Any night this summer, you’ll find me hanging with friends, raising a frosty one in the backyard, while the kiddies run around and the guys flip steaks, burgers and chops. Is there anything better?
I’ll be using one of my favorite grilling tools, a do-it-yourself “herb brush” which I use to baste the meat while it cooks. Besides looking cool, it lets you slowly, steadily and subtly layer on the aromatic oils in those herbs, while keeping the meat moist. Using kitchen twine just tie a bunch of fresh herbs (any of your favorites will work: thyme, rosemary, sage, …) to the end of a wooden kitchen spoon. I like a really long spoon and it will make it easier to baste with.
And when you are done basting, you can chop up the herbs and add them to baked beans or sprinkle over grilled vegetables—you can’t do that with a regular basting brush! Herb brushes are great on beef, and on Fourth of July there's nothing I like more than an over 1-inch Rib Eye. Here's how you do it:
The other day, I just couldn't shake the thought of slow-smoking some
ribs. I was in the mood for Memphis-style baby backs, the meat
fall-off-the-bone tender, a simple dry rub tantalizingly complicated
with deep hickory notes, the flavors drawn out with a tart
vinegar-Dijon mop.
I love grilled veggies, but sometimes prepping veggies for the grill, and then standing vigil over them patiently, is just a little more time than even I’m willing to give. So this week I grabbed my grill basket to make life easier. And I wound up improvising a number of different veggie dishes, using both my Morning Glory haul and the contents of my refrigerator veggie bin. (Just two samples–in the basket above, and finished, below.)
I have an open kitchen in our New York apartment. It’s perfect for me
because I like to be at the party while I’m cooking—rather than boxed
away in another room, away from the fun. I’m an actor, after all – an
entertainer; I want to be part of the show, out in the light – not
backstage