NY Times ultimate grilling guide

The New York Times recently published a grilling guide that breaks down the basics for the beginner AND the long-time griller.  Some great information to keep your Memorial Day cookout top-notch:

Grilling food over an open fire is one of life’s great pleasures, at least if you set yourself up for success. Here’s our guide to the fundamentals and a handful of techniques to master, whether you’re a beginner or an advanced cook, using either a gas or charcoal grill. We’ll show you how to achieve the perfect grilled steak or tender barbecued chicken. Get ready to get cooking with fire.

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WHAT TO COOK ON A CHARCOAL GRILL

Cooking on a charcoal grill imparts an impossibly rich, smoky flavor. Nothing beats a goodsteak cooked into a deep sear on a charcoal grill. Bone-in meats fare best over the coals, but do not shy away from a whole fish or sliced zucchini, in a grill basket if you prefer. And don’t forget the joy of a fire-licked summer burger.

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WHAT TO COOK ON A GAS GRILL

Everything fares well on a gas grill, but it’s particularly good for when you want the deep sear and flavor of the grill but want to avoid intense smokiness. Try it with seafood, fruit and vegetables. Roast a chicken sometime, or grill a pizza (we’ll show you how to do both.)

Read the entire thing HERE

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