5 Grill Tips From Emeril Lagasse
At last, it’s open-flame season, and who better to celebrate with than renowned chef Emeril Lagasse? We went to the cookout king’s New York City kitchen for a feast of his grilled classics—including his brick-grilled organic chicken—and got the scoop on what it takes to grill like Emeril. Check it out:
5 Grill Safety Tips for Safe Cookouts
What’s a healthy—but still delicious—grilling recipe? Start with snapper, redfish, or grouper. Leave the skin on and brush and season it. Put it skin side down and don’t touch it. Add sliced lemon and herbs, and use a fish spatula so it doesn’t fall apart. It’s so simple, but it’s so delicious.
What’s a big mistake people make when it comes to grilling fish? They set their grill too hot, and they don’t let their protein warm up. Take your protein out
of the refrigerator for at least 20 minutes. Brushing it with oil on both sides and seasoning it is the key.
Do you have a go-to veggie recipe? Put big button mushrooms in a bowl. Lightly toss with olive oil and your choice of seasoning. Then just put them on the grill.
5 Fast, Easy Meatless Meals
Any vegetable protein tips? When you’re grilling tofu, go for firm. The key to tofu is what you top it with. Coat it with breadcrumbs for a corn and bean succotash that you can eat like a salsa.
What’s the secret to a well-constructed burger? I learned this from Julia Child: One part of the burger has to touch the bun. Otherwise, it might slip out. It works!
Have a grilling quandary you only trust to Emeril? Ask him on Facebook, where the chef will be answering questions live on Thursday, June 28, from 3-4 p.m.