I published this post almost two years ago, at the end of summer—but a chance email today thanking me for the technique dropped into my email box today and I thought let’s put it up again at the start of grilling season. I’m not always real quick on the uptake, but I eventually get around to the right way, and the right way for perfect (and safe) burgers is to grind your own meat and make sure to include the right amount of fat (I don’t believe that the cut is that critical). (For safe, raw ground beef, see this recent post on steak tartare.)       Yes, I still buy ground beef occasionally but when I want to make a really good burger, I always grind the meat myself. Why go to the Read On »

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A great addition to your summer recipe list. Kalbi are sliced beef short ribs that are marinated and grilled, via Food 52.

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It is grilling and bbq season. Check out these 5 inspired and flavor packed sliders, via WSJ

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Looking for a new bbq side to add to your repertoire? Maybe a pickle, a slaw, some beans, or a salad check out the recipes, via Saveur.

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Earlier in the season, I taped a grilling demo for a new Cleveland company called Sideways, specializing in digital publishing, including the eponymous magazine for the iPad (next issue is out Monday, youtube promo here). It accompanied my story on grilling. The idea that the iPad can include multiple pix (even a flip-pad presentation of cooking technique), video, text and recipes is exciting and Sideways was the first company I know of to create such a work.  I think this video is too long, more than 15 minutes, or it needs to be broken into shorter chapters, but it’s not bad for a first try.  They recently posted it to youtube, so here it is. Grilling 101, human’s original cooking method: Spatchcocked chicken, grilling asparagus, and grilling sausage.  I believe Hank Shaw made fun of Read On »

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