Grill Scene

Grilling God: Linton Hopkins

Atlanta's Southern charmer likes thick cuts
May 24, 2012 2:46 pm
Linton Hopkins

You gotta have a thick cut to get the charred on the outside/soft on the inside contrast that gets Atlanta über-chef Linton Hopkins turned on. How do you do it? Read on.

Grilling God: Michael Lomonaco

Porter House chef knows how to grill that steak
May 24, 2012 2:01 pm

We chat with Michael Lomonaco, executive chef at NYC's Porter House, about meat patties, smouldering temperatures and actual necessary grilling accessories. Discover his favorite cut and what to do with it after the jump.

Grilling God: Richard Blais

Quick advice from Top Chef's top griller
May 24, 2012 12:01 pm
Richard Blais

Richard Blais is a sucker for passion fruit soda paired with pork. Fun fact! Read more of our interview with Food Republic's latest Grilling God.

South Carolina Barbecue Sauce Recipe

Hit the Carolinas for mustard-based sauces
May 23, 2012 5:46 pm
barbecue sauce recipe
Photo: Dan Costin on Flickr

Straight-up yellow mustard is traditionally used in South Carolina-style barbecue sauce, but if honey, Dijon or even beer mustard is more your thing, customize your sauce to your personal tastes. Check out the recipe after the jump!

Illustrated Guide To Grilling: China

Char siu fan? Learn to grill Chinese-style.
May 23, 2012 4:01 pm
chinese grill

As part of Grilling Month on Food Republic, we asked our go-to illustrator to take us on a world tour of grilling. Up today: The highly addictive “fork-roasted” Chinese pork known as Char Siu.

 

Grilling God: Jonny Hetherington Of The Band Art Of Dying

He's even made a hot sauce: Sex, Drugs and Habanero
May 23, 2012 2:01 pm

Jonny Hetherington is the lead singer of Canadian hard rock band Art Of Dying, currently found touring the world with Shinedown. He’s also the band’s go-to grill master, a job he takes very seriously. So seriously, he makes his own sauce. Read on...

Guinness-Dijon Marinade Recipe

An easy mustard and beer marinade recipe for steak
May 23, 2012 1:01 pm
beer marinade recipe
Photo: Mark Shaw

There's no need to overcomplicate marinades. You simply need a tenderizing agent, which can definitely multi-task as a flavoring agent. That's right, Guinness is a double agent. And it also loves mustard. Two cats out of the bag right there. 

Grilling God: Michael Chiarello

This Napa chef likes playing with fire
May 23, 2012 12:01 pm

May is Grilling Month at Food Republic, where we are offering pro tips from chefs and other well-known grilling gods. Michael Chiarello talks temperatures, seasonings and cooking whole animals on a cross, after the jump...

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