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CNN
3 days ago
- General
- CNN
Grill marks are meaningless: Here's what matters when cooking out
Summer temperatures have cranked up to 'HI,' and many Americans will be turning up the heat another notch as they light the fire on family cookouts. Unfortunately for some, more grilling means more over-cooked hamburgers, burnt bratwurst and scorched steaks. But chef Tyler Florence, whose latest cookbook is 'American Grill,' says the biggest mistakes grillmasters-to-be make can easily be fixed before their next backyard feast. Without hesitation, Florence says the most common mistake grillers make is turning their grills to full heat. 'They'll either put charcoal and hard fuel in the bottom of a grill, light it, and make the entire thing one temperature,' Florence explains. 'Or they'll light all four burners on the gas grill and make the whole thing hot.' He says grills should be set up to have one hot zone, where meat and vegetables are exposed to direct heat, and a 'cool' zone that allows food to be cooked via indirect heat. If using a charcoal grill, the best way to create separate zones is to simply put the charcoal only on one side of the grill. For gas grills, only ignite the burners wanted as the hot zone. 'Beef, shrimp, chicken — protein loves high temperature, but only for a minute,' says Florence. 'They like the caramelization.' But he warns too much time at high temperatures directly over charcoal or gas burners will cause the meat to overcook on its outside before the inside cooks all the way through. 'You want to do this little dance back and forth between the hot side and the cold side. You start with searing on the hot side and getting a little more color, a little more golden delicious color. And then you move it to the cold side,' explains Florence. In the cool zone, Florence says the grill becomes more like a convection oven, with flowing hot air inside the grill cooking the meat internally at an even rate. 'The hot side is going to give you the color, and the cool side is going to give you the ability to cook it all the way through without flare ups,' Florence says before quickly pivoting. 'Let's talk about flare-ups.' Florence, chef-owner of San Francisco's Wayfare Tavern and Miller & Lux steakhouse as well as a Miller & Lux location in Hawaii, says meat cuts with high fat ratios like ribeye steaks and smashburgers are extremely popular to grill. But, he warns, they can cause unwanted flame flare-ups that can quickly ruin your grilling game plan. When fat renders down at high temperatures, it will drip onto the heat source and cause flare-ups that can burn the exterior of the meat and cause safety issues. Florence's simple solution: use a cast iron skillet on your grill. 'I like to use cast iron — on top of the grill — as a plancha,' says Florence. A plancha, made popular in Spanish cuisine, is a flat metal plate used to sear meats at a very high temperature. 'I want to put the hot pan over the hot side. I want to make sure the outside [surface of the meat] is dry. I want to season with salt and pepper, a little extra virgin olive oil and then I put it down on the pan to sear,' Florence details. 'And then when the fat collects, it doesn't drip. Also, it gives you something to baste back on top of the meat, which is great.' While marinades and sauces can enrich the flavors of grilled proteins, Florence warns that adding them before grilling can cause headaches. 'If you're going to make barbecue chicken, don't dip your barbecue chicken in barbecue sauce and then grill it because the sugar in the barbecue sauce will burn before the chicken can cook all the way through.' He believes patience is key before adding your favorite marinade or sauce. 'Grill the chicken two thirds of the way and then mop or brush on your sauce,' he says. It's in that final third that 'you get that gorgeous mahogany color.' And lastly … The sight of perfectly branded grate marks on grilled meat has long been sought by grillers at home and those in steakhouses across the globe. But Florence says aside from the aesthetics, grill marks are useless. 'F*** grill marks,' proclaims Florence. He says the pursuit of perfectly seared lines on meat cuts doesn't make the meat taste any better. Plus, it creates more opportunities for hamburgers, steaks, chicken and fish to stick to the grates and make it hard to scrape off. Florence reiterates that using a cast-iron skillet will create a more attractive-looking sear and more opportunity to baste the meats with fats and herbs. And that ups the likelihood that your guests will come back for the next backyard cookout.
CNN
3 days ago
- General
- CNN
Grill marks are meaningless: Here's what matters when cooking out
Summer temperatures have cranked up to 'HI,' and many Americans will be turning up the heat another notch as they light the fire on family cookouts. Unfortunately for some, more grilling means more over-cooked hamburgers, burnt bratwurst and scorched steaks. But chef Tyler Florence, whose latest cookbook is 'American Grill,' says the biggest mistakes grillmasters-to-be make can easily be fixed before their next backyard feast. Without hesitation, Florence says the most common mistake grillers make is turning their grills to full heat. 'They'll either put charcoal and hard fuel in the bottom of a grill, light it, and make the entire thing one temperature,' Florence explains. 'Or they'll light all four burners on the gas grill and make the whole thing hot.' He says grills should be set up to have one hot zone, where meat and vegetables are exposed to direct heat, and a 'cool' zone that allows food to be cooked via indirect heat. If using a charcoal grill, the best way to create separate zones is to simply put the charcoal only on one side of the grill. For gas grills, only ignite the burners wanted as the hot zone. 'Beef, shrimp, chicken — protein loves high temperature, but only for a minute,' says Florence. 'They like the caramelization.' But he warns too much time at high temperatures directly over charcoal or gas burners will cause the meat to overcook on its outside before the inside cooks all the way through. 'You want to do this little dance back and forth between the hot side and the cold side. You start with searing on the hot side and getting a little more color, a little more golden delicious color. And then you move it to the cold side,' explains Florence. In the cool zone, Florence says the grill becomes more like a convection oven, with flowing hot air inside the grill cooking the meat internally at an even rate. 'The hot side is going to give you the color, and the cool side is going to give you the ability to cook it all the way through without flare ups,' Florence says before quickly pivoting. 'Let's talk about flare-ups.' Florence, chef-owner of San Francisco's Wayfare Tavern and Miller & Lux steakhouse as well as a Miller & Lux location in Hawaii, says meat cuts with high fat ratios like ribeye steaks and smashburgers are extremely popular to grill. But, he warns, they can cause unwanted flame flare-ups that can quickly ruin your grilling game plan. When fat renders down at high temperatures, it will drip onto the heat source and cause flare-ups that can burn the exterior of the meat and cause safety issues. Florence's simple solution: use a cast iron skillet on your grill. 'I like to use cast iron — on top of the grill — as a plancha,' says Florence. A plancha, made popular in Spanish cuisine, is a flat metal plate used to sear meats at a very high temperature. 'I want to put the hot pan over the hot side. I want to make sure the outside [surface of the meat] is dry. I want to season with salt and pepper, a little extra virgin olive oil and then I put it down on the pan to sear,' Florence details. 'And then when the fat collects, it doesn't drip. Also, it gives you something to baste back on top of the meat, which is great.' While marinades and sauces can enrich the flavors of grilled proteins, Florence warns that adding them before grilling can cause headaches. 'If you're going to make barbecue chicken, don't dip your barbecue chicken in barbecue sauce and then grill it because the sugar in the barbecue sauce will burn before the chicken can cook all the way through.' He believes patience is key before adding your favorite marinade or sauce. 'Grill the chicken two thirds of the way and then mop or brush on your sauce,' he says. It's in that final third that 'you get that gorgeous mahogany color.' And lastly … The sight of perfectly branded grate marks on grilled meat has long been sought by grillers at home and those in steakhouses across the globe. But Florence says aside from the aesthetics, grill marks are useless. 'F*** grill marks,' proclaims Florence. He says the pursuit of perfectly seared lines on meat cuts doesn't make the meat taste any better. Plus, it creates more opportunities for hamburgers, steaks, chicken and fish to stick to the grates and make it hard to scrape off. Florence reiterates that using a cast-iron skillet will create a more attractive-looking sear and more opportunity to baste the meats with fats and herbs. And that ups the likelihood that your guests will come back for the next backyard cookout.
Yahoo
17-02-2025
- General
- Yahoo
Fort Collins Great Plates: Meal deals, participating restaurants and more
'Tis the season to try some great plates. Great Plates, a downtown Fort Collins dining promotion — and Food Bank for Larimer County's largest fundraiser — returns March 1-14, with 50 restaurants participating. Like last year, Great Plates will dish up menu specials ranging from less than $15 to upward of $45. Editor's note: An asterisk (*) denotes restaurants that are accepting reservations for Great Plates. Ace Gillett's Lounge & Supper Club, 239 S. College Ave. Two-course dinner for one for $45 (dine-in only): Course 1: Potato leek soup or salmon tartare Course 2: Choice of pork belly and clam duo, lamb t-bone or mushroom umami *Austin's American Grill, 100 W. Mountain Ave. Three-course dinner for one for $25 (dine-in only): Course 1: Choice of soup or salad Course 2: Salmon florentine with choice of side Course 3: Salted caramel bread pudding or chocolate mousse Three-course dinner for one for $35 (dine-in only): Course 1: Choice of soup or salad Course 2: 10-ounce prime rib with au jus and choice of side Course 3: Salted caramel bread pudding or chocolate mousse Three-course dinner for two for $45 (dine-in only): Course 1: Choice of soup or salad Course 2: Choose two entrees with choices of rotisserie trip tip or rotisserie chicken dinner with garlic mashed potatoes and apple coleslaw Course 3: Salted caramel bread pudding or chocolate mousse Restaurant news: USA TODAY named its Restaurants of the Year. This Fort Collins favorite made the list Avogadro's Number, 605 S. Mason St. One-course meal for two, including two beverages, for $35 (available all day): Course 1: Choice of two entrees with regular sides plus two non-alcoholic beverages *Beau Jo's, 205 N. College Ave. Two-course meal for two for $25 (dine-in only): Course 1: Two house side salads Course 2: One medium or gluten-free pizza with up to two toppings Ben & Jerry's, 1 Old Town Square Mix-and-match three pack of pints for $25 A la carte waffle cones for two for $9.70 Big Al's Burgers and Dogs, 140 W. Mountain Ave. One-course meal for one for $5: One 60/40 burger topped with American cheese, lettuce, onion, tomato and sauce *Bistro Nautile, 150 W. Oak St. Three-course French Creole-inspired dinner for one for $35 (dine-in only): Course 1: Bistro Creole salad Course 2: Lemongrass fried chicken gumbo Course 3: Strawberry buttermilk chess pie *Blue Agave Grill, 201 S. College Ave. Three-course meal for one for $35: Course 1: Choose between a Chef's Choice street taco or guacamole or chorizo corn dip and chips Course 2: Choose between top-shelf enchiladas, airline chicken breast or vegan plant-based breaded "chicken breast" Course 3: Brownie options Breckenridge Brewery, 1020 E. Lincoln Ave. Three-course meal and draft beers or sodas for two for $35 (dine-in only): Course 1: Choose from a half serving of nachos, chips and salsa, pretzel nuggets or Brussels sprouts Course 2: Choose two main courses, including a pulled pork sandwich with fries, straight up burger with fries, fish and chips, mac and cheese, or large Caesar salad Course 3: A brownie sundae or vanilla ice cream Honorable mention: 10 of Fort Collins' best restaurants we wish made USA TODAY'S Restaurants of the Year list Butterfly Cafe, 212 Laporte Ave. One-course meal for two for $25: Two lunch boxes including a choice of sandwich, chips, drink and a cookie Comet Chicken, 126 W. Mountain Ave. An original chicken sandwich for $5 (available all day) A family pack with 10 tenders, four sides and four dipping sauces for $25 (available all day) $5 keg cocktails (available all day) *CooperSmith's Old Town Brewpub, 5 Old Town Square One-course dinner for two for $25 (dine-in only): Choose two of the following: Pub burger, Shepherd's pie, pork schnitzel, bangers and mash, fish and chips, or a black bean burger One-course dinner for two for $45 (dine-in only): New York strip steaks with mashed potatoes and vegetables The Corner Slice, 172 N. College Ave., Suite C One-course meal for one, including a drink, for $15 (available all day): Homemade manicotti with meatball, chicken or eggplant, a 10-inch pizza special or a daily hero sandwich A glass of beer, wine or soda Four-course meal for two for $45 (available all day): Course 1: Choice of salad Course 2: Choice of appetizer Course 3: Choice of 16-inch pizza or manicotti with eggplant or meatballs Course 4: Skillet-baked chocolate chip cookie a la mode The Crooked Cup, 147 W. Oak St. One-course meal and specialty latte for one for $10: Choose one of seven different kolache flavors Choose one medium signature specialty espresso latte *The Emporium: An American Brasserie, 378 Walnut St. Three-course dinner for one for $45 (dine-in only): Course 1: Duck confit ravioli Course 2: Sablefish bouillabaisse Course 3: Chocolate pot de creme Two-course dinner for one for $35 (dine-in only): Course 1: Duck confit ravioli Course 2: Sablefish bouillabaisse Fort Collins restaurants: 2 open in January, 2 more on the way FoCo Cafe, 225 Maple St. One-course meal for one for $15: Beef stroganoff served over noodles with warm sourdough bread Gilded Goat Brewing Company, 132 W. Mountain Ave. Two-course beer tasting for one for $12 (available all day): Course 1: Choose a tasting flight with four 5-ounce beers Course 2: One pint of beer Illegal Pete's, 320 Walnut St. Two-course meal, including a drink, for one for $15 (available all day): Course 1: Small chips and dip Course 2: Choose from a burrito, bowl, tacos, taquitos or quesadilla One house margarita, draft beer or non-alcoholic option *Japango, 125 S. College Ave. Three-course drinks and dessert for one for $25 (dine-in only): Course 1: Single barrel old fashioned Course 2: Cold sake Course 3: Your choice of house-made sesame-crusted doughnuts tossed in shiso lime sugar with salted caramel ice cream or mochi Five-course meal for one for $45 (dine-in only): Course 1: Miso soup Course 2: Crispy Brussels sprouts Course 3: Choose from homemade pork and chicken gyoza, hamachi jalapeno sashimi or agedashi tofu Course 4: Choose one select sushi roll Course 5: Red bean cheesecake or mochi Kilwins, 114 S. College Ave. A slice of fudge for $6.50 A hot mini waffle cone with one scoop of ice cream for $5.50 La Boutique, 216 Pine St. Two-course meal for one for $25: Course 1: Le Austin sandwich Course 2: Trio of mini eclairs La Piadina, 234 N. College Ave., Unit B3 One-course meal for two for $25: Course 1: Choose any two piadinas with a choice of garlic bread or two soft drinks Lulu Asian Bistro, 117 S. College Ave. Two-course dinner for two for $25 (dine-in only): Course 1: Spring roll or edamame Course 2: Three entrees or three special sushi rolls. Entree choices include sesame chicken; Koko chicken; panang tofu or beef; chicken pad thai; chicken drunken noodles; LuLu's chicken; or peanut chicken. Special roll choices include Las Vegas, Rainbow, Green Dragon, Peachy, Kamikaze, Rocky Mountain or Mexico Maki Essential restaurants: List of best places to dine in 2025 now includes date night spots Mary's Mountain Cookies, 123 N. College Ave. A la carte cookie and ice cream for one for $5 (available all day) *The Melting Pot, 334 E. Mountain Ave. Three-course dinner for one for $35 (dine-in only): Course 1: Choice of any cheese fondue served with artisan breads, fresh fruits and vegetables Course 2: Fondue entrees, including teriyaki sirloin, white shrimp, herb-crusted chicken and mushroom ravioli with six signature dipping sauces Course 3: Choice of chocolate fondue served with a variety of sweet treats and fresh fruits Mugs, 261 S. College Ave. and 306 W. Laurel St. Green goddess toast for $7 (half portion) or $11 (full) Chicken caprese panini for $14 Berry gin blast cocktail for $9 Irish cream matcha for $7 Persimmon, 251 Jefferson St. One-course meal for one for $25 (available all day): Course 1: Mezze plate with okra pickles, stuffed grape leaves, beet hummus and goat cheese-stuffed dates One-course meal for two for $35 (available all day) Course 1: Mezze plate with okra pickles, stuffed grape leaves, beet hummus and goat cheese-stuffed dates *Philippe French Bistro, 133 S. College Ave. Three-course dinner for one for $45 (dine-in only): Course 1: Small house salad Course 2: Choice of entrée Course 3: Choice of dessert Meanwhile in Old Town: In the market for an Old Town chocolate shop? This one is for sale. Pure Green, 460 S. College Ave. (available all day) Choice of cold-pressed juice and any premium acai bowl for $15 Choice of cold-pressed juice and a cold-pressed juice shot for $10 Choose any two cold-pressed juices for $15 Choose any superfood smoothie and steel-cut oatmeal bowl for $15 Choose any cold-pressed juice and any superfood toast for $12 A four-pack of smoothies for $35 *Rare Italian, 101 S. College Ave. Rare Italian will be discounting its entire menu to fit within Great Plates' price points — $15 and less, $25, $35 and $45 (dine-in only). *The Regional, 130 S. Mason St. Two-course brunch for one for $25 (dine-in only from 9:30 a.m. to 2 p.m. Saturday and Sunday): Course 1: Choose one breakfast or lunch item from select options Course 2: Amish buttermilk cheesecake with streusel and berry compote Two-course dinner for two for $35 (dine-in only): Course 1: Regional-style bruschetta Course 2: Choose two entrees from braised pork shoulder or fried portabello mushroom *Restaurant 415, 415 S. Mason St. Two-course dinner, including drinks, for two for $35 (dine-in only): Course 1: House 415 Salad or Caesar salad to share Course 2: Share one of five hand-tossed artisan pizzas (gluten-free for an additional charge) or a Mediterranean bowl Drinks: Choose two from a list of select beers, wines and mocktails *Rio Grande Mexican Restaurant, 143 W. Mountain Ave. One-course meal for two for $35 (dine-in only): Course 1: Fajitas combo (steak or chicken) *Rodizio Grill, 200 Jefferson St. Three-course dinner for one for $35 (dine-in only): Enjoy endless trips to the gourmet salad and hot sides bar, unlimited hot Brazilian appetizers as well as Rodizio's unlimited variety of rotisserie grilled meats carved tableside. Four-course dinner for one for $45 (dine-in only): Enjoy endless trips to the gourmet salad and hot sides bar, unlimited hot Brazilian appetizers as well as Rodizio's unlimited variety of rotisserie grilled meats carved tableside. Plus, gourmet dessert. Farewell, Lupita's: City Park Mexican restaurant to close after 13 years Scrumpy's Hard Cider Bar, 215 N. College Ave. One-course meal, including drinks, for two for $35: Choose any two burgers or cider-braised pulled pork sandwiches with two sides of fries and two pours of any Summit Hard Cider or nonalcoholic beverage Silver Grill Cafe, 218 Walnut St. Two-course meal for two for $25: Course 1: Share one of Silver Grill's cinnamon rolls Course 2: Choose two of the following — traditional eggs Benedict, Old Towner breakfast, French dip, cinnamon roll French toast or cranberry turkey sandwich with your choice of side Build your own mimosas for two for $25: Build your own mimosas at your table with a liter of orange juice and bottle of prosecco Social, 1 Old Town Square, Unit 7 Charcuterie and cocktails for two for $35 (dine-in only): Two featured cocktails and a premium cheese and charcuterie board to share *Sonny Lubick Steakhouse, 115 S. College Ave. Appetizer and wine for two for $25 (dine-in only): Appetizer: Steamed mussels in a roasted tomato and white wine sauce with spicy capicola and toasted crostini Wine: Two glasses of a sommelier-selected wine One-course dinner for one for $35 (dine-in only): Course 1: Grilled shrimp risotto with lemon and sweet peas or 8-ounce prime rib served with au jus and a choice of side One-course dinner for one for $45 (dine-in only): Course 1: 8-ounce prime rib served with au jus and grilled shrimp *Speak Cheesy Lounge at Slyce Pizza Co., 120 S. Mason St. Three-course dinner, including drinks, for two for $45 (dine-in only): Course 1: Choose a large salad to share Course 2: One select 12-inch pizza Course 3: Brownie to share Two drinks: Lavender lemon drop, old fashioned, single mixed well drink or any draft beer *The Still Whiskey Steaks, 151 N. College Ave. One-course meal for one for $45 (dine-in only): A meat pile, featuring 24-ounce of filet tossed in garlic and bone marrow butter, topped with chimichurri and served with grilled bread Two-course meal for one for $25 (dine-in only): Course 1: House salad with your choice of dressing Course 2: Pork schnitzel and mashed potatoes Two-course meal for one for $35 (dine-in only): Course 1: House salad with your choice of dressing Course 2: New York strip steak with your choice of side *Stuft Burger Bar, 210 S. College Ave. An all-American burger and fries for $15 (dine-in only) Sushi Jeju, 238 S. College Ave. Four-course meal for two for $45 (dine-in only): Course 1: Miso soup Course 2: House salad with miso dressing Course 3: Choose two select sushi rolls and one select specialty roll Course 4: Choose to start your meal with edamame or vegetable egg rolls or end your meal with a scoop of ice cream Four-course meal for two for $35 (dine-in only): Course 1: Miso soup Course 2: House salad with miso dressing Course 3: Choose two select entrees including chicken don, beef don, tofu don, chicken yakisoba, tofu yakisoba, spicy tonkotsu ramen, regular tonkotsu ramen, miso ramen, budae ramen or tempura udon Course 4: Choose to start your meal with edamame or vegetable egg rolls or end your meal with a scoop of ice cream Four-course sushi experience for two for $35 (dine-in only): Course 1: Miso soup Course 2: House salad with miso dressing Course 3: Choose three select rolls to share Course 4: Choose to start your meal with edamame or vegetable egg rolls or end your meal with a scoop of ice cream *Tom Kha Thai Asian Bistro, 144 N. Mason St., Unit 8 Two-course meal for two for $25 (available all-day; dine-in only): Course 1: Your choice of vegetable egg rolls, cheese wontons or a slice of strawberry crepe cake Course 2: Choose any three meals with chicken or tofu, including spicy basil fried rice, pineapple fried rice, Thai curry fried rice, house fried rice, kung pao fried rice, roasted chili fried rice, spicy basil noodles, pattaya street noodles, pad thai, drunken noodles, pad see ew or khao soi thai One-course meal, plus a drink, for one for $15 (available all-day; dine-in only): Course 1: Sesame chicken or Genera Tso's chicken Drink: A draft beer, glass of wine, non-alcoholic drink or slice of strawberry crepe cake Union Bar & Soda Fountain, 250 Jefferson St. One-course meal, including drinks, for two for $35 (dine-in only): Choose two entrees from the following: Union double angus burger, vegan harvest salad or slow country pulled pork sandwich Choose two drinks from the following: froze, sangria, New Belgium Old Aggie draft beer or non-alcoholic dreamcicle Uno Mas Taqueria, 120 W. Olive St., Unit 104 Three-course meal for two for $45 (dine-in only): Course 1: Chips and queso or guacamole Course 2: Choose any four tacos from the regular menu Course 3: Churros In the works: Downtown Fort Collins barbecue restaurant to close, reopen as schnitzel and sausage spot *Urban Egg, 230 S. College Ave. Three-course meal for one for $25 (dine-in only): Course 1: Billion dollar bourbon bacon or buttermilk biscuit with sage sausage gravy Course 2: Choose one select omelet Course 3: Choose a single pancake including buttermilk, blueberry, strawberry or chocolate chip Walrus Ice Cream, 125 W. Mountain Ave. One made-to-order ice cream sandwich for $3 5-pack of hand-packed pints for $35 The Welsh Rabbit Cheese Shop, 200 Walnut St. One cheese charcuterie board with house-picked cheese, meats, spreads and side pairings for $25 (serves 4) Yellow Crunch, 234 N. College Ave., Unit B-1 One-course meal with a drink for one for $15 (available all day): Mix and match one four-piece empanada flight or try arepa rellenas One house margarita or 12-ounce natural juice Still hungry? Here's your guide to essential food and drink news in the Fort Collins area Want more Fort Collins food and drink news? Dig into The Buzz, our new weekly newsletter about Northern Colorado business, development, real estate and restaurants. This article originally appeared on Fort Collins Coloradoan: Fort Collins Great Plates: Scroll through this year's menu specials
