im电竞官网-A barbecue needs a sandwich. That, or steak. Side dishes help, too. Potatoes, some baked beans, and a couple pickles to cut through the smokey fare. Invite everyone. Pack the backyard. Pass out drinks. Enjoy the summer evening.
To do pork shoulder justice, set aside four hours to grill the meat over charcoal and beer-soaked wood chips. It sounds labor intensive, but really, what else do you have to do on a Saturday afternoon? The rest of the sandwich is a breeze to throw together. Find the recipe, courtesy of grill master Steven Raichlen, here.
Missouri chef Steve Greer has three foolproof tips on how to grill the perfect steak. Because there's potato salad, and then there's steak. Read more here.
This twist on traditional potato salad—with anchovies, capers, and Parmesan cheese—comes from Peter McAndrew, an Irish guy who owns an Italian restaurant. He insisted on the anchovies. Find the recipe here.
Buying pickles is fine. Making pickles is better. Making pickles without store-bought pickle seasoning is the best. Allow a few hours for these pickles to marinate; allow a day for the most flavor per bite. Chef Hugh Acheson's recipe is here.
Granted, opening a can of baked beans and heating over the stove is easier. But baking cranberry beans with bread crumbs, pancetta, Parmesan, and a whole host of herbs is worth the trouble. Find the recipe from Chef Billy Grant here.