Latest news with #grilling
CBC
2 days ago
- General
- CBC
Juicy sirloin steak kebabs with pineapple and halloumi are the new star of grilling season
These juicy kebabs begin with sirloin steak marinated overnight in a savoury-sweet blend of soy sauce, garlic and pineapple juice, which help to tenderize this inexpensive cut of beef* while adding a ton of flavour. The meat is then threaded onto skewers with summer vegetables, sweet pineapple and salty halloumi, creating a delicious mix of tastes and textures. Perfect for grilling season, these kebabs make an easy, crowd-pleasing meal that's both satisfying and fun to eat. Note: Sirloin tip steak can be tough when grilled without marination. If you're low on time or prefer to grill without marinating, you can substitute beef tenderloin or rib-eye. Ingredients 500 g beef sirloin tip steak, cut into ¾- to 1-inch cubes* 3 large garlic cloves, finely chopped 2 tbsp soy sauce 1 cup pineapple juice 2 tbsp olive oil 200 g halloumi cheese, cut into ½-inch cubes 1 large red pepper, seeded and cut into 1-inch pieces ½ large zucchini, halved and cut into ¼ inch half moons 1 cup pineapple, cut into ½-inch cubes Red onion salad: ½ small red onion, halved and thinly sliced 2 tsp sumac ¼ cup microgreens or finely chopped parsley Preparation Add meat to a large bowl and mix with garlic, soy sauce and pineapple juice. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.* When ready to cook, remove steak from the fridge and let it come to room temperature. If using wooden skewers, soak them in cold water for 10 minutes. Thread the beef, halloumi, vegetables and pineapple onto wooden or metal skewers, adding two pieces of vegetable, pineapple or halloumi between each piece of beef. Heat a grill or large griddle on high and brush the surface with olive oil. Working in batches if needed, place the skewers on the grill and cook on all sides, rotating every 2 to 3 minutes, for a total of 8 to 12 minutes. Use a flat spatula to slowly and gently flip the skewers to prevent the halloumi and pineapple from sticking. Once cooked, place kebabs on a large platter, cover with foil and let rest for 5 minutes before serving. Garnish with red onion salad.
Bloomberg
2 days ago
- Business
- Bloomberg
Trump's Trade War Is Upending China's Factory Floors
At a factory in southern China, hundreds of assembly-line workers wearing blue caps churn out kitchenware and grilling accessories for global retailers including Walmart Inc. The vast shop floor — almost the size of six soccer fields — is a hive of activity as everything from grill tongs to food storage containers are assembled and packaged. In the break area for office workers next door there's a Silicon Valley vibe: Designers and engineers in black polo shirts play foosball and table tennis, while a barista serves cappuccinos. It's one of four factories in China run by Velong Enterprises, a working partnership that began in 2005 when American Jacob Rothman combined his Shanghai-based trading company with a small factory in southern Guangdong province owned by Iven Chen. Together they've built an operation that designs, develops, manufactures and markets products worldwide. Rothman, 52, jokes that he and Chen, 47, are like a married couple — only better, as they never argue. 'I can't say that about my own marriage,' he says.
CNET
4 days ago
- General
- CNET
Grilling These 7 Foods Is a Big Mistake
Fire up the grill, slap on some sunscreen, and let summer cooking begin. From burgers to corn, the grill can handle a lot -- but not everything. CNET Some foods just weren't built for life over open flames. Most grills have wide grates, which means delicate items like flaky fish or chopped veggies can slip through the cracks and meet a tragic, charred end. That's one reason outdoor griddles have gained popularity -- they're flat, forgiving, and great for tricky foods. But let's be honest: they don't deliver that signature smoky char we all crave from the real deal. Still, the classic grill remains a summer staple. Just know its limits. Here are seven foods that are better off cooked elsewhere -- and why your grill might not be doing them any favors. If you do plan to grill a few items on this list, you'll want to secure the food with special grilling equipment to keep them from falling down and creating a major cleaning headache later. Flaky fish Cod and halibut aren't great candidates for cooking on the grill. David Watsky/CNET If you've ever slapped a filet of flaky fish like tilapia, cod or halibut over an open flame, you probably know why it's not the best idea. Flaky fish tends to fall through the grates to a firey death once it starts cooking. Instead, try grilling any one of these firm fish that seafood chef Akira Beck recommends. If you simply must grill flaky fish over the grates, get yourself a fish grilling basket to keep those filets in tact. Peeled shrimp If you're going to grill shrimp, I suggest leaving the shell on until it's cooked. Dreamfarm Grilling shrimp over a hot grill isn't a bad idea, but if you're going to do it, keep the shrimp in its shell until after it's done cooking. Peeled shrimp cooks quickly and can dry out in the blink of an eye. Since you can't cook in oil or sauce on a grill, you're better off not peeling it to protect the meat from intense heat. Scallops Special skills include searing scallops. David Watsky/CNET Scallops are another seafood that in theory is great when grilled, but the potential for disaster just isn't worth it. Even large scallops are liable to fall through. Instead, cook them in a carbon-steel or stainless-steel skillet over the grates to give them a proper seer and caramelized crust that slatted grates just won't deliver. Small or thinly sliced vegetables If you're planning to cook button or baby bella mushrooms on the grill, be prepared to lose many of them through the grates. Patrick Holland/CNET Certain vegetables were made for the grill, while others were made to fall right through to the flames below. Small vegetables such as green beans, snow peas, button mushrooms and broccoli florets should never be flung onto a bare grill. To make an outdoor stir-fry or cook smaller, sliced veggies on the grill, use skewers or cook them in a sauté pan on the grill or over a grill mat to keep them safely away from the fire. Read more: Before You Fire Up Your Grill, Here's How to Make It Shine Bacon An outdoor griddle can handle strips of bacon, but a traditional grill isn't the place to cook them. James Bricknell/CNET Bacon, even thick slabs of it, is another poor choice for the grill. Thinner bacon will be impossible to manage but even thick-cut bacon is so fatty that grease will drip through to the fire below and cause annoying, possibly dangerous, splatters and explosions. Worse yet, you'll have a seriously disgusting grill to clean up after. Instead, try this cleaner method for making bacon. Breaded meat Breaded food just doesn't work on the grill. David Watsky/CNET You might be tempted to make grilled chicken or pork cutlets, but save that breaded meat for the air fryer, oven or sauté pan. Much of that coating will shake free from the food, and you'll end up with a pile of burnt breading at the bottom of your grill. Calzones Making grilled pizza is a fine idea but calzones are a trickier business. Ooni Pizza on the grill is an excellent idea, but the pie's puffier cousin won't work quite as well. Because of a calzone's thickness and shape, it's difficult to get the inside cooked without burning the doughy shell. The innards are also likely to spill out and leak down into the grates, creating a greasy, cheesy mess to clean up later. Instead, use a pizza oven to cook perfect calzones in mere minutes and save yourself from carb-related heartbreak. For more kitchen tips, read our guide to the best cheap steak cuts and check out these eight surprising foods to cook in an air fryer.
CNET
4 days ago
- CNET
Cook Smarter With This $70 GoveeLife Digital Meat Thermometer Deal
Even if you're the biggest fan of cooking, getting meat right every time can be a daunting task. You can make it easier to get things just the way you like them, time and again, by making sure that you have the right tools, like a good meat thermometer. The GoveeLife digital thermometer takes the guesswork (and stress) out of things that should be fun -- grilling, roasting or smoking -- and even better, you can grab it for $80 if you're quick. This is a limited-time deal, which means you risk missing out if you delay. For just $70, you get two waterproof probes that can track internal and external temperatures of up to 572 degrees Fahrenheit with an accuracy of plus or minus 1.8 degrees F. You can connect it using Wi-Fi or Bluetooth and track everything through the Govee Home app on your phone. It sends updates every 3 seconds to keep you in the loop. Hey, did you know? CNET Deals texts are free, easy and save you money. The app also offers guided cooking with 28 presets for different meats and their estimated cook times, based on US Department of Agriculture recommendations. Preparing some ribs for the weekend? Or just whipping up a casual steak? This one takes care of it all. The base station is magnetic, and the LCD screen provides 10 data functions. You can place it right next to your grill or oven for easy access without needing your phone to keep track of your dish. Each probe gives you up to 48 hours of use on a 25-minute charge. Why this deal matters Smart meat thermometers that offer this level of precision and ease of use sit well over $100. This deal gives you all that and more for just $70, making it a great offer for anyone who wants to get their food right without babysitting the grill.
CNET
6 days ago
- General
- CNET
Are You Seasoning Your Meat Too Soon? I Asked Chefs About the 7 Biggest Grilling Mistakes
If you feel like you're still winging it every time you fire up the grill, you're not alone. Unlike stovetop cooking, grilling is a seasonal sport. It hinges on sunny skies and more daylight, which means the window for outdoor cooking practice is limited in many parts of the country. Even if you feel like you have the hang of the hibachi, you may be underwhelmed by your own efforts and wondering why your steaks are subpar and your burgers are just OK. It could be one of several common grilling mistakes that include moving meat too much once it's on the grill, seasoning too early and not properly cleaning the grates. To find out what the biggest grilling blunders are and how to avoid them, I spoke with experts on the matter -- chefs. Here are seven grilling mistakes you might be making, with suggestions on how to beef up your grilling game. 1. Not properly cleaning your grill grates We have a guide to cleaning your grill, a task you should complete after every session. Taylor Martin/CNET Before you even get the heat going, consider the condition of your grill grates. Last year's caked-on proteins don't count as extra seasoning and may be contributing to off flavors and textures. "It is essential to prepare your grill surface prior to cooking by properly cleaning it and lightly oiling it," says Brian Sullivan, executive chef and vice president of Culinary & Beverage Innovation at Red Robin. "If your grill grates are dirty or your grill surface is dry, your meat and vegetables can stick or develop an uneven sear," he says. "You should preheat your grill for 10 to 15 minutes and utilize a grill brush to remove residue." Use a pair of grill tongs and a paper towel or clean cloth to apply a light coating of a neutral, high heat cooking oil such as avocado or canola to the grates. 2. Not pre-heating properly Preheating your grill is essential for achieving that coveted crust without overcooking the meat. David Watsky/CNET Speaking of pre-heating, do it like you mean it, regardless of whether your grates need cleaning. "A cold or unevenly heated grill causes food to stick, cook unevenly or dry out," says Chef Antimo DiMeo of Bardea Restaurant Group in Wilmington, Delaware. "You also miss out on proper searing and it's that crust that equals flavor when you grill." DiMeo suggests preheating your grill for at least 10 to 15 minutes with the lid closed until it reaches the proper cooking temperature, usually 450 to 500°F for high heat. The heat will decline somewhat once you open the lid. 3. Seasoning too soon You don't need to season your meat hours beforehand as the salt may start to cure it. Chris Wedel/CNET Marinades and dry rubs can create tremendous flavor but for simple salt and pepper, hold off on seasoning until the last minute. "Only season the outside of the meat right before it goes on the grill," says Sonny Ingui, executive chef at Philadelphia's Urban Farmer. This goes for whole meats like steaks so that moisture doesn't get drawn out and wet the surface, but also for burgers. "Don't mix in the seasoning beforehand or you may start to cure the meat," says Ingui, and create a texture that's more like meatloaf than burger. 4. Moving the food around too much Try to leave that meat alone until it's time to flip. David Watsky/CNET High-heat grilling is a relatively quick cooking method but patience is still needed to develop the smoky char or definitive grill marks that you want. "You need to let the food develop a crust before flipping," says DiMeo, "which usually takes three to five minutes depending on the thickness of the protein and the heat." Most proteins need little more than a single flip, plus one rotation for those cross-hatched grill marks. Resist the urge to constantly check for those marks by flipping, or moving everything around constantly. "Moving prematurely prevents proper searing, leads to uneven cooking and increases the risk of tearing the protein or losing moisture," he says. 5. Not managing the heat correctly Not everything needs to be cooked over direct heat. David Watsky/CNET Not everything needs to be on the highest heat all the time when grilling. "I would say the single biggest mistake people make when using the grill is heat management," says AJ Capella, executive chef of Summit House in Summit, New Jersey. "It seems to me that so many people associate grilling with fire for obvious reasons but this usually leads to using much too high of a temperature. When people grill over super high heat it causes the flames to flare up and makes the outside of the food char. These flare ups cause the oil on the outside of the food to burn and you get a charred, bitter flavor." Furthermore, you should be creating different temperature zones within your grill, and not relying entirely on direct heat for everything. "High direct heat can scorch the outside while leaving the inside raw," says DiMeo. "Start thicker cuts or bone-in meats on the indirect side to cook through gently, then move to direct heat for a final sear." He suggests setting up a two-zone grill: one side with high direct heat, the other with indirect heat. Indirect heat refers to that which isn't coming directly from the coals or gas. It could be an upper level of grates or the side of the grill away from the heat source. 6. Using too much oil An inexpensive oil sprayer can stop you using too much. Wonderchef Besides the light coating on the grates themselves and the natural fat in the food, grilled items shouldn't be dripping with oil or a marinade when they take to the grill, which can affect the heat and their flavor. "The oil dripping off can also cause flare ups," says Capella. "If the fire flares you should immediately move the food away from the flame. It gives off a very off-putting gas flavor." 7. Not letting the food rest Not letting meat rest before slicing it is one of the most common grilling errors. John Carlsen/CNET Animal proteins need a moment between the grates and plates, whole meats and ground meats both, which helps them retain their moisture and tenderness. You may instinctively do this for whole cuts, but it's important for burgers, too. "When you don't let a burger patty rest, its juices will run out of the patty as soon as you bite or cut into the burger and the bun will become soggy," says Sullivan. "When the patties are done cooking, place them on a plate or cutting board and let them rest for three to five minutes before assembling." For more barbecue intel, see the 7 foods you should never grill and learn how to clean your grill properly for tastier eats.
