- Grills up to 8 Cobs of Corn
- Heavy Duty Constructioon Will Last for Year to Come
- Premium 18/8 Food Grade Stainless Steel
- Dishwasher Safe and Easy to Clean
School lunch menus March 12-16 | Education | heraldstandard.comMarch 11, 2018 - Uniontown Herald Standard
The following is a listing of school lunch menus currently available for the week beginning March 12:...
Grilled Pickerel with Fruit and Corn SalsaMarch 11, 2018 - Net Newsledger
THUNDER BAY – FOOD – Ice fishing and angling are all special activities in Northwestern Ontario. Pickerel is for many people the “King of Fish” and the goal for people in their choice of fish for the shore lunch, or the dinner table. Our friends at...
How to Grill Corn, Three Ways
There are few things more divine than a bite of perfectly grilled corn. Here's how to get it right. Full details here: http://www.seriouseats.com/2013/07/the-food-lab-three-ways-to-grill-corn.html.
Grilled in foil CORN ON THE COB - How to GRILL CORN
BEST time of the year to start GRILLING CORN ON THE COB & serve with your favorite dish...Chicken, Fish, Steaks, Kabobs, Salad, Soups, Casseroles, Pizza or whatever else you can think of...OR...
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The Food Lab: Better Home Cooking Through ScienceW. W. Norton & Company. 2015
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind...
Planet Barbecue!Workman Publishing. 2015
The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto...