How To Butcher a Side of Beef, Part One
If you want a great grilled steak, it all starts with the cut. In this two-part video series, butcher Tom Mylan of Marlow & Daughters in Brooklyn demonstrates how to cut up a side of beef, starting with the front half (watch at left).
DON’T FORGET:
HOW TO BUTCHER A SIDE OF BEEF, PART TWO
Shopping
How to Save on Steak
These humble cuts of beef won’t cost you a bundle, but they offer big flavor and great texture.
Produce
Our Greatest Grilling Recipes: Vegetarian
Whether you’re looking for side dishes to complement meat and seafood or planning a totally vegetarian cookout, these creative recipes will make you see the grill in a whole new light.
Shopping
Seafood Buying Guide
Before choosing fish for the grill this summer, read this simple, straightforward advice on how to navigate all the labels and buzzwords at the fish counter.
Technique
Paths to Grilling Glory
Sure, grilling over live fire is simple, but with more than two dozen tips and myth-breaking facts, you can take it to a whole new level.
Meat
Our Greatest Grilling Recipes: Meat + Poultry
Why settle for ordinary burgers or franks? We’ve got 14 exciting alternatives, from quick grilled lemon chicken to tender, slow-smoked leg of lamb.
Products
The #1 Grilling Tool
These days, stores and catalogs are crammed with all manner of new tools ostensibly designed for grilling. You really only need one of them.
Fish
Our Greatest Grilling Recipes: Seafood
Whether it’s lobster, clams, or whole red snapper, fresh seafood is elevated to delicious new heights by the smoky flavor of the grill.
Video: How to Grill a Whole Fish
Video
Diary of a Foodie: The Open Flame
Join us as we travel across the globe to visit chefs who are redefining the art of grilling.
Spice
A Matter of Paste
Don’t reach for a marinade. Simple to prepare and ready when you need them, spice pastes are a shortcut to superflavorful grilled food.
Comfort Food
Our Best Burgers
Here are 13 burgers you won’t see at your local drive-through. Even if you’re vegetarian, we’ve got options to satisfy your appetite.
Classic Cookbooks
Cook it Outdoors
Cookbooks have varied virtues. Some are like knowledgeable culinary assistants, in whose pages you can find a dependable recipe for just about anything.
Technique
Under the Dome
With a modest 20th-century invention, a few handfuls of charcoal, and some simple guidelines, every backyard cook can create a luscious, smoke-tinged feast for a crowd.
Video
How to Smoke-Roast
John Willoughby, Gourmet executive editor and co-author of Grill It!, demonstrates the secrets and simplicity of smoke-roasting.
Traditions
Robata Grilling: Simple but Sublime
Lessons from a fourth-generation chef on this ancient Japanese technique.
Technique
Hobo Packs
Hobo Packs—foil-wrapped packets of food that you put in the ashes to cook—give food a wonderful smoky, charred flavor.
Grilled Finales
Desserts on the Grill
Le Bernardin pastry chef Michael Laiskonis explains how to create a grand finale with sweet and smoky grilled desserts.
