Saturday, May 28, 2011

All Up In Your Grill! Eight Great Ideas for Your Holiday Cookout

Memorial Day weekend is here! Time to dust off the grill, and find that "Kiss the Cook" apron everyone loves so much. Is there anything so empowering (for us simple-mined males at least) as standing in front of a flaming grill, foam-wrapped can of beer in one hand, giant grill tongs in the other?

I've posted eight of my favorite grill recipe videos below. All are proven crowd-pleasers, and none require any special skills or equipment. By the way,
don't forget the side dishes, everyone knows they are the real secret to a great backyard meal. Have a wonderful weekend, and as always, enjoy!


Santa Maria Tri-Tip Grilled Lamb Chops
Grilled Flank Steak Grilled Lemon Chicken
Cornell Chicken Grilled Barbecue Chicken
Grilled Pork Tenderloin Grilled Asian Skirt Steak

10 comments:

Hannah said...

Hey Chef John,
LOVE your site! Do you have any good vegetarian BBQ recipes?

Chef John said...

There is no such thing! Just kidding, I don't think I've filmed grilling veggies. I do often, but it's not really a recipe, just veggies over the coals til tender.

CollegeGourmet said...

Meat + Grill = Heaven
Need I say more?

Anonymous said...

Greetings From Canada! My food wish is to experience Chef John's take on wild game recipes, from moose and deer, to grouse, rabbits, and everything in between. It would truly be a culinary adventure, exploring mind tingling flavours, while rebuilding the connection we have with this land and the animals that inhabit it.

Chef John, please make my wish come true.

Chris K. said...

Hannah -

Due to their lifestyle, vegetarians tend to be kind of tough and stringy, so I'd recommend low & slow BBQ. Brine overnight first, baste every 30 min. or so to keep them moist. And don't forget to let the meat rest at least 10 minutes before eating!

Anonymous said...

Chris K - almost laughed out loud and almost rolled on the floor laughing. In actuality I did smirk a lot SAL.

Chef John - I've been told that briquettes have a ton of filler and adhesive in them and that real wood charcoal is better to use and better for you. What are your thoughts?

Shibby said...

Love everything that you do man! Such a wonderful site and the videos are top notch... TOP NOTCH I tell you!

Keep up the good work, hope to see you out there in TV land one of these days.

Chef John said...

i have and sometimes still do use real wood charcoal, but it burns VERY hot and fast, so it's much harder to work with.

Some cheap brands of briquettes do have lots of filler, but I'm a huge fan of Kingford, and you get the best of both worlds. Consistent burn and also very clean. Check out this post.

http://foodwishes.blogspot.com/2009/11/learning-easy-way-at-kingsford.html

btw, if you are skeptical of my opinion because I was wined and dined by Kingford, do some research, and you'll see many independent studies show it to be the best choice.

recipes for bbq said...

I love to give parties and it's in my habit to try different type of recipes for bbq. I have to try your recipe and hopefully I won't screw it again like I ruined the last one which I picked from the TV.

Bill Testani said...

I have cooked thousands of chickens over the last 30 years, at church festivals mainly. We use a variation of this recipe that pre-dates Cornell by 30 years. It was originally developed by the EJ shoe corp, for their huge family picnics, back in the 30s. Your recipe is good but too thin, try adding a cup of mayonnaise for Grilled chicken perfection.