Smokers

In the past, people used to be intimidated by smokers, but now they’re easier to use, especially if you have an electric or has version. Smoking meat gives it an incredible flavor.

View this post on Instagram

A post shared by Gina Gage (@msugina)

Vegetable Variety

Grilled eggplant, mushrooms, peppers, zucchini, corn, and tomatoes have been done for years, but now, cooks are experimenting with others veggies like sweet potatoes, Brussel sprouts, and cauliflower.

View this post on Instagram

A post shared by Jacqueline Food Blogger (@jackiecooksanddrinks)

Accessories

Instead of just spatulas, grill brushes, and tongs, tools like wireless thermometers, grill mats, and burger presses are becoming more popular. These accessories are making sure food is cooked thoroughly and evenly, making for easier preparation and better-tasting food.

Baking

People are using the grills as an extension of their indoor kitchens. They’re baking everything from pizzas and casseroles to pies and brownies on grills. As long as you have a thermometer, you can follow the recipe the same way you would with an indoor oven.

View this post on Instagram

A post shared by Ronnie Arredondo (@boy_of_summer1)

The post Fire Up—These are the Hottest Grilling Trends This Summer appeared first on falafelandcaviar.com.

Before football games, whether played at the collegiate or professional level, a time-honored tradition in this North American country is to meet up with friends to drink and eat before kickoff. This beloved ritual is known as tailgating.

The quirky name for this tradition comes from the back part of vehicles, which are typically gathered into a circle and opened in order to prepare and serve food and drinks.

Fans often meet up hours before the start of the game to break out their grills and begin preparing traditional dishes such as grilled chicken, barbecue pork, and hamburgers before the event begins.

Tailgaters usually enjoy typical pre-game beverages as well. Beer is a favorite, with old favorites like Coors Light and Budweiser gradually being mixed with and replaced by craft beers from microbreweries throughout the country. Liquor and mixed drinks are often seen as well, with whiskey-based cocktails being a tailgate favorite.

This social event and food feast is undoubtedly one of the United States’ most interesting culinary traditions. If you ever find yourself in America and have the opportunity to attend a tailgate, don’t pass it up!

The post Tailgating is One of America’s Best Food Traditions appeared first on falafelandcaviar.com.

Instead of cutting your zucchini into spears, rounds, or even on a diagonal for gorgeous slices, put your knife away completely. With this technique, you don’t even have to cut up your zucchini! Instead, grill your zucchini whole so you can experience a whole new type of texture and flavor in this summer squash.

Recipe

1. Take your zucchinis and brush them lightly with olive oil, you really don’t need much.
2. Salt and pepper the zucchini generously and then throw them onto the grill.
3. Turn and cook until the zucchini skins are very charred, and then pull them off.
4. When you eventually cut into the zucchini, you will see that the insides are super sweet and tender, while the outside gives you that textural difference that you don’t get with any other cooking method.

The post This Trick to Grilling Zucchini is a Total Game Changer appeared first on falafelandcaviar.com.

While hamburgers and chicken might be things that come to mind as foods made on a grill, there is a variety of foods that can also taste great with the smoky flavor of a grill.

Try out these next three items on your grill the next time you find yourself cooking outside.

Watermelon

That’s right. This beloved summer fruit can be turned into something completely different when you prepare slices of it on the grill. The smoky flavor of the grill creates a fascinating flavor combination when combined with watermelon, turning into a perfect sweet and savory side dish.

Mushrooms

Looking for a hearty grill option that’s meatless? Grilling whole mushrooms like portobellos can be the perfect option for you. Grilled mushrooms seasoned with garlic and olive oil are sure to be a hit for vegetarians and non-vegetarians alike at your next barbecue.

Pineapple

Another fruit that’s delicious when grilled is pineapple. Adding heat to this fruit actually caramelizes some of its sugars, turning its flavor into an even more intense experiment. You can eat it on its own, or even top hamburgers with it!

The post Three Things You Didn’t Know You Could Grill appeared first on falafelandcaviar.com.

The only thing about salads is that they’re usually raw, which isn’t amazing for your digestive system. However, by adding some seasonal veggies and grilling them, you can get great flavor and even more digestive benefits from your salad! Try these combinations out for yourself.

Corn

Corn is obviously one of the main ingredients of summer, as it is sweet and super versatile. Throw a few ears onto the grill, and once they’re nice and charred, shave them off into a bowl with some tomatoes, cucumber, radishes, fresh herbs, and a nice big squeeze of lime juice. Drizzle over with olive oil, season with salt and pepper and you have an insanely flavorful dish in no time.

Squash

All sorts of squash are in season during the summer, including zucchini, yellow squash, and more! Grilling these types of veggies gives them great body, and makes for an awesome salad! Keep them large or cut them small and add them to a bowl with quinoa and crumbled feta and you have a simple but wholesome side dish!

The post Grilled Veggies Are the Perfect Addition to Summer Salads! appeared first on falafelandcaviar.com.

So, if you’re looking to try some new combinations this summer, mix all these ingredients together and give these marinades a shot!

Middle Eastern

• ½ teaspoon of cinnamon 
• ½ teaspoon of turmeric
• ½ teaspoon of coriander 
• ½ teaspoon of dried parsley 
• ½ teaspoon of dried mint 
• 1 teaspoon of garlic powder 
• 1 teaspoon of cumin 
• 1 teaspoon of salt 
• Black pepper to taste
• ½ cup of olive oil 
• Juice of half a lemon

Southwestern 

• ½ teaspoon of onion powder 
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of chili powder 
• 1 teaspoon of salt
• Black pepper to taste 
• 1 tablespoon of adobo sauce 
• 3 cloves of minced garlic
• ½ cup of olive oil 

Asian-Inspired 

• 1 teaspoon of seasame oil 
• 1 teaspoon of chili flakes 
• 1 teaspoon of ground ginger 
• 1 tablespoon of brown sugar 
• 3 cloves of minced garlic 
• ¼ cup of low-sodium soy sauce
• 2 tablespoons of rice wine vinegar, or 1 tablespoon of good quality apple cider vinegar 
• ½ cup of olive oil 

The post These Marinades are Perfect for Any Meat or Vegetables You’re Grilling this Summer! appeared first on falafelandcaviar.com.

Ingredients

For this compound butter, you will need:
2 sticks of unsalted butter (it’s important that it’s unsalted so you can control how much salt goes into it)
1 teaspoon of fresh rosemary
2 teaspoons of fresh thyme
2 teaspoons sherry vinegar
2 teaspoons fresh parsley
1/4 cup of minced shallots
2 teaspoons of fresh lemon juice
1/2 tablespoons of salt and 1/4 teaspoon of pepper or more to taste

Instructions

1. First, start by chopping up all your herbs very finely. You don’t want to have too big of pieces since they’re going straight into the butter.
2. Then add all the ingredients into a bowl and use an electric hand whisk to mix everything together.
3. Get out a big piece of plastic wrap and lay the compound butter onto it, and use your hands to mold it into a log-like shape.
4. Then fold the plastic in half over itself and press the plastic against the log to create a seal.
5. Start rolling the butter so a tighter log forms, while one hand twists an end forwards and the other backward.
6. Leave it in the fridge for at least 30 minutes to chill and firm up, and then you can use it for up to 2 weeks in the fridge or freeze it for 2 months!

The post Compound Butter will Amp Up Anything at Your Grill Outs This Summer appeared first on falafelandcaviar.com.

However, grill marks are a sham, and you shouldn’t fall for them this summer! Though it might make your food look better, it won’t ultimately taste better, which is really what matters.

To achieve the perfect grill marks on something like steak, chicken, pork, or more, you tend to move them around a few times for the black marks to stay.

But when you do that, you’re losing valuable flavor. The whole idea when you grill a steak is to sear it so a chemical reaction happens inside the meat, browning it and making it more flavorful. When you move the meat around, you lose that.

The only exception to this really is for pieces of meat that are either thinly cut, or small animals like shrimp and vegetables. If you don’t move these ingredients around, thereby creating grill marks, you run the risk of over-cooking and drying them out.

But if you’re throwing a fat steak on the grill for dinner, leave it be and watch how just by not fussing with it, the flavor enhances immensely.

The post When it Comes to Meat, Grill Marks are Overrated appeared first on falafelandcaviar.com.

Do

Whenever you throw a cookout, do prepare as much as you can in advance. Things like grilled vegetables or fruits can be made ahead of time and kept at room temperature or set on a plate next to the grill, so they can be kept warmer.

Don’t

If you’re having a large number of people coming, don’t waste your time on making individual kebabs. Kebabs are great for hosting a few people, but if you figure everyone is going to want at least 2, that can really start to add up and take away precious party time!

Do

When you’re entertaining during the summer, always have a fun cocktail! Make a big batch of one or two drinks, like punch or margaritas, and keep them in pitchers so people can serve themselves, instead of you playing bartender.

Don’t

If you’re using the grill, don’t lift up the lid every few minutes to see how your food is cooking. Every time you do that more and more heat will be released, and it’ll take even longer to cook your food.

The post These are the Dos and Don’ts for Summertime Cookouts appeared first on falafelandcaviar.com.

Blanche

Blanching your vegetables like artichokes and carrots before you grill them will save you a lot of time in the long run. Because you are beginning the cooking process, once the veggies hit the grill, they’ll only be on there so they can get some nice grill marks and color. Make sure to salt the blanching water well because that will season the vegetables from the inside out, making them even more flavorful.

Indoor Grilling

If you’re using a grill pan inside to grill your vegetables, make sure there’s enough pressure on the vegetables to get the color you want. Sometimes you might have to stack another pan on top of the grill pan so the vegetables can really get that beautiful grilled look, so don’t be afraid to put a little weight on your veggies!

The post How to Achieve the Best Grilled Vegetables appeared first on falafelandcaviar.com.

Smokers

In the past, people used to be intimidated by smokers, but now they’re easier to use, especially if you have an electric or has version. Smoking meat gives it an incredible flavor.

View this post on Instagram

A post shared by Gina Gage (@msugina)

Vegetable Variety

Grilled eggplant, mushrooms, peppers, zucchini, corn, and tomatoes have been done for years, but now, cooks are experimenting with others veggies like sweet potatoes, Brussel sprouts, and cauliflower.

View this post on Instagram

A post shared by Jacqueline Food Blogger (@jackiecooksanddrinks)

Accessories

Instead of just spatulas, grill brushes, and tongs, tools like wireless thermometers, grill mats, and burger presses are becoming more popular. These accessories are making sure food is cooked thoroughly and evenly, making for easier preparation and better-tasting food.

Baking

People are using the grills as an extension of their indoor kitchens. They’re baking everything from pizzas and casseroles to pies and brownies on grills. As long as you have a thermometer, you can follow the recipe the same way you would with an indoor oven.

View this post on Instagram

A post shared by Ronnie Arredondo (@boy_of_summer1)

The post Fire Up—These are the Hottest Grilling Trends This Summer appeared first on falafelandcaviar.com.

Before football games, whether played at the collegiate or professional level, a time-honored tradition in this North American country is to meet up with friends to drink and eat before kickoff. This beloved ritual is known as tailgating.

The quirky name for this tradition comes from the back part of vehicles, which are typically gathered into a circle and opened in order to prepare and serve food and drinks.

Fans often meet up hours before the start of the game to break out their grills and begin preparing traditional dishes such as grilled chicken, barbecue pork, and hamburgers before the event begins.

Tailgaters usually enjoy typical pre-game beverages as well. Beer is a favorite, with old favorites like Coors Light and Budweiser gradually being mixed with and replaced by craft beers from microbreweries throughout the country. Liquor and mixed drinks are often seen as well, with whiskey-based cocktails being a tailgate favorite.

This social event and food feast is undoubtedly one of the United States’ most interesting culinary traditions. If you ever find yourself in America and have the opportunity to attend a tailgate, don’t pass it up!

The post Tailgating is One of America’s Best Food Traditions appeared first on falafelandcaviar.com.

Instead of cutting your zucchini into spears, rounds, or even on a diagonal for gorgeous slices, put your knife away completely. With this technique, you don’t even have to cut up your zucchini! Instead, grill your zucchini whole so you can experience a whole new type of texture and flavor in this summer squash.

Recipe

1. Take your zucchinis and brush them lightly with olive oil, you really don’t need much.
2. Salt and pepper the zucchini generously and then throw them onto the grill.
3. Turn and cook until the zucchini skins are very charred, and then pull them off.
4. When you eventually cut into the zucchini, you will see that the insides are super sweet and tender, while the outside gives you that textural difference that you don’t get with any other cooking method.

The post This Trick to Grilling Zucchini is a Total Game Changer appeared first on falafelandcaviar.com.

While hamburgers and chicken might be things that come to mind as foods made on a grill, there is a variety of foods that can also taste great with the smoky flavor of a grill.

Try out these next three items on your grill the next time you find yourself cooking outside.

Watermelon

That’s right. This beloved summer fruit can be turned into something completely different when you prepare slices of it on the grill. The smoky flavor of the grill creates a fascinating flavor combination when combined with watermelon, turning into a perfect sweet and savory side dish.

Mushrooms

Looking for a hearty grill option that’s meatless? Grilling whole mushrooms like portobellos can be the perfect option for you. Grilled mushrooms seasoned with garlic and olive oil are sure to be a hit for vegetarians and non-vegetarians alike at your next barbecue.

Pineapple

Another fruit that’s delicious when grilled is pineapple. Adding heat to this fruit actually caramelizes some of its sugars, turning its flavor into an even more intense experiment. You can eat it on its own, or even top hamburgers with it!

The post Three Things You Didn’t Know You Could Grill appeared first on falafelandcaviar.com.

The only thing about salads is that they’re usually raw, which isn’t amazing for your digestive system. However, by adding some seasonal veggies and grilling them, you can get great flavor and even more digestive benefits from your salad! Try these combinations out for yourself.

Corn

Corn is obviously one of the main ingredients of summer, as it is sweet and super versatile. Throw a few ears onto the grill, and once they’re nice and charred, shave them off into a bowl with some tomatoes, cucumber, radishes, fresh herbs, and a nice big squeeze of lime juice. Drizzle over with olive oil, season with salt and pepper and you have an insanely flavorful dish in no time.

Squash

All sorts of squash are in season during the summer, including zucchini, yellow squash, and more! Grilling these types of veggies gives them great body, and makes for an awesome salad! Keep them large or cut them small and add them to a bowl with quinoa and crumbled feta and you have a simple but wholesome side dish!

The post Grilled Veggies Are the Perfect Addition to Summer Salads! appeared first on falafelandcaviar.com.

So, if you’re looking to try some new combinations this summer, mix all these ingredients together and give these marinades a shot!

Middle Eastern

• ½ teaspoon of cinnamon 
• ½ teaspoon of turmeric
• ½ teaspoon of coriander 
• ½ teaspoon of dried parsley 
• ½ teaspoon of dried mint 
• 1 teaspoon of garlic powder 
• 1 teaspoon of cumin 
• 1 teaspoon of salt 
• Black pepper to taste
• ½ cup of olive oil 
• Juice of half a lemon

Southwestern 

• ½ teaspoon of onion powder 
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of chili powder 
• 1 teaspoon of salt
• Black pepper to taste 
• 1 tablespoon of adobo sauce 
• 3 cloves of minced garlic
• ½ cup of olive oil 

Asian-Inspired 

• 1 teaspoon of seasame oil 
• 1 teaspoon of chili flakes 
• 1 teaspoon of ground ginger 
• 1 tablespoon of brown sugar 
• 3 cloves of minced garlic 
• ¼ cup of low-sodium soy sauce
• 2 tablespoons of rice wine vinegar, or 1 tablespoon of good quality apple cider vinegar 
• ½ cup of olive oil 

The post These Marinades are Perfect for Any Meat or Vegetables You’re Grilling this Summer! appeared first on falafelandcaviar.com.

Ingredients

For this compound butter, you will need:
2 sticks of unsalted butter (it’s important that it’s unsalted so you can control how much salt goes into it)
1 teaspoon of fresh rosemary
2 teaspoons of fresh thyme
2 teaspoons sherry vinegar
2 teaspoons fresh parsley
1/4 cup of minced shallots
2 teaspoons of fresh lemon juice
1/2 tablespoons of salt and 1/4 teaspoon of pepper or more to taste

Instructions

1. First, start by chopping up all your herbs very finely. You don’t want to have too big of pieces since they’re going straight into the butter.
2. Then add all the ingredients into a bowl and use an electric hand whisk to mix everything together.
3. Get out a big piece of plastic wrap and lay the compound butter onto it, and use your hands to mold it into a log-like shape.
4. Then fold the plastic in half over itself and press the plastic against the log to create a seal.
5. Start rolling the butter so a tighter log forms, while one hand twists an end forwards and the other backward.
6. Leave it in the fridge for at least 30 minutes to chill and firm up, and then you can use it for up to 2 weeks in the fridge or freeze it for 2 months!

The post Compound Butter will Amp Up Anything at Your Grill Outs This Summer appeared first on falafelandcaviar.com.

However, grill marks are a sham, and you shouldn’t fall for them this summer! Though it might make your food look better, it won’t ultimately taste better, which is really what matters.

To achieve the perfect grill marks on something like steak, chicken, pork, or more, you tend to move them around a few times for the black marks to stay.

But when you do that, you’re losing valuable flavor. The whole idea when you grill a steak is to sear it so a chemical reaction happens inside the meat, browning it and making it more flavorful. When you move the meat around, you lose that.

The only exception to this really is for pieces of meat that are either thinly cut, or small animals like shrimp and vegetables. If you don’t move these ingredients around, thereby creating grill marks, you run the risk of over-cooking and drying them out.

But if you’re throwing a fat steak on the grill for dinner, leave it be and watch how just by not fussing with it, the flavor enhances immensely.

The post When it Comes to Meat, Grill Marks are Overrated appeared first on falafelandcaviar.com.

Do

Whenever you throw a cookout, do prepare as much as you can in advance. Things like grilled vegetables or fruits can be made ahead of time and kept at room temperature or set on a plate next to the grill, so they can be kept warmer.

Don’t

If you’re having a large number of people coming, don’t waste your time on making individual kebabs. Kebabs are great for hosting a few people, but if you figure everyone is going to want at least 2, that can really start to add up and take away precious party time!

Do

When you’re entertaining during the summer, always have a fun cocktail! Make a big batch of one or two drinks, like punch or margaritas, and keep them in pitchers so people can serve themselves, instead of you playing bartender.

Don’t

If you’re using the grill, don’t lift up the lid every few minutes to see how your food is cooking. Every time you do that more and more heat will be released, and it’ll take even longer to cook your food.

The post These are the Dos and Don’ts for Summertime Cookouts appeared first on falafelandcaviar.com.

Blanche

Blanching your vegetables like artichokes and carrots before you grill them will save you a lot of time in the long run. Because you are beginning the cooking process, once the veggies hit the grill, they’ll only be on there so they can get some nice grill marks and color. Make sure to salt the blanching water well because that will season the vegetables from the inside out, making them even more flavorful.

Indoor Grilling

If you’re using a grill pan inside to grill your vegetables, make sure there’s enough pressure on the vegetables to get the color you want. Sometimes you might have to stack another pan on top of the grill pan so the vegetables can really get that beautiful grilled look, so don’t be afraid to put a little weight on your veggies!

The post How to Achieve the Best Grilled Vegetables appeared first on falafelandcaviar.com.