The following are three recipes, techniques really, for making barbecued beef short ribs, cooking them start to finish on the grill, pre-cooking them and finishing them on the grill, and cooking them sous vide and finishing them on the grill.  (If you don't have a wood or charcoal grill, I really don't recommend doing short ribs this way.) Use whatever your favorite barbecue sauce is, store bought or homemade. (I need to do a homemade barbecue sauce post! Anyone wants to make suggestions, feel free in comments.) I recommend the first method because it results in a deeply smokey flavor, ...

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Also posted in Beef, Butchery, Main Courses, outdoor cooking, Recipes, Technique, Video | Tagged , , , , | Comments closed

Grilled Green Beans

By Michael Ruhlman | Published: July 8, 2011

Lemon zest on grilled green beans/Photo by Donna Turner Ruhlman

For Friday's weekly grill post I want to feature green beans.  These are awesome on the grill.  Strictly speaking, you don't need a grilling basket, but they do make the work much easier.  (I offer these at OpenSky for those who follow.)  Baskets are fairly common these days and they do make all kinds of grilling of stuff that might fall through.  If you don't have a basket, this same technique and recipe will work with asparagus as well. I like to toss the green veg in olive oil to which I've added smashed or minced garlic, and put them over high direct heat, tossing or turning them every few minutes or so.  They cook in about 7-10 minutes. If you like heat, add ...

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Also posted in Recipes, sidedishes, Vegetables | Tagged , , , | Comments closed

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