Lobster:Purchase live lobsters and prepare them in the sink while grill preheats to medium-high heat. Pierce top of head with chef's knife and run it down the center of the body so the whole lobster is cut in half, entrails removed. Baste with butter and grill, shell-side down, until...
Text and Photos by Rick Browne, AmazingRibs.com Supporting Operation Barbecue Relief By Meathead Goldwyn The devastation after a tornado is horrific. Looks like Hiroshima. Lives are lost, livelihoods are lost, places to live are lost. But within hours neighbors, police, firefighters, the Red Cro...
Cleave the lobster through the head before you grill it. Doing this correctly is actually the gentlest way to kill a lobster. On the lobster's back plate, behind the eyes, there is an indentation that looks like a "Y" . Insert tip of the knife there and cut up to the head. You ...
butterfish or whiting should be left whole, but have your fishmonger butterfly and filet them (leaving both halves connected along the back) because they're easiest to handle that way. For cooking really small fish, as well
Connecticut- or Maine-style lobster rolls? And then there’s the mother of them all, the warm-weather question that has the potential to divide families, destroy friendships, and define reputations: Are you grilling over propane, or charcoal? Flavor! Convenience! Versatility! Craft! When it ...
From the East Coast, look for monk fish, scrod, dab sole, mussels, clams, oysters and live Maine lobster, sea and bay scallops, Eastern swordfish, haddock, cod, live blue crabs, tile fish, mackerel and squid. From Florida comes red snapper, and the Great Lakes offer whitefish, lake trou...