Was ist neu in 'Queue: September 2015
Von Steven Raichlen Wir haben von Ihnen gehört, unsere Leser, dass die Beibehaltung auf alle aktuellen Grilltechniken, neueste BBQ Restaurants, und heißesten Food-Trends kann schwierig sein,. So beginnen wir einen neuen Monats Blog-Post zusammen die Links, die wir lieben, die Nachricht, die Sie mit den sich ständig ändernden Welt der mithalten mitbringen müssen 'cue.
Das Propan betriebenen Endless Summer, nytimes.comWarmer Monaten könnte schwinden, aber Ihr Grillsaison kann direkt an gehen mit einem Gas-Grill zu halten.
10 Grillen Lügen von einem Grillmaster entlarvt, thrillist.comThrillist schrieb mir mit einigen Grillen Fragen, and turned it into an article about 10 grilling myths that are helpful to understand.
A Blurry Line Between Bar and Restaurant, nytimes.comMy stepson’s new gastropub, Jake’s Handcrafted, made the Times food section. Next time you’re in Brooklyn check it out, and you too can hear “Sausage on the first page, sausage on the second page. Beer on the third.”
What Kind of Beer Would I Like Best?, from The Beer BibleDiscover a new beer style with this quiz from Jeff Alworth, author of The Beer Bible. The questions make it easy to find a style that suits your tastebuds best—you may end up with a flavor profile you never considered!
The “Badass Briskey Boy” moves from Austin to CharlestonPitmaster John Lewis is leaving his La Barbecue and Franklin Barbecue successes behind to pursue a new venture in Charleston, SC. Lewis Barbecue is scheduled to open later this year.
Grilling Thick Steaks, a Leisurely Approach, nytimes.comWith a bone-in piece of meat, indirect heat helps cook things more evenly and gently but without sacrificing the char.
American Barbecue in Paris, nytimes.comThe French are embracing American barbecue traditions in a spate of restaurants, pubs, and bistros across the City of Lights.
Why North Carolina’s Barbecue Scene Is Still Smoldering, washingtonpost.com“John Shelton Reed writes on the Southern Foodways Alliance’s Southern BBQ Trail Web site, ‘The classic North Carolina wood-cooked-barbecue joint has become an endangered species.’” This article explores the marriage of new and old North Carolinian “bar-b-q” traditions.
