What to Eat Now: August Grilling Edition
Fact: Everything tastes better over an open flame. Other fact: Some things taste even better than others. Here are a few recipes we're loving right now.
Rosé may be everyone's Official Drink of Summer. But when we're searing and smoking big, meaty things--much like Pelaccio, the chef at Fish & Game in Hudson, NY and author of Eat With Your Hands--our thoughts turn to bolder sparkling reds. Inky-dark, complex and fizzy--what's not to like? Try one of our favorite Lambruscos:
We're all about making everything from scratch, but sometimes it's fine to leave the saucing to the pros. Summer's short. It's okay to spend it with your dinner guests instead of with a lengthy list of ingredients.
Miss Lily's jerk sauces improve pretty much anything they touch. The original Jerk BBQ is full of warm spices, while the Rass Hot is as fiery as it sounds. Want to add a little smoky heat to anything from marinades to mayonnaise? A convenient tube of Olo's Chipotle Paste is our main squeeze.
We've been cooking over live fire for millennia--and the accessories keep getting better.
Maserin Barbecue Tool Set ($220): Grill tools are usually bulky and boringly utilitarian. Not so this streamlined, Italian-made collection. Brazilian rosewood handles help you keep your cool while you're stoking the heat.
Pimento Wood Chips ($25 for a 2-pound bag): Not to be a jerk about it, but if you're not cooking over pimento wood, you're not getting authentic jerk flavor. These wood chips give off the tastiest smoke you can (legally) import from Jamaica.
Rockwood Charcoal ($17 for a 20-pound bag): Don't waste your time with self-igniting briquettes soaked in unsavory chemicals. Look for lump charcoal made from kiln-dried hardwood. We like this all-natural stuff, sourced from Mark Twain National Forest by the St. Louis Charcoal Company.
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