As Weber grill fanatics, you and I don’t need anyone telling us that grilling is a year-around activity (addiction?) for most of us. So when the Hearth, Patio & Barbecue Association published their 2017 State of The Barbecue Industry report with the headline, “Grilling and Barbecuing Is a Growing, Year-Round Lifestyle”, I was not the least bit surprised.
You can read the complete press release using the link above, but here are the most interesting statistics that stood out to me from their 2017 consumer survey.
In May 2017, I watched a Facebook Live session in which Harry Soo of Slap Yo’ Daddy BBQ grilled a steak using shallot oil as an added flavor element. I had no idea what shallot oil was, how it was made, or how it tasted on a steak, but I wanted to find out.
I searched the web, found several recipes for shallot oil, and picked one from New York Times Cooking that looked easy.
1 cup peanut oil
2 cups (about 7 oz.) thinly sliced shallots, Asian or European
Yield: 1 cup oil + 1 cup fried shallots
I went to the supermarket and bought 1/2 pound of shallots, which ended up being two shallots. No clue whether they were Asian or European, but I suspect the latter. Having never cooked with shallots before, I had no idea they would be as big as they were; I was expecting something smaller like a head of garlic. Continue reading Bone-In Strip Steaks With Shallot Oil→
Amazon.com says, “Over 70 all new recipes for grilling traditional and nontraditional dishes on a Himalayan salt block from salt expert and best-selling author of Salt Block Cooking, Mark Bitterman.
“Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to grilling and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into over 70 recipes organized by key ingredients: Meat, Seafood, Poultry, Vegetables and Fruit, Dairy, and Doughs. You’ll find recipes for Salt Seared Smoked Pork Belly, Lamb Satay with Mint Chutney and Spicy Peanut Crumble, Salt Seared Tuna Nicoise Salad, Hot Salted Edamame with Sesame, Shiso, and Szechuan Pepper, and Salty, Smoky Walnut-Chocolate Chunk Cookies.” Continue reading New 2017 Grilling Cookbooks→
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