Backyard Bbq Grills ideas
Eight Things No One Ever Teaches You About Grilling
TV's grilling expert offers barbecue techniques for how long to grill, how much to grill, and pretty much everything else you need to know for perfect meat this summer.
Jeffrey Westbrook/Studio D
Or, If You Have a Gas Grill...
On a two-burner gas grill, light one side to high and indirect-grill on the other (unlit) side. On a three-burner gas grill, light the front and rear or left and right burners and place the food in the center. If you're lucky enough to have a four-, six-, or eight-burner gas grill, light the outside burners and do your indirect grilling in the center. Warning: While it's easy to indirect-grill on a gas grill, it's almost impossible to smoke. (The smoke rushes out the vent slots in the back.) Many grillers — even if they own a $10, 000 supergrill — have an inexpensive kettle grill for smoking.
Cook a Carolina Pork-Shoulder Sandwich...
Red Bliss Potato Salad Paesano Style
The rising-star chef at Philadelphia's Modo Mio offers a summer side dish that will last well after your backyard barbecue.
The rising-star chef at Connecticut's Grants offers a simple recipe for a summer side dish that'll please the whole summer barbecue.
The Official Seasoning of Your Backyard
The Vergos family, proprietors of the legendary Rendezvous in Memphis, built a rib empire on their secret spice mix. They call it "shake, " which is what you do, over everything from deviled eggs to baked potatoes to barbecued shrimp, ribs, and chicken. It's peppery, with a touch of oregano and bay leaf — unusual in Southern seasoning but a link to the family's Greek heritage. — Francine Maroukian
If your idea of barbecuing involves marinating a big hunk of pork shoulder in garlic and lime juice, slow-cooking it until it practically melts, hacking it up, and serving it on corn tortillas with chopped onions and cilantro, then you're going to want to wash things down with something a lot tastier than light beer.
This simple, refreshing mix of lemon juice, sugar, gin, and seltzer has been around for at least a century and a half. But it's become one of those things that everyone's acquainted with but nobody actually pays close attention to. Make it a double.
Back in the 1950s, when ex-GIs invented the backyard as we know it, tiki drinks — tall, rum-heavy faux-tropical mixtures of great complication and deliciousness — were popular. This Esquire original is a good starting point.
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