Anyway, to use one more clichéd phrase, I’m fine with my grill being a fair-weather friend. There’s nothing like that feeling of rolling off the grill cover after six months of hibernation and feeling inspired to cook in a way you haven’t in a while.
Our friends at Gourmet Glatt feel similarly excited, which is why when we called them to say we wanted to do an article about grilling, they jumped in. Reb Yehoshua Feldman, Gourmet Glatt Cedarhurst’s meat and poultry manager, gave us the rundown on his favorite cuts, and, to be quite honest, a lot of good food ensued.
Here’s what you need to get started: a grill with a hot zone and a cool zone (aka one side cranked up high and one side turned to low), tongs, oil and a silicone brush, a meat thermometer, and meat.
For simplicity’s sake, let’s put this on a scale of “You Knew This Already” to “You Should Really Start Grilling This.”
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