Grilling techniques

Lydecker, Toni
April 1998
FoodService Director;04/15/98, Vol. 11 Issue 4, p144
Trade Publication
States that menu items which were formerly baked or fried, are being grilled at Westminster-Canterbury of Richmond, Virginia. Indications that customers see grilling as a healthy form of cooking; Details on how Saint Agnes Hospital of White Plains, New York grills its food; Detailed information on techniques for grilling; When a grill should be cleaned. INSET: How to master the grill.


Related Articles

  • A pig's tale. Moore, John Hammond // Sandlapper: The Magazine of South Carolina;Autumn98, Vol. 9 Issue 3, p72 

    Reflects on the use of barbecue recipes in the 18th and 19th centuries in various countries, referencing to barbecued delicacies of South Carolina. Complexity of the history of barbecued dishes, a favorite of native-born South Carolinians, newcomers and tourists; Circumstances surrounding the...

  • Barbecue, Argentine style.  // Bon Appetit;Oct92, Vol. 37 Issue 10, p90 

    Describes the traditional Argentine barbecue, or `asado,' given by Patricia and Rick Barrow at their Woodbyrne Farm (Silver Springs, Maryland). The Barrows often entertain visiting polo teams and are particularly fond of the Argentine team. Wine fruit punch; Herbed beef empanadas; Grilled leg...

  • American barbecue for six. Kaplan, Karen; Kidd, Kristine // Bon Appetit;Aug94, Vol. 39 Issue 8, p38 

    Presents American barbecue recipes for six. Marinated Flank Steak With Horseradish Sauce; Corn, Cherry Tomato, Arugula and Blue Cheese Salad.

  • The barbecue bandwagon. McCue, Nancy // Prepared Foods;Aug95, Vol. 164 Issue 9, p103 

    Focuses on the popularity of barbecued foods. Advantages of barbecued products; Cookery; Salsa as a common accompaniment to smoked meats; Different meats being barbecued.

  • The grill of it all. Cohen, Leslie // Vegetarian Times;Jul93, Issue 191, p34 

    Discusses grilling as an alternative to oven cooking. Benefits of grilling; Foods which can be grilled; Recipes and cooking procedures; Pacific rim menu; Indian tandoori menu; Italian menu. INSETS: Grilling tips.;Glossary (food terminology)..

  • Grill talk. LaMalle, Cecile // Restaurant Hospitality;Jul93, Vol. 77 Issue 7, p80 

    Presents several recipes involving grilling. Marinades and dipping sauces; Salsas and sauces; Honeyed Sweet and Sour Sauce; Grilled Fish; Warm Grilled Scallop Salad with Grilled Tomato Vinaigrette; Mexican Shrimp in Southwestern Seasonings; Peanut Crusted Salmon; More.

  • Great grills. Lyons, C. // Ebony;Jun1990, Vol. 45 Issue 8, p72 

    Presents many recipes for grilled meats, fish, and vegetables. Herb-marinated chuck roast; Bourbon barbecued ribs; Lemon basil shrimp; Vegetable kabobs; More.

  • Grill crazy. Carter, W. Hodding // Men's Health;Jul/Aug94, Vol. 9 Issue 6, p68 

    Presents an overview of the basic tips and techniques for having a pleasant barbecue or grilling experience. Basic utensils; Difference between grilling and barbecuing; How to use a chimney starter; Convenience of gas grill; Creating a searing pile and cooking pile of charcoal; Techniques for...

  • Barbecued & grilled: Hot! Bellamy, Gail // Restaurant Hospitality;Jul97, Vol. 81 Issue 7, p82 

    Focuses on the increasing popularity of barbecuing in the United States. Request by the National Barbecue Association for the introduction of a barbecue stamp; Criteria by the Citizens' Stamp Advisory Committee for the creation of stamps; Details on barbecuing including its origins; Different...

  • Q&A.  // Australian Gourmet Traveller;Sep2012, Vol. 12 Issue 9, p217 

    The article an answer to a question about barbecue in the U.S.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics