Memorial Day is upon us, and that means it’s time to drag out the ol’ Weber and grill your eyebrows off. To that end,Gourmethas released a special grilling issue that features 96 recipes broken down by category, plus a grilling primer, andFood Network Magazinechimes in with a special issue that includes a backyard get-together with Guy Fieri’s family and all that jazz. Online,Esquire’s blog presents the 2011Eat Like a Man Grilling Awards, featuring tips from Jake Dickson ofDickson’s Farmstand Meats, Michael Schwartz of Michael’s Genuine Food & Drink in Miami, and some 16-year-old kid with a fried-pickle recipe. The Feast has a “Competitive Pitmasters’ Guide to Mastering The Grill,” featuring precious advice fromour man Ed Mitchell: “Pair your barbecue with Moonshine. MOONSHINE!” Over at Food Republic, Alton Brown has somegear advice(he uses his wife’s hair dryer). Eatocracy hassome tipsas well, and Serious Eats hasa slideshowon grilling “Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks.” That site also has general primers onkettle grillingandsmoking,再加上ten grilling tipsand a rundown ofregional barbecue saucesavailable by mail.
Meanwhile, on the bookshelves, Lourdes Castro has followed upSimply MexicanwithLatin Grilling: Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More, featuring 90 recipes arranged by ten Latin American countries’ style of cookouts. The publisher of that $22 book, Ten Speed Press, has also publishedThe Japanese Grill: From Classic Yakitori to Steak, Seafood and Vegetables, written byJapanese Hot Potauthors Tadashi Ono (executive chef at橱柜) and food writer Harris Salat. And finally, Aussie chef (andNew York Diet alum) Pete Evans has writtenMy Grill: Outdoor Cooking Australian Style, featuring 100 recipes — including cocktails. Some of themare includedin yet another grilling issue, fromFood & Wine. That issue also includes Joel Stein onhow barbecue made him a man, and somebarbecue tips from Chris Lilly.
