by Michael Selby, executive chef
Friday, July 12, 2013
How often does grilling yield better results than baking or pan roasting? If you have to think about it, the real answer is something along the lines of “who cares?” The flame, the aroma, the cold beverage, the “neighborhood showoff” factor, the simple act of cooking outside… it’s all about the experience and the taste!
The most important point to understand is that somewhere inside your grill lives an evil spirit whose only job in life is to make your food stick to the grill grates when you’re intimidated or ill prepared. Well maybe not, but it can seem like it!
Read on if you are interested in becoming a master of grilling. Read on if you want to free yourself of laying down sheets of aluminum foil. Read on if you want to grill seafood this weekend!
by Kate Selner, FoodE Expert, Byerly's St. Paul
Tuesday, July 26, 2011
Grilling is a much anticipated aspect of warm weather, but not all grilling has to involve meat. For a non-meat eater like me, grilling can be just as delicious and savory as those who enjoy sizzling pork tenderloin or a juicy burger. I grill a wide assortment of vegetables and fruits all summer, and love experimenting with them over a flame.
The key is moderation for your heat. While high heat is terrific for getting that perfect sear on meat, it results in scorching when used on vegetables. Heat your grill as you would for cooking any meat, but then cut back on the heat, or reduce your gas flame prior to putting vegetables on the grate. And don't forget a smear of oil on that grate.
A good accessory to have for grilling vegetables is a grill plate or basket to place on the grate. This will prevent smaller vegetables from slipping through the grate to the flames below. Grill plates can be found with other grilling accessories and it's a must when I grill thick asparagus stalks, sweet potato fries, potato wedges or any vegetable that could easily disappear.
by Michael Cuddyer, player for the Minnesota Twins
Thursday, May 19, 2011
Hey everyone… Michael Cuddyer here for Lunds and Byerly’s! I’m back out on the field which means not only the baseball season has begun, but grilling season has finally arrived!
Lunds and Byerly’s asked me to contribute to their new blog and share some of my favorite grilling tips with you. I told them I’d give it a shot…so here I go!
My wife Claudia and I like to grill as much as my schedule allows, and like most people, we’ve tried lots of things over the years. One of our favorite quick and healthy things to grill is chicken. It is easy to grill and only takes a few minute per side before it is ready. Anytime you grill chicken, there are a few things you can do that will make the cooking easier.
by Julie Griffin, director of Lunds and Byerly's products
Wednesday, May 18, 2011
O.K. – so here is an awesome easy way to grill up a go-with for steaks, salmon, pork chops, brats or burgers: take a Lunds and Byerly’s frozen side dish
(the Minnesota grown creamed corn and also the Adobo sweet potatoes are really delicious!) – take off the plastic wrap, double wrap aluminum foil around the frozen side dish in the metal pan and grill along with your steaks etc. for @30 -35 minutes. You can also toss on a bake-at-home stuffed ciabatta bread - So nice to get the whole meal done on the grill!