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Summer is America’s season of pleasure—long weekends, refreshing swims, cold drinks—and the annual coronation of grilling as the seasonal king of cooking methods. It doesn’t feel like summer has truly arrived until you’re outside and your backyard is filled with the heady smoke of a grill. While you might already know your way around a grill, there are plenty of ways to make this outdoor cooking season your best yet. We tapped lifelong griller Bill Briand, a three-time James Beard nominee and the executive chef at Playa at Sportsman Marina and Fisher’s at Orange Beach Marina, for his top grilling secrets.
Grill and grill often
Whatever your favorite kind of grill is, Briand says, cook on it as much as you can while the weather holds out. The more comfortable you are with the grill, the more possibilities you can explore with this method of cooking. “I pretty much grill every night that I’m not cooking in the restaurant,” he says. For grilling novices (or experienced grillers looking for even more delicious and consistent results), Char-Broil TRU-Infrared cooking technology creates the closest thing to no-fail grilling. The magic lies just below the grates: a steel emitter plate retains the natural infrared heat of the flames and radiates that heat back to your food, yielding tastier, juicier meat, fish, vegetables, you name it.
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Grilled chicken breasts mean it’s summertime. Photo by Char-Broil
Grill Often
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