We highly recommend thick steaks, but if grilling thinner steaks (3/4 to 1 inch thick), reduce the kosher salt to 1 tablespoon (or 11/2 teaspoons table salt) and the pepper to 11/2 teaspoons. Cook the steaks, as directed below, over the hotter part of the grill with the lid down for about 3 minutes per side for rare to medium-rare, or about 4 minutes per side for medium.The Grilling Gourmet
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Gas Grilled Porterhouse or T-Bone Steaks
We highly recommend thick steaks, but if grilling thinner steaks (3/4 to 1 inch thick), reduce the kosher salt to 1 tablespoon (or 11/2 teaspoons table salt) and the pepper to 11/2 teaspoons. Cook the steaks, as directed below, over the hotter part of the grill with the lid down for about 3 minutes per side for rare to medium-rare, or about 4 minutes per side for medium.Cleaning Soft Shell Crabs
When buying soft-shell crabs, live ones are the best but they're not always easy to find. To select the tastiest, use your nose. When fresh, they smell clean and astringe...
The Dark Vein on Shrimp
Do I have to remove the dark vein when I'm cooking shrimp? We don't worry about the vein in medium and smaller shrimp. In larger and jumbo shrimp, when the vein really is...
How to cook in a hole in the ground
It's one of the oldest methods of cooking. Dig a hole in the ground, fill it with fire, add a large animal, cover, and cook. Most people recognize it as the Hawaiian Luau...
Last Updated ( Wednesday, 25 March 2009 16:11 )
Read more...Barbecue Myths Debunked
What if I told you that searing that steak doesn't hold in the juices? Neither does setting aside the fork in favor of the spatula. Is mayonnaise a sea of bacteria waitin...
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