This is a twist on an American classic and if you think the taste of bacon sounds good, wait until it’s deconstructed into its component parts. You already know how to grill bread; now learn about grilled lettuce that becomes crispy exterior with soft inside – just like in any other burger joint. But there’s the real magic behind this salad: tomatoes (or other vegetables) cooked quickly enough so they stay raw but still maintain their flavor profile through exposure under heat lamps or flame broiling. [Read more…] about Grilled BLT Salad: Direct grilling
RECIPES
Ember-Roasted Beet Salad with Sour Cream and Dill: Caveman or direct grilling
Beet and dill salad is a classic Russian appetizer that will give you a new appreciation for this dish. In the following recipe, I’ve taken it one step further by smoking my beets directly over glowing coals — which gives them an un-remain-like flavor with plenty of chewability. Some versions call out to grated rather than diced ingredients. [Read more…] about Ember-Roasted Beet Salad with Sour Cream and Dill: Caveman or direct grilling
Grilled Watermelon Salad with Arugula and Queso Fresco: Direct grilling
Watermelon is a favorite among barbecue chefs because of its ability to bring joy and satisfaction at the end of cooking. You can now enjoy this delicious fruit in even more ways by turning it into a grilled salad. The satisfying crunch will remain while adding caramelized sugar overtones when you grill, which pairs well with smoky flavors from fires made primarily out of wood or enhanced bricks—depending on your preference fizzle hot cooking action within range-of temperatures that don’t singe anything away before time’s up. [Read more…] about Grilled Watermelon Salad with Arugula and Queso Fresco: Direct grilling
Ember-Roasted Vegetable Salad Escalivada: Caveman or direct grilling
This is a traditional Spanish dish that hails from the region of Andalusia. The name says it all; Escalivar means “to roast in embers” and refers to its sweet-smoky flavor profile which comes from cooking vegetables directly on top of an open flame like fire pits or grilling them over medium heat until they’re tender with plenty caramelized edges but not burnt inside — plus some hazelnuts for added flair if you’ve got ’em. A simple version might just contain those three ingredients – vegetables only. [Read more…] about Ember-Roasted Vegetable Salad Escalivada: Caveman or direct grilling
Grilled Wedge Salad with Smoked Blue Cheese Dressing: Direct grilling
While most salads are made with boring lettuce, the wedge salad is an American classic that requires some serious preparation. First, you should grill or flame-grilled your leaf over a very hot fire (ideally using wood), so it’s crispy on the outside and has just enough chew within to make for satisfying texture while staying raw inside – not too soft but definitely no crunchy bits either. [Read more…] about Grilled Wedge Salad with Smoked Blue Cheese Dressing: Direct grilling
Grilled Pizza with Potatoes, Broccolini, and Italian Sausage: Direct grilling
There’s a world of difference between grilled and baked pizzas. When you grill your pizza directly on the grate, it delivers an awesome experience in technique with both crackly crusts as well fiery flames that lick up towards birds like something outta Game Of Thrones! The best part about cooking this way? You can pretty much guarantee toppings will be sticking around longer than usual because there are no pans or ovens. [Read more…] about Grilled Pizza with Potatoes, Broccolini, and Italian Sausage: Direct grilling
Pizza Stone Pizza with Olives, Ricotta Salata, and Bacon Tomato Sauce: Grilling on a pizza stone
There are two methods for cooking pizza on the grill: one using a pizza stone and direct grilling. The first method produces what would be found in traditional wood-burning ovens — a crisp crust with chewiness from within, topped off by sizzling sauce or cheese that has been baked onto its surface until golden brown; this is definitely not your typical takeaway style! However, if you want something more flexible then try out our next recipe which involves simply rolling out the raw dough right into fire up close so it can absorb all those wonderful flavors as well. [Read more…] about Pizza Stone Pizza with Olives, Ricotta Salata, and Bacon Tomato Sauce: Grilling on a pizza stone
Honey Beer Pizza Dough
What’s more satisfying than ordering a delicious pizza? Grilling it, of course! In the next two recipes, I’ll show you how to make your own at home with this easy recipe for the beer-soaked dough. First up is making an oven-bakeable stone crust that tastes just like what you get from those fancy joints in town – without all those pesky additives or preservatives (or even gluten!). [Read more…] about Honey Beer Pizza Dough
Tartines and Company: Direct grilling
To some, tartine is a synonym for an open-face sandwich. But this dish has much more than just that meaning! It serves as a reminder of how to grill was first used and what it can do to elevate toast into an art form with its superior texture and taste when compared against other types like a popover or French bread which are typically cooked on baking sheets at low heat in order obtain crispiness without burning them fully before serving time runs out – all while still being soft inside so you don’t get any toothpicks stuck between your teeth after eating one whole slice. [Read more…] about Tartines and Company: Direct grilling
Texas Toast (Grilled Garlic Bread): Direct Grilling
There are many ways to make garlic bread. Some people like it soft and warm, while others prefer a crispy exterior with gooey cheeses or toppings on top; there’s also the option of buying artisanal loaves from your local bakery that will smell divine as they cook right before you. But if we’re talking about how-to instructions for making this delicious treat at home. [Read more…] about Texas Toast (Grilled Garlic Bread): Direct Grilling
Bruschetta Four Ways: Direct grilling
The original garlic bread was invented in Italy and is typically made with thick slices of Tuscan-style, unsalted white bread grilled over an open fire. The cooked exterior contains little bubbles while the inside has a soft texture from being coated by olive oil prior to grilling which also adds more flavor when dipped into sea salt afterward. [Read more…] about Bruschetta Four Ways: Direct grilling
Bacon-Grilled Onion Rings
The pairing of bacon with onions is an age-old classic that has been making its rounds on social media for years. The salty and smokey meat really takes the sweetness factor up a notch, while also providing some crunchiness to balance out all those soft rings. If you want extra spice – or just can’t live without it – then don’t hesitate: top these off as desired by adding hot sauce before eating them straight from the frying pan. [Read more…] about Bacon-Grilled Onion Rings
Sesame Soy Chicken Wings with Honey and Hoisin Sauce: Indirect Grilling
The world’s barbecue trail leads to these wings, which bring a unique crunch through their nutty sesame seed crust. They can be found slathered in hot sauce throughout Buffalo New York and spit-roasted with garlic Brazilians use lime juice for its tangy taste while Australians enjoy them marinated beer style at one of many bars on The Gin joint there too! [Read more…] about Sesame Soy Chicken Wings with Honey and Hoisin Sauce: Indirect Grilling
Buffalo Brussels Sprouts: Smoke-roasting
Here’s an exciting twist on a bar food classic: buffalo brussels sprouts. This dish uses smoke-roasting, where you indirectly grill the veggies in aluminum foil and add wood chips to generate some smoky flavor while they’re cooking. The result is a crispy exterior covered with fiery buttery slather – without all of those pesky deep-fried calories or messiness too From what I’ve experienced around town, there are few places that do it better than Port Hunter restaurant located in Edgartown Massachusetts (a small island just offshore). [Read more…] about Buffalo Brussels Sprouts: Smoke-roasting
Planked Figs with Taleggio Cheese and Speck: Plank grilling
The smoke from a burning wood plank is one of the best ways to add intricate flavors to your food. I recommend using cedar, because it’s an excellent pairing with both figs and prosciutto. However, you can also use oak if that’s what they have available at home or even some other hardwood such as cherry – whatever works. For this recipe we will be adding two additional ingredients: taleggio cheese which has a pungent aroma similar in scent profile but stronger than gouda while keeping things basic so there isn’t too much complexity going on otherwise and finally some burnt ends for added texture thanks again entirely optional. [Read more…] about Planked Figs with Taleggio Cheese and Speck: Plank grilling
Grilled Padron Peppers with Sesame and Sea Salt: Direct grilling
The little green chiles that Spanish people call padrón and Japanese prize for their flavor profile are among the world’s best grilling peppers. These tiny finger-shaped beauties come from a plant related to sweet bells, cayenne pepper hot sauce tree known as “shishitos” in Japan . I enjoy them at Yakitori bars where tradition calls out deep frying but more chefs like myself prefer barbecuing these tasty treats over an open flame instead. [Read more…] about Grilled Padron Peppers with Sesame and Sea Salt: Direct grilling
Red Curry Crab Poppers: Indirect grilling
The popper burst on the American grill scene a decade ago, and we’ve long since graduated from classic bacon & cheese to spice-dusted delicacies like crab imperial (shellfish baked with mayonnaise) – with a twist. This dish is so much more than just another sandwich filling; it offers up one heckuva jolt of Thai chili sauce that will have your taste buds tingling all over again. [Read more…] about Red Curry Crab Poppers: Indirect grilling
Chorizo-Grilled Dates: Direct Grilling
The Portuguese-born Quebecer runs a lively bistro called Cervéjaria in Boucherville near Montreal. Soares blasts you with porky goodness from both sides, stuffing the dates and grilling them wrapped in bacon—a panoply of sweet salty spicy flavors that will have your mouth watering for more. [Read more…] about Chorizo-Grilled Dates: Direct Grilling
Ember Salsa with Chive-Grilled Tortilla Chips: Caveman grilling
Mexican cuisine is defined by its flavorful use of Salsa. This one features the singular grilling technique – “cavemanning” (roasting in embers) to impart a rustic char and haunting smoke flavor you just can’t achieve through conventional methods; we’re talking about people being gobsmacked when they see tomatoes, onions or jalapeños grilled directly on coals. [Read more…] about Ember Salsa with Chive-Grilled Tortilla Chips: Caveman grilling
Breakfast “Burgers”: Smoke Roasting
The article is about how to make the best breakfastburger ever! It starts with ground beef and cheese, but if you want something different than just an ordinary patty for your plate then this recipe will show it’s possibilities. By smoking these sausages on high heat as describe below they stay moist while still being tender so that every bite contains both flavor from meat warm spices like black pepper or cayenne red chili flakes along side creamy textures due in large part because of hard yolk spread throughout each hollow cavity created when slicing through ingredients. [Read more…] about Breakfast “Burgers”: Smoke Roasting
Bacon and Egg Quesadilla: Dirrect Grilling
You know that feeling when you eat a quesadilla for lunch and it tastes so good, but all too quickly? That’s about to change. I just found out how easy these little sandwiches can be made in bulk! All of your favorite ingredients (cheddar cheese!), cooked right alongside each other inside one crispy tortilla – what could possibly go wrong?! Well if things don’t turn out as planned… serving them up with some Ember Salsa sure does make everything better on toast points or mornings where there really isn‘t much time left before work starts rolling around again. [Read more…] about Bacon and Egg Quesadilla: Dirrect Grilling
Grilled Bacon: Direct or indirect grilling
Grilling bacon is easy if you have the right equipment. You need plenty of open grate space and some strategically placed coals or wood chips to avoid flare-ups on your charcoal grill, so make sure there’s room in between for these items as well. [Read more…] about Grilled Bacon: Direct or indirect grilling
Candied Bacon: Indirect grilling
There are two ways to grill bacon: by direct grilling or indirect grilling. The former gives you more sear and better grill marks, and it’s faster, but you greatly increase the risk of flare-ups. Indirect grilling eliminates the risk of flareups, but it takes longer, and it, well, deprives you of the adrenaline rush of grilling one of the world’s most flammable foods.