The Definitive Guide To Grilling, Bon Appetit Style - Los Angeles News | FOX 11 LA KTTV

The Definitive Guide To Grilling, Bon Appetit Style

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This summer, get ready to impress your neighbors, family, and friends with tips, trick, and delicious recipes from "The Grilling Book: The Definitive Guide from Bon Appetit".

Bon Appetit's Editor-In-Chief Adam Rapoport stopped by to introduce the book and some of the flavorful recipes you'll find inside.  Maria got her Chimichurri Sauce to perfection with Adam's assistance, and even made a beer drink she's shockingly never heard of, the Michelada.

Here's a quick look at some of the Grilling tips that we got from today's segment to take your BBQ skills to the next level.

Skirt steak is a great cut of meat for a weekend barbecue - it's inexpensive and has a rich beefy flavor. (Traditionally skirt is the steak of choice for fajitas) Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Let the steak rest for 10 minutes after pulling from the grill to allow the juices to redistribute - nobody likes a dry steak!

  • Argentinean chimichurri sauce is so easy to make - and you can use it on anything - makes a great topping for fish, roasted vegetables or poached eggs and toast - make a big batch and keep it in the fridge, you'll use it all summer long.
  • These potatoes are the perfect side dish if your going camping - or want to do all the prep ahead of time - Just pre cook the potatoes - wrap them in tinfoil with olive oil, garlic, thyme & rosemary - throw them on the grill and when you start to hear them sizzle they're done!
  • The carrot slaw is a great side dish on its own - but can also double as a unexpected topping for fish tacos or a crunchy filling for a pulled pork sandwich.
  • Our favorite summer cocktail are these micheladas. There's just something unbelievably refreshing about a beer served over ice with a squeeze of fresh lime juice - add as many dashes of hot sauce as you can take!

Makes 8

Serve these refreshing beer coolers over ice with lime and some salt - then it's just a matter of adding as many dashes of hot sauce as you can take.

2 teaspoons hot sauce, more as needed
2 teaspoons fresh lime juice
Coarse salt
8 12-ounce bottles Mexican lager
Lime wedges

Combine 2 teaspoons hot sauce and lime juice in a shallow bowl. Spread out salt on a saucer. Dip rim of find glasses into hot sauce mixture and then into salt to lightly coat. Fill glasses with ice and pour a bottle of lager into each. Squeeze in lime juice from wedges, add more hot sauce to taste.

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