As promised, Y&H put Steven Raichlen's tenderloin cheesesteak recipe to the test over the Labor Day weekend. By and large, I'd say it's a winning, low-carb and high-cholesterol approach to the classic Philly cheesesteak; the four of us gobbled the dish down with little complaint. But with all due respect to Raichlen, I do have [...]
I'm so making this over the Labor Day weekend. Notice what kind of grill Raichlen is using? The Argentine-style one sold by D.C.'s own Ben Eisendrath.
My friend Jim Shahin had called me a few weeks ago about his latest find: a firewood lot in Bladensburg that sells seasoned oak and hickory and walnut and other woods. This news hit me hard, like humidity in August. We had been looking for a reliable source for seasoned hardwoods for, like, forever. The [...]
This may be Y&H's favorite time of the year, when friends and neighbors and even the local grocery store pull out their charcoal grills (or smokers, if you're into that whole messy, drawn-out process) and start cooking up burgers and brats and Portabellas and anything else that benefits from a little smoke and char. Personally, [...]
This week's Young & Hungry column tells the story of the Grillery, the "most famous grill that nobody has." Started in the late 1970s by Charles Eisendrath, the Ann Arbor, Mich.-based Grillworks company was essentially an exercise in "recreational capitalism" for its founder, who was far more interested in his work in the journalism field. [...]
Fall officially begins tomorrow, which means it's time for apples and squashes and pears and figs and pomegranates. As my last gasping attempt to hold onto summer, I uncovered the smoker on Saturday afternoon and grilled up these buffalo patties that I bought from the FreshFarm Market by the White House on Thursday. They're very [...]
I love how Mike Judge concluded his King of the Hill series, one of Y&H's all-time favorite sitcoms. It didn't end with a death in the family, a herd of cattle stampeding down Arlen, or a Yankee invasion of Texas. It ends with Hank and Bobby Hill working together over grills, the smell of smoked [...]
I just have one question: Who the hell ate the 26,400 pounds of beef after Uruguayan cooks set up a nearly mile-long grill to steal the title of "World's Largest Barbecue" from Mexico?
