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  • Grill Like A Pro: Tips and Tricks for the Perfect BBQ

    [caption id="attachment_1767" align="alignleft" width="258" caption="Some New Takes on Grilling Food"]Food for the bbq[/caption]


    July 4th is over, but that doesn't mean the BBQ has to end. Spice up your dinner party with some new takes on summer food favorites. Take a look at some of these tips and tricks on how to start the grill, cook on the grill, and most importantly....clean the grill, from Rachel Wharton and Katy McLaughlin of the Wall Street Journal:

    Luckily, the old adage that simpler is better is especially apt when it comes to outdoor cooking. You can make a perfect barbecue by sticking to a few American classics. We culled five recipes from some of our favorite chefs, including racks of ribs from Australian chef Pete Evans, Elizabeth Karmel of Hill Country's crispy-skinned butterflied chickens and the warm wedges of cornbread that have done nothing to dent New York chef Marcus Samuelsson's reputation as a palate-pleaser.

    Basic doesn't have to mean bland: The sweet-tart baby back ribs are given a double dose of rum and Coke, and that bird gets brushed with a glaze of lime-spiked watermelon. A potato salad is drenched with a creamy-beyond-compare blue cheese dressing, while a slaw gets a bright kick from a lemony herb dressing with mint, parsley and thyme. And let us not forget Mr. Samuelsson's polenta and fresh corn loaf. When served with a bit of honey and butter, it's practically all you'll need to end the meal.

    Cheat With A Chimney

    Lighting the charcoal is painless if you invest in a charcoal chimney starter, which is essentially a giant metal mug with holes in the bottom. Crush a few sheets of newspaper into the bottom, cover it with coals and strike a match. Then pour out the coals when they're ready.

    Get more tips at The Wall Street Journal Food & Drink

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