National BBQ week has come and gone, but grilling season is still in full swing as the weather warms up across the U.S. Families and friends are taking their cooking outdoors to enjoy the sunshine.
Grilling offers something for everyone, including those looking to reduce their meat consumption. However, if you’re grilling chicken, pork, or beef, expert pit master Errol Roberts shared some of his special tips and tricks for cooking like a pro.
Roberts emphasizes the importance of cooking meat low and slow, and you don’t always need to marinate overnight. He also highlighted the significance of sauces at barbecues, whether you prefer tangy Carolina flavors or sweet Memphis styles, there are plenty of ways to enhance the taste of your meal.
Food and Drink
For those cutting back on meat, chef shows how to do it during grilling season
1:43 PM, Jun 05, 2024
Award-winning celebrity chef Marcus Samuelsson shared his tips earlier in the week on adding a rich miso complexity to vegetables. He used a miso glaze with citrus to brush on veggies before grilling, allowing the sugars to caramelize and create unique flavors. Samuelsson believes in adding that umami element to vegetables, which gives a meaty depth to the dish.
