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 great outdoors.
Grilling offers something for everyone, even for those looking to reduce their meat consumption. If you’re grilling chicken, pork, or beef, pit master Errol Roberts shared some of his expert tips and tricks on how to do it right.
Roberts suggests taking a slow and steady approach when cooking meat and that marinating overnight isn’t always necessary. He also emphasizes the importance of sauces at barbecues, whether you prefer a tangy Carolina style or a sweet Memphis flavor, there are endless ways to enhance the taste of your meal.
Award-winning celebrity chef Marcus Samuelsson recently shared a tip on how to add a rich miso flavor to vegetables. He suggests using a miso glaze with citrus to brush on vegetables before grilling, allowing the sugars to caramelize and create unique and exciting flavors. Samuelsson emphasizes the importance of adding umami elements to vegetables to enhance their taste.
