Tag Archives: bbq

Michael Symon’s Pickled Chillis

By Emilia | Published: March 21, 2012

Picked Peppers blog

Michael is currently on the West Coast touring colleges with his daughter.  After the college tour, he heads back home to Cleveland for a few days and then is off to Palm Beach.  The last leg of his trip leads Michael to New York.  While in New York, he will be preparing his Carolina BBQ from Twenty  and Michael Symon's pickled chillis with help of the amazing Ariane Daguin of D'Artagnan who suggested an American charcuterie dish at the International Association of Culinary Professionals (IACP) awards on April 2nd.
By the way I need give a big congratulations to both Michael and Donna for being nominated for the James Beard Foundation Award for Twenty in the General Cookbook category.  Great work you two! Originally posted on March ...

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Posted in american regional cuisine, Books, Recipes, Sandwiches, Travel | Also tagged , , , , , , | 58 Comments

Big Green Egg Review

By Michael Ruhlman | Published: November 29, 2011

This summer, I tweeted that I had Big Green Egg envy, word that reached Ray Lampe, aka Dr. BBQ and Big Green Egg’s official chef. He convinced the company to ship me their top of the line (with the cypress wood table, which is awesome if you can afford it). I really wanted to cook with one because I’d heard such great things about it. (He’s @DrBBQ on twitter, and a hearty #FF to him). After we corresponded, I’d read about these ceramic charcoal heated ovens in The New York Times, generically called kamado cookers.  I accepted his offer enthusiastically.  So: Full disclosure: they sent it to me free; I told them I’d love to use it and write about it but to know that if I didn’t like it or ...

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Posted in baking, grilling, Video | Also tagged , , , , | Comments closed

How To Grill Corn

By Michael Ruhlman | Published: July 29, 2011

photo by Donna Turner Ruhlman

Corn is in and with the hot weather, there's no better way to cook corn than to grill it. People have asked me what's the best way to do it? There are two basic ways, depending on what you're after. Corn today is so sweet and tender, it only needs to be heated through, so your decision is really one about types of heat to use, high direct heat, which will brown the corn giving it a grilled flavor, or low temperature, steamed within its wet husk. I like both and the above corn which we ate after a day at the beach (sigh), used a little of both. I love the appearance because it tells you how it was cooked.  If I want a really smoke roasted caramelized flavor, I'd shuck the ...

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Posted in outdoor cooking, Recipes, Tips, Vegetables | Also 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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Posted in Beef, Butchery, grilling, Main Courses, outdoor cooking, Recipes, Technique, Video | Also tagged , , , | Comments closed

Burger Time

By Emilia | Published: June 6, 2011

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

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Posted in Article, Beef, grilling | Also tagged , , | Comments closed

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