Grilling Archive

Thursday, July 11, 2013

grilled bacon salad with arugula and balsamic

grilled bacon salad with arugula and balsamic

You guys, I owe you an apology. It’s been nearly a month since I first encountered this grilled bacon salad and I couldn’t find a window to tell you about it until now. That wasn’t right of me. When you try it, you’ll understand.

insanely thick bacon; use moderately thick instead

This salad is so delicious, it has spread by a modern sort of word of mouth alone. I tried it out on a friend’s grill a few weeks ago, and as social media will go, she Instagram-ed a photo of it, which led to two of her friends making it on visual suggestion alone, and then friends of that friend’s too. I imagine a web of people now partaking in the awesomeness that is a grilled bacon salad and here you are with a direct line to Patient Zero, and I was too busy dry-rubbing chicken and making pecan sandies into pie crumbles to get around to mentioning it until now. Tsk-tsk.

indoor grilling is just not the same

Continued after the jump »

Monday, July 8, 2013

slow-and-low dry rub oven chicken

dry rub oven-barbecued chicken

Five years ago, I fell in love with dry-rub barbecue. Prior to the summer of 2008, I naively believed that the only way to make ribs deliciously on the grill was to mop them with copious amounts of a wet, tomato-based barbecue sauce. I know, I know, silly Deb, but what can you really expect from a Yankee?

making the dry rub
dry rub

Under my friend Molly’s tutelage, I learned the error of my ways. The thing is, no matter how unappealing the word “dry” may sound against meat of any sort, the results are anything but. While a wet sauce just wants to roll or evaporate off your meat as it cooks, the dry rub spices adhere themselves to it, almost crusting in the meltingly tender meat within as it cooks slow-and-low over a the grill. It loses none of its punch, no matter how long it cooks. You might have some barbecue sauce around when you’re done as a dip for the meat, but there’s so much flavor from that spice crust, you probably won’t need it.

dry rub

Continued after the jump »

Tuesday, July 5, 2011

skirt steak with bloody mary tomato salad

skirt steak with blood mary tomato salad

Back when I started dreaming up a cookbook I would one day write, all I knew is what I didn’t want: I did not want to work every weekday, weekend and evening on it, I did not want to set an insanely close deadline and then have to hastily throw together a book I wasn’t pleased with and above all else I did not want the time I had to devote to this web space to become squeezed, although I understood that there would probably be a harried point right near the end that all three rules could be suspended for a good cause. And indeed, they have been. I hope to deliver my manuscript in August and it’s pretty all-consuming right now — in a good way, because I’m finally starting to see the whole thing coming together. So, if things are a bit slow between now and then, do understand that I cannot wait until late summer when my attentions can be what they were before my son was 4 months old, and instead of doing normal New Mom things like catching up on sleep or rounding up preschool applications (ha!), I decided that at my earliest convenience, I would write a book instead.

ready to begin
sherry vinegar-ing the onions

Nevertheless, not a day goes by when I do not cook and this past weekend, it was my favorite kind: the lazy kind, mostly whims. On Friday, well, Friday was a crazy day and I’ll tell you about that real soon. It involved a cake I’m auditioning for the cookbook and a late summer dish I’ll tell you about even sooner. Also: photographers. It was a little scary, but it ended with some Vermontucky Lemonades, so I didn’t mind. On Sunday, I caved to the blueberries and peaches and decided to make two pies, but left one with my in-laws and delivered another to friends at their new house and can’t tell you how they came out because I wasn’t there when anyone cut into them. But warm pie fresh from the oven? I’m going to assume nobody complained. On Monday, I made a slaw and baked America one of those goofy berry-topped birthday cakes before heading out to watch the sun set behind Manhattan and catch the faintest glimpse of the New York Fireworks West Side of Manhattan and New Jersey Fireworks with friends.

so many tomatoes

Continued after the jump »

Saturday, July 31, 2010

sweet and smoky oven spareribs

oven spareribs

On the kind of clear-skied, warm summer evening when people without sleepless, feverish babies to tend to were drinking beers outside and grilling on rooftop decks, we stayed in last night and, for once, did not feel the eensiest bit jealous. We were eating ribs for dinner and we hadn’t even needed to leave our apartment to get them.

two and a half slabs
for the rub

I never knew I could make ribs in the oven. I hadn’t even considered it. Ribs were the jurisdiction of trophy-winning Southeastern barbecue gurus, with trademarked rubs and secret mops. They were my friend Molly’s thing, and so we left them to her even though our summer has been woefully short of them since she left us for the mountains again, sniffle. They were not the “thing” of New Yorkers who live in small balcony-less apartments with smaller ovens and absolutely no barbecue tradition or rib religion to draw from, but Harold McGee changed all that. I am giving him a standing ovation as we speak.

patting the spice rub onin foil packets, ready to bakepierces with a forkdraining juices from rib packets

Continued after the jump »

Monday, July 12, 2010

thai-style chicken legs

thai-style chicken legs

I didn’t mean to bury the lede on you all, but that mango slaw was a side dish. I know! What has the smitten kitchen come to? I made, like, a meal, with a side dish and a main course, all while someone yanked on my flip-flops. I barely know what came over me. I do know that my timing was terrible, because I made this last Tuesday. “Wow, Deb, that’s great! Fascinating. Really.” No, Tuesday. In New York City. It was 102 degrees, the hottest day since August 2001 and I decided, at once, that I had to make a very specific dinner that would require me to turn the oven up very high for a sizable amount of time. I think that sleep deprivation has scrambled what’s left of my brain because I’d like to think I wasn’t this dimwitted 10 months ago. (Don’t tell me otherwise.)

boxes and bottles and jars

And then I burned dinner. Like, it’s not bad enough that I turned on the oven, that I turned it up high and that I had it on for 30 minutes. I didn’t cover the dish and the sauce was charred black and what, you expect me to think of these things ahead of time? But despite all of this, this might be the best chicken I have ever made. Was I ever glad I’d let this recipe sneak up on me, take residence in my brain and nudge-nudge me to even get over my issues with fish sauce ["It's fishy!" "It's not fishy, Deb." "People who like fish always say that things are not fishy but they always are." --1 day later -- "Wow, this is not only not fishy, it might be the best tasting thing on earth. I will put it on everything, henceforth." Fin.] because this is perfection.

marinating the chicken

Continued after the jump »


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