It’s almost Memorial Day, when regular folks don their aprons, step into their backyards and transform into grill masters. Learn how from the following magazines.
Food Network Magazine finds its TV-channel stars’ loyalties split between $109 standard backyard Weber grills and the Big Green Egg, a charcoal smoker that goes for around $1,200. Or you can gawk at Guy Fieri’s custom-made 72-inch grill-and-griddle monstrosity. This thing has a pulley system and looks like something out of an Edgar Allan Poe story. The issue offers recipes for burger and dog toppings like Vietnamese banh mi slaw and chipotle cheese sauces.
But what to grill? Every Day With Rachael Ray magazine is heavy on the how-to for holiday weekend chefs but doesn’t have much else. The mag has a solid tear-out booklet featuring chef Elizabeth Karmel’s grilling recipes for meats. The sauce recipes include red-eye rub (made with espresso) for steak and jalapeño-bacon marinade for pork tenderloin. Most of the recipes require a trip to the supermarket, unless you have a fully stocked gourmet kitchen.
If you want to go upscale for your burgers, check out Food & Wine’s recipes that “Andy Warhol would’ve created if he’d been working with Dairy Queen instead of Campbell’s Soup cans” (whatever that means). Its version of the US classic includes a star anise pod, coriander and caraway seeds. It can also take up to three days if you want to make your own mayonnaise. The highbrow mag also goes deep into Argentina’s mountainous wine country, where gaucho steaks and savory beef-and-onion empanadas are grilled on “medieval-looking metal structures for roasting whole animals.”