How to Light a Charcoal Grill for Smoky, Summery Flavor

The start of summer is not defined by when the weather reaches a certain temperature or when school is no longer in session. It’s not entirely about when lines start forming at the ice cream truck or when community pools open up. It’s when I can walk around my neighborhood (because yes, the weather has reached a pleasant temperature) and I can smell the aroma of a charcoal grill in the air. Yes, starting a charcoal grill is a little bit more challenging and time-consuming than using a gas grill. But I firmly believe that the final flavor is so much better. You simply can’t replicate the charred, smoky flavor of charcoal from gas. Here’s exactly how to start a charcoal grill so that you too can enjoy the best burgers, kebabs, and salmon fillets all summer long. From Our Shop Everdure CUBE Portable Charcoal Grill $199 More Colors exclusive Signed Copy: Food52 Any Night Grilling $24 Grilling Wraps, Set of 16 $22 More Options Step One First things first: grab a couple of sheets of newspaper, form them into two balls, and place them at the very bottom of your grill. Place the bottom rack on top of the newspaper and create another ball using more newspaper (a paper grocery bag will also work). Place this ball on top of the rack and surround it with lump charcoal in the shape of a pyramid. Read More >>
http://dlvr.it/SMNFsd

Comments

Post a Comment

Popular posts from this blog

Roasted Summer Squash (With a Panko Breading)

Image
Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping. I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket. An Easy Side Dish This recipe brings out the very best flavors with just a few ingredients and even fewer steps! Squash takes just minutes to roast and has great flavor. The simple crispy coating clings to each piece adding flavor and crunch! Ingredients or Variations SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too). BREADING  The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether! OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and...
Read more

Tonjiru (Japanese Pork Soup)

Image
Tonjiru (豚汁) A traditional Japanese meal usually consists of a main dish, some side dishes, and a bowl of soup. This Japanese pork and vegetable soup lumps the main dish, soup, and sides together into a hearty stoup (stew+soup) that makes for a complete meal when paired with a bowl of rice. Easy to prepare, […] The post Tonjiru (Japanese Pork Soup) appeared first on Norecipes - Elevating Everyday Meals. http://dlvr.it/RpqPzM
Read more

Fennel Is, Without a Doubt, Our Favorite Spring Herb

Image
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.   This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it really peaks during spring. Once you get your hands on fennel, you’ll probably be taken by the pleasant, anise-like aroma and then immediately think to yourself: “Okay…but what do I do with this?” Because as cool as fennel is to look at, and as lovely as it smells, it’s not the most common herb to cook with. Adding crushed fennel seeds to meatballs? Duh! But roasted fresh fennel wedges as part of a weeknight meal? Can’t say that’s exactly in my repertoire.    So if you want to start cooking with fennel, we’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from bulb to stalk to fronds—and more! Licorice haters fear not, there might be hope for you and fennel after all.   What to Look For First things...
Read more