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📌 Her 1950s BBQ Look is Simply Sizzling!
Discover the charm of a classic 1950s backyard barbecue!
A radiant woman with a playful smile flips steaks and hotdogs at the grill (AI-generated) in her backyard. She stuns in bright red high-waisted shorts, a fitted white top, and pearl earrings, while friends enjoy food and laughter at a gingham-covered table nearby.
Honey Sriracha Grilled Salmon
Grilled wings! 🤤😋
Summer grillin', Connecticut | 🎞️ Kodak Gold
Lime, Ginger and Cilantro Grilled Mackerels
These Lime, Ginger and Cilantro Grilled Mackerels, beautifully charred over red embers, make a simple yet tasty dinner, which immediately evokes long Summer nights by the sea. Give yourselves a little holiday tonight; you deserve it! Happy Monday!
Ingredients (serves 2):
1/2 onion
4 sprigs Garden Cilantro
1 thumb-sized piece fresh ginger
1 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
2 tablespoons olive oil
2 beautiful mackerels, gutted, scaled and cleaned (ask your fishmonger to do it)
1 lime
Peel and finely chop onion and Cilantro, and combine into a bowl.
Peel the ginger, and grate into the bowl.
Add fleur de sel, black pepper and olive oil, and mix until well-blended.
Pat sea bass dry with paper towel, and stuff both fish with ¾ of the herb and onion mixture. Tie fish with kitchen twine and rub both sides of the two sea bass with remaining marinade. Place in the refrigerator, and allow to marinate, at least one hour.
Prepare barbecue: half an hour before grilling, arrange a layer of coals in the barbecue. Top with a few small branches of wood (applewood gives good taste), and light.
Wait for the flames to die down, and place the fish on the grill over the red embers. Grill sea bass, about 5 to 6 minutes on each side, until nicely charred.
Halve the lime. Remove mackerels from the barbecue, and thoroughly squeeze the juice of the lime all over both fish.
Serve Lime, Ginger and Cilantro Grilled Mackerels immediately with Lemon and Mint Creamed Cucumbers.
RECIPE: The Flame-Grilled Burger (from The Great American Burger Book (Updated and Expanded Edition))
Cooking over direct flame is one of the most difficult ways to make a hamburger. One of the reasons so many of the hamburgers made a hundred years ago were cooked on flat tops was simply because the results were predictably good. Squash a ball of beef on a skillet and reap the rewards of the path of least resistance. I also would imagine that way back then, lighting a big charcoal grill and flame cooking at small burger stands and joints throughout America would have been pretty dangerous. But we all know that a burger cooked on a flame grill is a very different burger.
It’s easy to master the skillet-cooked burger. Grilling a burger on open flame requires more dedication to the craft, more time, more equipment, and a willingness to fail. That’s because cooking on an outdoor grill can be very unpredictable. The grill master is at the mercy of uneven temperatures, depending on the type of coals used and where those coals are in relation to the grilling grate. Even the weather can be a factor. The outdoor propane grill solves a few of these issues, but if you really want to experience a flame-cooked burger, super-hot charcoal is the only way to go.
There’s something fundamental and primal in our desire to harness fire and grill. “The greatest advantage to cooking over flame is the grilled flavor,” Michael Ollier, corporate chef at Certified Angus Beef®, told me once, adding with a smile, “I crave that.” It’s a flavor that you cannot ever achieve cooking on a flat top or by any other method. Chef Ollier explained the science behind this perfectly: “The fat that drips onto the coals becomes airborne, flavoring your burgers.”
The keys to grilling success are high heat and confidence. Get your coals super hot and your tools, patties, and condiments ready to go, and you’ll be all set up to grill like a pro. When family and friends are hovering around you at the grill, waiting for magic, it may feel like there’s a lot at stake. Just follow the recipe below for the classic grilled cheeseburger—and remember, practice makes perfect.
Makes 8 burgers
Equipment
A 3½-inch (9-cm) food ring or round cutter
Parchment paper
A charcoal chimney
Charcoal briquettes or lump charcoal
A charcoal kettle grill, hibachi, or similar
A stiff spatula (with a long handle)
The Burger
2½ pounds (about 1 kg) fresh-ground 80/20 chuck
Salt and coarse black pepper, for seasoning
8 soft white buns
The Toppings
8 thick slices American, cheddar, or any other good melting cheese
Green-leaf lettuce
1 or 2 red beefsteak tomatoes, sliced
1 medium Vidalia or Walla Walla onion, sliced
Divide the beef into 8 equal portions (5 ounces/140 g each).
Place the food ring on a cutting board or clean surface lined with parchment paper and add a portion of beef. Gently press the beef into the ring to create a perfectly round patty. (I use the ring for consistent thickness, but you can eyeball the size if you prefer. Both methods work fine. Just be sure not to over-press the meat—you want it to maintain a somewhat loose grind.)
Return the patties to the fridge to chill until you’re ready to grill (hey, that rhymes).
Using the chimney starter, light the charcoal. When coals are ready, transfer them to the grill, making sure that the bottom vent is open. Spread the coals out, leaving a small space on one side (as a rest spot in case things get too hot in there).
Place the grate over the coals and, using a grill brush, scrape off any residual buildup from your last grilling adventure. Cover the grill and make sure that the top vent is wide open. Give your grill grate a chance to heat up—you don’t want to plop raw burger patties onto a lukewarm grill. That grate should be ridiculously hot!
At this point, and not before, season both sides of your patties with a liberal amount of salt and pepper. Salting too early will bind the muscle fibers together and make your burgers tough (yuck).
Place the patties on the hot grill grate, cover the grill, and leave them alone. Allow the patties to cook for about 5 minutes. The cooking time can vary depending on environmental and equipment factors, so you’ll have to use your best judgment here. Chef Michael Ollier from Certified Angus Beef put it best when he told me, “Let the burger speak to you.” If you understand this statement, you’re probably drinking too much at the grill. But seriously, with experience comes wisdom—the burger will actually tell you when it’s time to flip. One good visual cue is when you see red liquid start to form on the uncooked surface of the burger. Go ahead and take a peek just shy of 5 minutes.
This would be a good time to toast your buns. Toast them indoors using a skillet on your stovetop, or toast them with butter in a small cast-iron skillet, directly on the colder side of the grill.
Cook the second side (again, untouched and covered) for an additional 4 minutes. With about 1 minute to go, top each patty with a slice of cheese and cover the grill. As the burgers finish cooking, slide them to the cooler rest spot section of the grill, away from the hot coals. Once all your burgers are done, remove them from the heat and allow them to rest for 1½ minutes. The internal temperature of the burgers should be about 143°F (62°C) for medium-rare.
Top the toasted buns with the lettuce, tomato, and onion slices, or your condiments of choice. (I love a good, crisp slice of onion on my grilled burgers, as well as mustard, pickle, and sometimes mayonnaise.) Transfer the patties to the toasted buns and serve.
The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes
The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country.
Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers.
Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations include: Australia, Brazil, Denmark, Malaysia, and Turkey.
These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan's Brat Burger.
This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger?
For more information, click here.
NEW VIDEO: Grilling Hot Dogs Blind For The First Time! 🌭
Tommy Edison, who's blind since birth, tries to grill two hot dogs for the first time in his life.
Appetizer idea: Grilled Bacon & Brussels
This tasty appetizer is enough to convert anyone into a Brussels sprouts lover!
Heat your grill to medium-high and soak bamboo skewers for about 20 minutes. On each skewer, weave one piece of bacon around three sprouts. Grill for 10-12 minutes, turning 2-3 times. Serve hot.
Pairs well with a Deschutes Fresh Squeezed IPA.
