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How to get your grill ready for Memorial Day

By
Post Staff Report
Published May 21, 2018, 4:07 a.m. ET

Memorial Day is nigh. For many of us, that means tossing some burgers and hot dogs onto the grill, downing a six-pack and letting everything sort itself out. But for those who have been quietly sweating the details of a slightly fancier affair, we cracked open a couple of would-be bibles of barbecue.

Condé Nast’s Bon Appétit has published a special edition called “Essential Cast-Iron Cooking.” The book declares that an iron skillet is “the most versatile pan in your kitchen” — and that it can also make itself useful on the backyard grill.

The advice quickly gets fiddly from there. Admitting that cast-iron cooking has “a bad rap for being high maintenance,” this guidebook, for all its cast-iron zealotry, does little to disprove that.

From its six-step tutorial for getting your pan stove-top ready to its three-day plan for making snazzy bread, the publication consistently targets the cooking-obsessed with plenty of time on their hands.

The recipe for a slow-roasted, twice-fried porterhouse steak has eight major steps, including a meat massage, a spice mix-in and a butter basting.

Indeed, the only simple advice in this magazine is about taking your iron skillet outdoors: Put your patties on the skillet, then put the skillet on the grill.

“Soon your burgers will be cooking away in all of their own juices,” Bon Appétit promises, resulting in a juicy, smoky creation sheathed in a “rich brown crust.”

Our buddies may look at us weird, but we’ll give it a shot if it can save us from those dried-out lumps of beef we’ve been washing down with Bud all these years.

Fine Cooking does just that with its “Grilling” special edition that blares a two-page spread about adding “smoky flavor to everything from fruit to nuts.”

The 10 chosen items range from oysters to hard cheese, and this magazine from publisher Taunton Press recommends which kind of wood to use, what temperature, and the cooking surface to use.

Indeed, “Grilling” maintains this service orientation through all of its pages, sometimes to the point of tedium. It instructs readers how long to leave each item on the grill, for example, as well as attacking more rudimentary questions for the extreme novice.

“For a gas grill, ignite one of the burners and close the lid,” the magazine advises.

Still, for the uninitiated, “Grilling” is a good choice.

Its simple recipe for “the perfect barbecue sauce” is a winner, and we appreciated its teaching beginners such basics as how to debone a chicken breast.

Obvious targets for this special edition are Hamptons-style group houses, whose participants have a wide range of cooking expertise, from grilled-cheese specialists on up.