In nine days, Star Wars: The Force Awakens hits movie theaters, hoping to avenge the accidental tragicomedy known as the prequels. People are flocking to theaters to see it. If, like me, you’re one of them, consider a tailgate party near the theater, complete with all this Darth Vader grilling gear I found for you on Amazon.com. Just make sure mom doesn’t find it in the basement. We both know she’ll throw it all out like she did my old toy Millenium Falcon after I left for college. Which is now worth a fortune. That I don’t have. Because someone threw it out.
I’ve owned a lot of grills and smokers over more than 40 years of outdoor cooking… some were good, others not so. The best grill I’ve ever had – and still have – is my Broilmaster P-3 sold by Empire Comfort Systems.
Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results, and can be divided into three main categories: rubs–wet and dry, marinades, and sauces. Following are descriptions of each, along with cooking suggestions and recipes. Although barbecuing is one of the oldest cooking methods on earth, remember that the rules are not set in stone. Use these guidelines as a base, then create some classics of your own.
Pitmasters labor their entire careers to make the perfect brisket but a Harvard engineering class seems to have done just that in a single semester. It’s the sort of problem I would have loved to have faced in a college class. Unfortunately, my biggest post-high school food problem was what to mix with the day’s ramen noodles so that it tasted less like prior day’s ramen noodles.
I don’t own a paella pan but recently discovered an alternative… the Lodge pre-seasoned 15-inch seasoned steel skillet. It can be used on induction, ceramic, electric and gas cooktops, in the oven, on the grill, or even over a campfire or fire pit.
I have a lot of grills and smokers – I mean really a lot. I recently received something new that I didn’t have: a portable “Elevate Grill” by PointElevate. I’ve used the throw-away kind (the one that looks like a large aluminum turkey pan that is pre-filled with charcoal) at the pond for an impromptu cookout but the Elevate Grill is a real grill with two cooking surfaces powered by a small propane tank.
While there are dozens of bar tools available from liquor stores to housewares, there are really only 7 tools that you need to get your home bar started, and most of them are very inexpensive, or at least have lower-priced alternatives. Here is a list of recommendations.