Grill Your Way to Greatness: 6 Recipes to Get You Fired Up
Summer is the perfect time to fire up that grill and enjoy the great outdoors. Check out one of our top 6 grill recipes next time you’re barbecuing and savor the flavor of summer!
Grill Greatness: The Best Meat Temperatures
Have plans to fire up the grill this summer? Want to impress everyone with your grilling skills? Take some advice from the gourmet butcher himself, Cole Ward, and make sure your meat is at the right temperature before you serve it to family and friends. Ward has the proper cooking temperatures for meat ranging from beef, lamb, and veal, to poultry, fish, and pork.
Barbecued Eggplant Stacks with Coyote Mint Sauce and Chèvre
With summer in full swing, many are making good use of their outdoor grills. Tender grass fed steaks or free range chicken are often the go-to options, but the possibilities for a grilled meal are endless. At the Occidental Arts and Ecology Center, a summer favorite is Barbecued Eggplant Stacks with Coyote Mint sauce and Chèvre. Whether you’re a dedicated vegetarian or a meat-eater looking to expand your grilling horizons, you’ll find this dish makes for an easy and filling seasonal meal.
Foraging for Flavors to Fire Up Your Grill
If you love grilling, you probably know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables; but where do you find them? We’re here to offer some foraging tips for finding the best woods and barks to add flavor to anything you toss on the grill this summer (or any time of year). Consider pairing these tips with this time-tested and popular post for grilling the perfect grassfed steak.
Grilled Nopalitos with Herbs and Cotija
Grilled Nopalitos with Herbs and CotijaNative to Mexico and prevalent throughout the Southwest and California, the prickly pear or nopal cactus, Opuntia ficus-indica, is a stunning drought-hearty landscaping plant, natural barbed-wire fence, and a source of nutritious food – both pads and fruit are edible. Inside the prickly pads lies a cooling, mucilaginous flesh with flavor akin to green beans. In Mexico, “nopalitos” are often prepared grilled and served in tacos, boiled and marinated with garlic, herbs, and crumbly cheese, or scrambled with eggs.
How to Cook the Perfect, Tender, Grass Fed Steak
Treat your tastebuds to an ethical feast: grill up some grass fed! You’ll probably pay a little more for your t-bones, but you’ll be supporting small-scale farmers and those who use the most planet-friendly methods of raising livestock possible. In fact, if you support truly well-managed grass fed beef farmers, you don’t need to feel guilty at all. After all, haven’t you heard that cows can save the planet? It’s true…
Grilled Asparagus & Scallions
This Independence Day, keep your side dishes simple with a wonderfully fresh plate of grilled asparagus and scallions. Carl Legge, author of The Permaculture Kitchen, demonstrates in the below recipe how tasty doesn’t necessarily have to mean time consuming.