Better Homes and Gardens FOOD
Posts tagged "Grilling"
  • Jan 3, 2013 6:01 pm
Five-Spice Pork Kabobs: The surprise ingredient in this recipe? Ketchup! Mix it in with soy sauce and brown sugar for a hoisin-style sauce perfect for grilled kabobs.

Five-Spice Pork Kabobs: The surprise ingredient in this recipe? Ketchup! Mix it in with soy sauce and brown sugar for a hoisin-style sauce perfect for grilled kabobs.

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  • Aug 3, 2012 10:45 am
This succulent steak recipe, from our editors, took first place in a recent Weber grilled steak competition! Check it out here. —Carlos Acevedo (Chili Strip Steaks with Chimichurri and Chipotle Drizzles by Nancy Hopkins, Richard Swearinger, and Carlos Acevedo)

This succulent steak recipe, from our editors, took first place in a recent Weber grilled steak competition! Check it out here. —Carlos Acevedo

(Chili Strip Steaks with Chimichurri and Chipotle Drizzles by Nancy Hopkins, Richard Swearinger, and Carlos Acevedo)

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  • May 22, 2012 12:00 am

Grill It! 2012 magazine hits newsstands today! Food Stylist Jessica Jones, shown here preparing the Grilled Vegetable Platter for photography (page 118 in the magazine) was one of many people who worked on this publication.

-Carlos Acevedo, Senior Food Editor

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  • May 20, 2012 6:27 pm

Phew! Just got back from a long, hot weekend of barbecue in the great state of Tennessee. I was there to compete in the Memphis in May World Championship BBQ Contest as part of “On As-swine-ment,” an ad hoc media team sponsored by Kingsford. We tackled the rib category and although awards and accolades ultimately alluded us, the ribs we produced tasted smoky and delicious just the same. Check out this fun account of the team’s efforts from one of my comrades-in-arms, author Jim Higley.

-Carlos Acevedo, Senior Food Editor

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  • May 9, 2012 12:02 am
Mail-Order BBQ

When I first heard about the mail-order barbecue company called Pig of the Month, it seemed a little out there. The way it works is that every month they ship you one of several barbecue options (ribs, pork shoulder, etc) partially prepared and frozen, and you finish it on a grill or in the oven. They sent me ribs a few weeks ago and the results were pretty good. If you don’t feel like making ‘que from scratch, this seems like a fun, easy option. Check out their web site here for more info.

—Carlos Acevedo, Senior Food Editor

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  • Apr 17, 2012 9:56 am

The Grilling 2012 issue hits newsstands today!

—Carlos Acevedo, Senior Food Editor

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  • Mar 14, 2012 5:00 pm
In honor of the warm weather, we broke out the grill and ate dinner on the porch. Our plates were full of local, grass-fed steak, roasted potatoes, and broccoli, kale, and mushrooms sauteed in butter and olive oil. -Amy Palanjian, Senior Food Editor

In honor of the warm weather, we broke out the grill and ate dinner on the porch. Our plates were full of local, grass-fed steak, roasted potatoes, and broccoli, kale, and mushrooms sauteed in butter and olive oil.

-Amy Palanjian, Senior Food Editor

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