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 advantage of the sunshine by cooking outdoors.
Grilling offers something for everyone, including 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 techniques to help you impress your guests at your next cookout.
Roberts emphasizes the importance of cooking meat low and slow, and suggests that marinating overnight isn’t always necessary. He also highlights the significance of sauces at barbecues, whether you prefer a tangy Carolina style or a sweet Memphis flavor.
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 recently demonstrated how to infuse vegetables with a deep, rich miso flavor.
Samuelsson used a miso glaze with citrus to coat vegetables before grilling, allowing the sugars to caramelize and create unique and exciting flavors. He stresses the importance of adding umami elements to vegetables to enhance their flavor profile and give them a meaty depth.
