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Flank steak has a texture "like butter." Check out this recipe: Grilled Flank Steak With Ballpark Mustard Glaze (it is baseball season, after all).- So it's Memorial Day weekend, which means many of you will be firing up the ol' grill. Do you know what you're doing? The New England Barbecue Society can help.
- Book review: the Globe says that the Culinary Institute Of America's Grilling is missing some key info, but it's not a bad guide.
- Summertime dessert: we've all had root beer floats, right? Now try this adult twist: made with beer!
- Ask the Cook: How do you clean an old cast-iron skillet?
- A few more recipes: Vegetable Kebobs with Bagna Cauda, and Morning Glory Muffins (we used to make them every Sunday at the breakfast place where I used to work).
It's Grill Time! The Boston Globe in 60 seconds
Filed Under: Business, Raves & Reviews, Trends, Newspapers, In Sixty Seconds, Chefs & Restaurants, Books, How To, Restaurants, Methods
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5-28-2006 @2:49PM Michael said... Don't forget when shopping for fresh meat, especially steaks, that you chose CHOICE or ANGUS beef! Select is a lower grade meat that has less marbling of fat leading to a more chewey cut and not the buttery consistency. All natural poultry is also best! Leave the packages that are filled with liquid as the meat has bled out their juices and this is usually an indicator of a package that's been in the cooler too long. Pork is so lean any more some places are injecting it with a "tender and juicy" solution. Stick with the all natural stuff. Why pay all that extra money for water and salt solutions? HAPPY GRILLING!
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5-29-2006 @3:21AM Robyn said... I'm skeptical of the beer floats.
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5-29-2006 @9:57AM Rob Brooks-Bilson said... Fou Peaks brewery in Tempe, AZ does one with their oatmeal stout, vanilla ice cream, and a little chocolate syrup. It's actually pretty good, although not a "replacement" for a proper root beer float.
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