Latest news with #outdoorcooking
CNET
2 days ago
- Business
- CNET
Walmart Deals of the Day: $50 Off a Blackstone Griddle That's Perfect for Father's Day
Father's Day is just around the corner, so it's time to start your shopping if you haven't already. And the perfect gift doesn't have to break the bank. Walmart has some incredible deals you can shop right now, and we've rounded up some top picks below. For today, June 4, those include $50 off a tabletop Blackstone griddle as well as over $70 off a Garmin fitness tracker and $40 off a Renpho massage gun to help boost recovery. Just note that these deals could sell out or expire at any point, so you may want to get your order in sooner rather than later. Father's Day is coming up fast, and this two-burner outdoor griddle makes would make the perfect gift. It's ideal for car camping or backyard get-togethers and boasts 361 square inches of cooking space for steaks, burgers, veggies and more. It produces 21,000 BTUs of heat and has a durable steel griddle plate to help you get the perfect sear. This deal also comes with a hard cover to prevent scratches as well as a carrying case so you can take it to the park, lake, campsite or just about anywhere else. For those who only need the basic smart and fitness features, this Garmin is an excellent affordable alternative to the more premium smartwatches out there. CNET reviewer Lexie Savdies likened it to a more Android-friendly version of the Apple Watch SE, and commended its "excellent fitness tracking options." It has a vibrant AMOLED display and impressive 11-day battery life, and it comes preloaded with tons of different workout modes. It also supports contactless payments and onboard music storage. Just note that only the slate gray and ivory white variants are being sold by Walmart directly, so we'd recommend avoiding the other colors. Recovery is an important part of any fitness routine, and a massage gun can help speed up the progress. The Renpho C3 can produce up to 50 pounds of force and features 20 different speed levels ranging up to 3,200 rpm. It also comes with six different head attachments to help you target specific muscle groups. Plus, it weighs just over two pounds, which makes it easy to toss in your gym bag and take it just about anywhere.
Yahoo
26-05-2025
- Business
- Yahoo
Best Memorial Day grill sales: Save on editor-tested models from Weber, Blackstone and more
Today's the day to treat yourself to barbecue heaven: Think sizzling steaks, charred chicken wings and fall-off-the-bone ribs. Is your grill up for the task? If it's time for an upgrade, you're in luck because Memorial Day sales have been coming in hot, and the Memorial Day grill sales are on fire! Of course, many of us live in areas that don't allow for outdoor cooking all year, and we might not be willing to pay top dollar for a seasonal appliance. No sweat — I rounded up the best grill sales for any setup right my delight, several of the models tested and reviewed by Yahoo Home and Garden Writer Kristen Granero when she worked on our guide to the best grills happen to be marked down, so you can rest assured that many of the inclusions on this list were vetted and approved. I'm talking brands like Weber, Traeger and Blackstone; plus, I found a few extras with worthwhile discounts, including propane, wood pellet, charcoal, electric and even portable varieties. In short, if there's a specific type of grill you have your heart set on, chances are you'll find a solid option here. As a professional deals hunter, I'm well aware of just how many "meh" discounts are out there; that's why I've consulted my price trackers and compared sales across different retailers to bring you only the most legit of the bunch. Alright, these offers won't last forever — let's check 'em out while they're still lit.
The Guardian
26-05-2025
- Lifestyle
- The Guardian
Honey & Co's recipes for smashed chicken burgers and grilled asparagus salad
Whether or not you have a garden, there is no need to be jealous: barbecue season is here and, whatever your domestic situation, it is yours to enjoy. If you are lucky enough to have your own patch of land, however big or (for most of us town dwellers) small it may be, there is probably at least enough room for a little grill that will serve you well throughout the summer. But even for those who are garden-less (as we are), there is no reason not to enjoy the delights of a barbecue. Charred smashed burgers are all the rage, and making them using chicken rather than beef lightens the whole thing up. Serve with beautifully grilled asparagus and you have a meal fit for a king. This is all about the preparation, because the actual cooking time is very fast. Make all the components in advance and have everything ready to go, then all you need is a super-hot grill (ideally one with both a heavy flat-iron top and a griddle top) to bring it all together in minutes. This is great, messy party food, and you can increase the quantities to allow for as many people as you want to feed – just don't forget the napkins. Prep 15 min Cook 40 min Makes 4 single burgers, or 2 double loaded ones 4 brioche burger buns, halved 2 large plum tomatoes, halvedOlive oil, for drizzlingSea salt1 baby gem lettuce, or 1 heart of romaine lettuce, leaves separated For the harissa tahini1 small garlic clove, peeled and mincedA pinch of table salt Juice of ½ lemon1 tomato, halved and grated, skin discarded20g harissa paste 60g tahini For the semi-pickled onion1 red onion, peeled, halved and thinly sliced (about 100g)½ tsp salt ½ tsp sugar ½ tsp sumac 1 tbsp red-wine vinegar For the smashed burger350g chicken mince 1 tsp paprika ½ tsp ground pimento (allspice) ½ tsp salt Black pepper 10g parsley leaves, chopped Drizzle the cut sides of the buns and tomatoes with a little olive oil, sprinkle with sea salt, then set aside. Mix all the ingredients for the harissa tahini to a smooth paste and set aside. Mix the sliced onions with the rest of the pickled onion ingredients and set aside. Mix all the burger ingredients until well combined, then put a little oil on your palms, divide the mix evenly and shape into balls weighing about 90g each. Put each chicken burger on a 12cm square sheet of baking paper and drizzle a little olive oil on top. Fire up the barbecue and set a heavy cast-iron pan on it; if you're cooking this indoors, set a heavy-based cast-iron pan and a griddle pan on the hob. Put the buns and tomatoes cut-side down on the griddle, until they take on a nice char pattern and a little smoke, then transfer to a plate. One at a time, lay a burger meat-side down on the griddle, and press down on the paper with a flat-bottomed heavy pan to flatten it out to just over the size of the bun. Cook for three minutes, then flip and cook on the other side for two minutes more. Repeat with the remaining burgers. Spread both cut sides of each bun with harissa tahini, then lay a lettuce leaf or two on the bottom bun. Top with a burger, slices of the grilled tomato and some pickled onions Pop on the lids and serve. Celebrating British asparagus is almost like a national holiday; we love the season and wish it was longer. A version of this dish has appeared on every spring menu at our restaurant Honey & Smoke in central London for the past eight years, and this one is easy to make at home, either on a barbecue or in a griddle pan in the kitchen. It will hopefully become a spring staple for you, too. Prep 15 min Cook 25 min Serves 4 For the garlic oil 3 garlic cloves, peeled and thinly slicedJuice of 1 lime and 3 wide strips lime zest (use a peeler)3 tbsp olive oil½ tsp flaky sea salt For the salad 400g cleaned asparagus – bases peeled if woody2 baby gem lettuces, washed and halved lengthways through the stemSea salt and black pepper40g toasted pistachios, roughly chopped Start by making the oil. Put the garlic and lime zest in a small pan, pour over the olive oil, then heat slowly to one side of the barbecue (or on the stovetop), until the garlic starts to fizz a little; take off the heat, add the salt and leave to infuse. Season the asparagus spears and lettuce with two tablespoons of the infused oil (take the oil from the top, keeping all the garlicky bits for later), then sprinkle with a little flaky sea salt and some ground black pepper. Grill the asparagus and the lettuce cut side down on a hot barbecue (or, if indoors, a very hot griddle pan), until they start to char and cook. Transfer the charred lettuce cooked side up to a platter, then top with the griddled asparagus. Mix the lime juice into the remaining garlic oil, add the chopped pistachios, drizzle the dressing all over the salad and serve.
CTV News
19-05-2025
- Climate
- CTV News
Fire ban lifted in Winnipeg
A two-week fire ban in the City of Winnipeg is no longer in effect. The City of Winnipeg's fire ban is over. On Monday afternoon, the Winnipeg Fire Paramedic Service (WFPS) said the open-air fire ban has expired and won't be renewed. The fire ban went into effect on May 5 during a stretch of dry conditions in and around the city. The ban prohibited open fires, backyard pit fires, fireworks, and the use of solid fuel-burning appliances like charcoal and wood-burning barbeques inside city limits. The use of fire pits in city parks was also barred during the two-week ban. WFPS urges residents to use all fire pits and outdoor cooking appliances with caution and within bylaw regulations. Several municipal burning restrictions remain in place throughout Manitoba. A full list of current burn bans is available through the province's website.
Yahoo
17-05-2025
- General
- Yahoo
For More Even Grilling, Stop Making This Critical Mistake With Your Charcoal
Despite some people calling it the easiest type of cooking, grilling poses its own challenges, especially with charcoal grills. Chief among these is the tendency for food to cook unevenly. Due to the high temperatures associated with cooking meat and other ingredients via direct heat over the hot coals, food often burns on the outside before it's cooked through. To find out how to prevent this from happening, we spoke to Scott Groth, founder of I'd Rather Be a Chef. "Indirect heat is an important part to grilling either with gas or charcoal," Groth told The Takeout. "The idea is to create 'heat zones' to allow for greater control while cooking. Direct heat is ideal for searing and cooking thinner cuts quickly, while indirect heat is better for thicker cuts that require longer cooking times without burning." In order to create different heat zones, you have to stop filling your entire grill with charcoal. If the whole thing is full of hot coals, you have no option but to cook your food via direct heat (invariably causing thicker cuts to cook unevenly). Instead of doing this, take Groth's advice and set up the charcoal so your grill has at least two heat zones. Read more: 11 Best Smokers For Brisket, According To Reviews To set up a two-zone grilling station (giving you access to both direct and indirect heat), only partially fill the grill with charcoal –- enough to cover ⅔ of the grill is ample. According to Groth, you should then "start the coals and allow them to get white hot. Then, using a fireplace shovel or charcoal rake, pile most of the coals on one side to create a hot zone, leaving some on the other side for the cooler zone. You still want heat under the meat." Having access to both direct and indirect heat allows you to easily cook a variety of larger foods on your grill without burning them. For example, you can cook a whole chicken by placing it on the cool zone of your grill and closing the lid. Once cooked through, you can then sear it on the hot side to develop some color, texture, and flavor. (Some chefs even advise searing meat by placing it directly onto the coals.) Groth is more of a fan of heat zones than straight coal grilling. "This setup allows you to sear food over high heat and then move it to the cooler side to finish cooking evenly." This approach works best for thick cuts of meat like pork chops (which you should always brine) and New York strip steaks. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
