It’s Super Bowl weekend and we’ve got chili on the brain! But it’s easy to get lost in the sauce when trying to make a memorable bowl.
We asked you (our readers), LAist staff, and professional chefs for their best hacks to make the hefty crowd-pleaser.
Ranging from beans to no beans (shout out to Texas), ground beef to prime cuts, and wild card ingredients such as chocolate, beer, and miso, it seems anything goes when it comes to flavor.
Read MoreSavor summer’s last moments with a getaway to Primland Resort’s three-day celebration of Southern barbecue.
Read MoreGrilled Bacon-Wrapped Trout. This recipe from grilling expert and cookbook author Elizabeth Karmel gives you moist fish with a scrumptious, smoky flavor. As a bonus, no flipping is required.
Read Moreremember it like it was yesterday: My fiancé (then boyfriend) and I went to the Poconos with some friends a few years ago. Since our rental house had a charcoal grill, someone started to barbecue some steaks—and they were delicious. Charred on the outside, but juicy inside? Yes, please. “Charcoal grills make everything better,” my fiancé said as the group scrounged for seconds. Turns out, he’s not the only one who recognizes the power of the charcoal grill; this option is a must-have among grilling enthusiasts and pitmasters alike.
Read MoreIf I write about cooking fish, I almost always get a comment about how smelly it is. If I suggest moving the cooking outsideto the grill, I hear from friends with sad tales of losing fillets to the white-hot coals or winding up with overcooked, dried-out food.
Read MoreIf you have trepidation about grilling whole fish, try this recipe from grilling expert and cookbook author Elizabeth A. Karmel. The fish is seasoned simply with olive oil, salt and pepper, and stuffed with fresh herbs. It is then wrapped in center-cut, hickory-smoked bacon. The bacon serves two purposes: It adds flavor, but it also prevents the fish from sticking to the grates. Keeping the head and tail on the fish while it grills results in more flavor and helps keep the fish intact during the cooking time, Karmel says. Karmel likes to make this dish with trout, but other small, white-fleshed fish, such as snapper or branzino work well, too.
Read MoreThe upcoming Barbecue, Steak, and Bourbon weekend (from March 10-13) at Primland, Auberge Resorts Collection is excited to welcome renowned Pitmaster, Elizabeth Karmel. The weekend-long experience will feature two hands-on culinary classes, two intimate dinners–one pig pickin’ and one prime steak dinner–with bourbon pairings and daily breakfast, alongside special amenities to complement the picturesque setting of Primland.
Read MoreFish sticks. And that can be especially problematic when you’re cooking fillets or whole fish on a grill. If you’ve ever watched helplessly as your prized protein slips through the grate — a sacrifice to the hot coals below — you understand.
Read MoreConsumers spent more than $4.9 billion on grills, smokers, camping stoves, accessories and fuel in 2020 reports retail data tracking service, The NPD Group. Summer is the most popular season for grilling; however, 75 percent of grill owners cook during the winter months (Global Newswire).
Read MoreCuts of meat and marinades aside, it’s the smoke that makes barbecue taste—and smell—so irresistible. But having a smoker in your home cooking arsenal is useful for a whole lot more than fall-off-the-bone ribs and flawless brisket. You can upgrade deviled eggs, create unique sandwich-elevating condiments, DIY your own smoked salmon, and so much more.
Read MoreHalf the fun of outdoor grilling is the ability to do it basically anywhere. While portability isn’t a top priority when selecting a backyard grill, whipping up a feast further afield, be it a beachside BBQ or campsite cookout, requires one that’s as ready to hit the road as you are.
Read MoreSo you can have a delicious cookout this Memorial Day weekend and all summer long.
Read MoreI’ve never had a Smoky Cokey in Scotland—not a single one in any of my handful of visits. I’ve heard of it, of course. My good (and apparently more adventurous) friends in the spirits world have raved about it endlessly.
Read MoreNo one ever asked if a bottle of tequila hot sauce came with a gift receipt. Same goes for an onion confit so damningly savory, it all but pounds the table and demands to be stuffed inside a turkey sandwich. This year, consider using all that quality time at home to perfect a loaf milk bread. Make a couple, wrap them with bows, and gift one to each of your next-door neighbors. Learn to pronounce “kugelhopf,” then bake several of the fluted Alsatian cakes to say “thank you” to your kids’ teachers. Use sassafras and birch bark to brew root beer, then toast to never again exchanging ill-fitting holiday sweaters. They do say, after all, that the greatest gifts are not wrapped in paper, but in packages marked “Best reheated at 325°F for 20 minutes.” (Fine, that’s not exactly what they say—but it certainly will be after this year.)
Read MoreGrill top on or grill top off? You want a simple answer to the question, When should you use the lid on your grill? But it’s not an open-and-shut case. When cooking on an outdoor grill, the decision to keep the lid open or to close it depends on what you’re grilling, how you’re cooking it, and what kind of grill you use.
Read MoreCrispy, juicy, and robustly flavored, fried chicken is the ultimate comfort food. A perfect piece of fried chicken is one of the greatest foods in the world. There are tons of different ways to make fried chicken. From classic soul food style to Asian variations to Buffalo wings, we’ve rounded up our favorite fried chicken recipes.
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