Steaking new territory: Alternative cuts offer more flavor on the grill

Article Abstract:

The restaurant chefs and home savvy cooks are now seeking out less-pricey and very flavorful steaks such as the flatiron, hanger, skirt, tri-tip and hip. Alternative steak cuts offer more robust flavors on the grill and the trick is to find meat that delivers maximum flavor but that is still tender enough to be grilled.

Animal Slaughtering and Processing, Meat Products, New York, Meat Incl Poultry, Methods, Usage, Meat, Barbecue cookery, Barbecue cooking

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The grills of a lifetime: this summer, step up to the plate with a serious cooker

Article Abstract:

Americans are increasingly demanding high-end grills, with their stainless steel gleam and SUV heft for outdoor cooking. The reason why most Americans prefer gas grills are that, they are less messy, have more firepower, provide better control of heat and can sustain cooking over longer periods.

Buyers Guide, Hardware buyers' guide

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In the kitchen: Mixed grill

Article Abstract:

A comparison between gas grill and charcoal grill is illustrated. Meat and fish are not the only food that an be cooked on the grill but even fruits, vegetables, shellfish and desert can be prepared with an added smoky flavor.

Evaluation, Barbecue grills

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