The Thrill of Grilling

The Thrill of Grilling

Fab EGG large mates outside

Kamado Couture

Recently kamado-style grills have attracted almost cult status in the world of outdoor cooking. Based on ancient ceramic ovens, these easy-to-use grills do it all. Want to bake bread or a Bundt cake in your backyard? No sweat. Sear some steaks? Simple. With kamado-style grills, you can smoke, barbeque, bake, or roast anything from pizza to a whole pig. According to Kevin Herold, co-owner of Epicure, a Rhode Island private chef and catering company, “You can take this grill as far as you want to and get really creative with your cooking.”

Big Green Egg |

Fab Dual42CRElarge

Cooking With Wood

If you are serious about your steak, cooking with “live fire” may be for you. Herold says, “It’s not more difficult to cook with wood, but it takes a little more time and effort. It requires some trial and error to develop the skills, but it’s worth it because the food tastes amazing.” The type of wood you choose is key—each has a different flavor and intensity. “I like a nice hickory or mesquite for a heavy smoked flavor. Oak will give you a lighter smoked flavor. I have an apple tree in my backyard, and every once in a while I’ll even lop off a branch, which gives a nice sweet flavor to the smoke.”

Grillworks, Dual 42 CRE |

Fab Barbecook

Up Your Tailgate Game

One of the easiest ways to up your barbecue game might be to skip the charcoal briquettes and lose the lighter fluid. Herold prefers using lump charcoal, also called natural hardwood charcoal. “Briquettes are full of all kinds of additives, and you don’t get the same flavor as a natural piece of wood.” He also finds that lighter fluid can leave a residual taste, especially with milder foods. “To start your fire, stick with newspaper or smaller sticks.” With any grill, a good investment is a high-quality thermometer that sits near the food, as grilling success depends on monitoring temperature.

Barbecook, Major |

Fab Silo Kalamazoo Gourmet cropped

Rolls Royce of Grills

This grill does it all (for a chunk of change)—wood, charcoal, and gas. “When you are buying a grill, look for one that has a heavy, solid feel,” Herold says. “With grills, like so many things, you get what you pay for. If you want a grill to last a lifetime, you will have to pay for it and then take care of it.” When you’re done cooking, leave the grill on for a few minutes to burn up any leftover food, then scrape it clean and oil it. Also, Herold suggests not letting the weather deter you. “You can grill year-round by putting your grill under an overhang.”

Kalamazoo, K750HS Hybrid Fire Grill |

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