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Mouthing Off

By the Editors of Food & Wine Magazine

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Tailgating

Top 5 College Football Tailgates: Southeastern Conference

Top 5 College Football Tailgates

Here comes college bowl season. So exciting! Equally as exciting are the dispatches from the BCS tailgating front lines. Since the South takes its football—and tailgating—very seriously, we got intel on the top five parties in the Southeastern Conference. Read more >

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Expert Guide

Amazing Low-Tech Grilling Tricks

Low-Tech Grilling Tricks

Three fire-loving chefs show us their smartest tricks for grilling—all gratifyingly low-tech.

Beef Flavor Boost
Bryant Ng, chef at the Spice Table in Los Angeles, is an umami master. He often rubs steaks and burgers with Southeast Asian fermented shrimp paste before grilling. The cooked meat doesn’t smell or taste fishy at all—just incredibly rich and savory.

Bellows Strategy
Ng won’t grill without an old-fashioned bamboo fan, using it like a bellows to intensify the fire’s heat. Not only are foods less likely to stick to an ultra-hot grate, but thin skewered cuts brown on the outside quickly without overcooking and drying out within.

The Pause Break
Adam Perry Lang, founder of Daisy May’s BBQ USA in NYC, takes larger cuts, like double-cut pork chops, off the grill about halfway through cooking. He lets the meat rest for several minutes—allowing it to evenly cook throughout—before finishing on the grill.

Ember Technique
Sounds sooty but it isn’t: Lang throws steaks, lamb chops and skin-on boneless chicken breasts directly on hardwood embers—no grate necessary. The red-hot embers perfectly brown the meat, forming a delicious crust.

Sea-Salt Bath
Bryan Voltaggio, chef at Volt in Frederick, Maryland, prevents fish from falling apart on the grate with this clever move: He soaks the raw fish for 10 minutes in brine. Use 1 tablespoon fine sea salt per 4 cups cold water; pat fish dry before grilling.

Char In A Bottle
Voltaggio grills leeks until they’re thoroughly blackened. Then he grinds them, steeps the powdered leek ash in oil overnight and strains. The charred-leek oil develops a complexity that can give any food a fantastic fire-roasted flavor.

Related: Quick Grilling Recipes
Lazy Grilling Shortcuts
F&W’s Ultimate Summer Grilling Guide

F&W Bookshelf

The Season's Best Grill Guides

Grilling Cookbooks

Photo © Christine Blackburne

The Prophets of Smoked Meat By Daniel Vaughn
The barbecue blogger covers 10,000 miles to taste the best of Texas’s smoked meat, finding great obscure spots along the way. $30.

Bobby Flay’s Barbecue Addiction By Bobby Flay
Based on Flay’s TV series, this book features 150 of the star chef’s favorite grill recipes, including his famous tricked-out burgers. $35.

Smoke & Pickles By Edward Lee
The Louisville, Kentucky–based chef’s recipes combine Southern flavors with those of his Korean heritage, as in miso-smothered chicken. $30.

Salt Block Cooking By Mark Bitterman
The salt expert gives lessons on cooking with salt bricks, which add a subtle saltiness and can get hot enough on a grill to sear steak. $25.

Related: Bobby Flay’s Burger Commandments
Lessons from Salt Guru Mark Bitterman
F&W’s Summer Grilling Guide

Grace in the Kitchen

Chow Time

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Sausages with Grilled-Onion Chowchow // © Tina Rupp

Studded with charred and crunchy onions, this chowchow has a smoky flavor that's delicious with grilled sausage. / © Tina Rupp

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I am all about the condiment! It is the difference between a perpetually kid-friendly meal (boring) and something adults can relish (ha—pun!) too. Sure, everyone at my table likes sausages, but would my little one eat a spicy, mustardy sauce with them? Probably not. I'm totally willing to compromise at my dinner table, but not at the expense of my own taste buds. Simple protein plus complex condiment(s) equals stress-reduced mommy. SEE RECIPE »

Related: More Delicious Sausage Recipes
Quick Grilling Recipes
F&W's Favorite Grilling Recipes

Grace in the Kitchen

Foil Magic on the Grill

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Pork Tenderloin with Rhubarb-Shallot Compote // © Jim Franco

Make this juicy, flavorful pork tenderloin with minimal grill cleanup afterward by cooking the meat in a hobo pack.

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I'm not one of those people who dismantle and scrub the grill after every use. In fact, I clean my grill at most two or three times a year. (Of course, I scrape and wipe the grates every time—I'm not a complete slug.) Hobo packs are such a great way to get smoky grilled flavor without making a huge mess. Plus, the meat and sauce are cooked together, eliminating the need for a saucepan. SEE RECIPE »

Related: More Pork Tenderloin Recipes
Fast Pork Recipes
Delicious Grilled Pork

Grace in the Kitchen

A Perfectly Italian Burger

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Caprese Burgers / © Ryan Liebe

In this play on a caprese salad, Grace Parisi kneads basil pesto into ground beef before grilling. / © Ryan Liebe

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Burgers are great, pesto is great, tomatoes are great, and mozzarella is great. So, it stands to reason that if you cram them all together, the result would also be great. And it is! My favorite light summer meal is a caprese salad—one thing both of my kids make really well. This version on a bun with meat and pesto is not as light, but it's super-summery and quite delicious! And a great way to use up lots of abundant basil. SEE RECIPE »

Related: More 30-Minute Burger Recipes
Dishes with Pesto
Best Burgers in the U.S.

Grace in the Kitchen

Fearless Fish on the Grill

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Halibut and Corn Hobo Packs with Herbed Butter / © Ryan Liebe

To quickly add flavor while ensuring a perfectly cooked halibut, fold chives and tarragon into softened butter, wrap in foil, and grill until done. // © Ryan Liebe

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Grilling fish can be kind of tricky, especially without a grill basket, which is why I love hobo packs. Halibut, which is especially lean, definitely benefits from grill-roasting in a foil packet. I've set it on a bed of corn and shiitakes and topped it with a pat of yummy chive-tarragon butter, which melts into the veggies and keeps the fish wonderfully moist. Everybody gets to open their own packet at the table—like Christmas in the summer. SEE RECIPE »

Related: More Halibut Recipes
Great Grilled Seafood Recipes
Even More Amazing Grilled Seafood

Chicken Dance

Does Food Taste Better Outside?

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Balinese Grilled Chicken

© Anson Smart / Grilled Chicken

In this week's “Foodie Underground” column on EcoSalon, writer Anna Brones expounded on why she believes food tastes better when it's prepared and eaten outside. For Brones, it’s not just the view or the fresh air, it’s about simplification. “We take down all the walls that our everyday routines require us to put up, and we enjoy food for food’s sake,” Brones writes.

Australian chef Pete Evans is also a fan. On a surfing trip to Indonesia, he discovered this recipe for Balinese Grilled Chicken cooked over an open fire and now makes it for guests at his Sydney apartment by the beach. While we're sure the experience is extra special when the dish is served by the hunky chef overlooking the ocean, the chicken's simple marinade combining turmeric, chiles and ginger makes for a delicious meal whether you eat inside or out.

Related: Fantastic Grilled Chicken Recipes
Campfire Cooking
Cookout Party Recipes

Chef Intel

Adam Perry Lang's Grilling Tips

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Formally trained chef turned renowned grilling expert Adam Perry Lang recently published Charred & Scruffed, a perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides. In an exclusive chat with Food & Wine Facebook fans this week, he revealed some of his best tips for Memorial Day weekend >

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Test Kitchen Tease

Grilled Quail with Shaved Fennel and Yogurt

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Grilled Quail with Fennel and Yogurt

Justin Chapple

This week in the F&W Test Kitchen, we seized a pre-weekend opportunity to use a grill for this terrific quail dish from Justin Smillie of Il Buco Alimentari e Vineria in New York City. Smillie marinates quail in an herbaceous mixture of parsley, oregano, kaffir lime leaves, garlic, chiles, orange juice and toasted spices, which lends tons of flavor to the meat and provides the basis for a perfectly crispy crust. Quail is super-lean and is best served medium-rare, so these little birds only took a few minutes per side over a scorching fire. At his restaurant, Smillie serves the quail with puffed cracked farro and roasted kumquats, but for testing purposes, we tasted it alongside shaved fennel and yogurt.

This recipe is for a future book project, but to experiment with something just as interesting and delicious, try this recipe for Chinese-inspired Grilled Quail with Goji Berries and Pine Nuts from 2012 Best New Chef Corey Lee of Benu in San Francisco.

Related: F&W's Ultimate Guide to Summer Grilling

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.