(Interestingly, this review first appeared in the July/August 2017 edition of Cook’s Country magazine before being recycled on the television show over a year later in Fall 2018.)
Twenty-one staff members sampled seven top-selling U.S. barbecue sauces at room temperature plain and as a dipping sauce for chicken fingers, and mixed into warm pulled pork. Tasters evaluated sweetness, tomato flavor (all sauces were tomato-based), smoke flavor, spiciness, and tanginess. They also considered the consistency of each sample, ranging from thin and runny to thick and gelatinous. Continue reading Bull’s-Eye BBQ Sauce Wins Cook’s Country Taste Test→
In their July/August 2018 issue, Cook’s Illustrated magazine reviewed instant-read digital thermometers and named ThermoWorks Thermapen Mk4 at $99 as their only Highly Recommended choice for thermometers, the highest ranking given to any model.
Cook’s evaluated thermometers on the criteria of accuracy, speed, ease of use, and durability. They cited the Mk4’s accuracy, speed, long handle, automatic backlight, rotating screen, auto-wake feature, waterproof design, and the ability to recalibrate as qualities that put this unit at the head of the class. Continue reading Thermapen Mk4 Named Top Pick By Cook’s Illustrated→
I’d eaten a flat iron steak in a restaurant but never grilled one at home. So while recently browsing the meat counter and noticing some impressive looking flat irons, I picked up one and grilled it on my Weber Summit 450 gas grill.
For those not familiar with this cut, the flat iron steak comes from the beef shoulder. It was identified in 2002 as a new retail cut by the National Cattlemen’s Beef Association in partnership with the University of Nebraska and the University of Florida. This effort was undertaken to find lower-priced cuts that could be trimmed into steaks and roasts that were flavorful and tender but could be offered at a lower price than more popular cuts. Continue reading Flat Iron Steak: When Recipes Go Wrong→
In that year, Weber introduced their first rectangular-shaped, stand up gas grills: The Genesis 1, 2, and 3. A few years later, Weber introduced two high-end versions of these grills: The Genesis 4 and 5. These two grills featured upgrades like stainless steel Flavorizer bars, pin-striped paint on custom gray- and mauve-colored lids, a matching porcelain enameled serving tray, the Steam-N-Chips smoker box accessory, and on the Genesis 5 an enclosed storage area with glass doors.
Another feature that both Genesis 4 and 5 grills shared was the FlameCheck Safety System. FlameCheck was carried over to the second-generation Genesis 4000 and 5000 grills introduced in the early 1990’s.
FlameCheck was a unique safety system that monitored the flame on the #1 front burner and cut-off the gas supply to the grill if the #1 burner went out. (Remember, these grills had three burners running left to right across the grill, with the control panel on the right side, and the #1 burner being the front, primary burner that was always lit first.)
Now is the perfect time to show your Weber gas grill some love with a new premium cover! We’ve got you covered with the right size cover for your Weber gas grill!
These new polyester covers are breathable, water-resistant, and contain UV inhibitors that prevent fading. They don’t get stiff or crack like old vinyl covers, and the lightweight material means these covers are easier to put on and take off, too.
Each grill cover can be ordered from Amazon.com—just click the link or photo below.
Compound butter (a mixture of butter, herbs, and spices) is an excellent way to add flavor and moisture to any grilled steak or seafood, and it’s so easy to make.
Your family and friends will be impressed at the sight of a perfectly grilled steak or piece of fish with a disc of compound butter on top, melting slowly over the meat—and the flavor will blow-away their taste buds!
Components Of Compound Butter
Compound butter consists of a good quality softened butter and any of the following mixed in:
Herbs (minced fine) and spices (freshly ground or cracked), e.g. garlic, onion, shallots, ginger, citrus zest, peppers, etc.
Salt, to taste.
Acid, often lemon juice or vinegar, to balance the flavors.
Sweet, rarely used, but might include honey, agave, maple, etc.
Exotic ingredients, rarely used, like black truffles.
I’ll bet you’ve never grilled rhubarb. Well, I hadn’t either until recently when I listened to an interview with Tinky Weisblat, author of Love, Laughter, and Rhubarb. She was talking about the versatility of rhubarb as an ingredient in not only pies but cocktails, appetizers, and main courses, and at one point she mentioned that rhubarb can be grilled.
Who knew? I thought I’d give it a try.
Buy & Prepare The Rhubarb
This is what rhubarb looks like at my supermarket. It’s several individual stalks bound together with ties. They come in different sizes; I bought a small bundle of four stalks to experiment with. Continue reading Grilled Rhubarb→
Your best source for Weber gas grill information and discussion on the Web