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Posts tagged "carlos acevedo"
- 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)
- 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
- 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
- May 9, 2012 12:02 am
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
- May 3, 2012 10:00 am
Last weekend, I made butter for fun. It’s easy with a stand mixer. I whipped a quart of heavy cream on the highest speed for 15 minutes. Toward the end, the cream got clumpy and it was necessary to scrap down the sides several times. Finally, the cream broke into butterfat (about 1 1/2 cups) and buttermilk.The butterfat was easy to remove by hand, but a strainer would have worked even better. I saved the buttermilk for another use. Next, I kneaded the butterfat in cold water to remove any traces of buttermilk and sprinkled it with salt. I spread some of my freshly made butter on a saltine and wow! It tasted so good!
—Carlos Acevedo, Senior Food Editor
- Apr 17, 2012 9:56 am
The Grilling 2012 issue hits newsstands today!
—Carlos Acevedo, Senior Food Editor
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