Add Fun to
Enjoy the outdoors with these tips,
recipes, and ideas from some of the top
grilling experts from around the world.
JEANNE AMBROSE | PHOTOGRAPHS BLAINE MOATS
FOOD STYLING GREG LUNA
BURGER WITH BOBBY ELAY’S
Slather burgers—chicken or
lamb—with Horseradish Mustard
Mayonnaise. In a bowl whisk together
spicy brown mustard,
2 tbsp drained
and 1 tbsp
refrigerate 30 minutes for flavours to
meld. Store up to one day, covered, in
Bobby Flay, chef, restaurateur, media
personality, and author of
Burgers, Fries & Shakes.
Keep grilled food safe and away
from contamination by using
two pairs of tongs. Put red tape on the
tongs that handle raw food (red for
‘stop’) and green tape on the tongs that
touch cooked food (green for ‘go’) to
remind you not to touch cooked food
with tongs that have handled raw meat,
poultry, or seafood.
Elizabeth Karmel, grilling expert,
Create mini ice sculptures to jazz up
the drinks. Fill ice cube moulds with
fruit juice, freeze, and
Look out for
different shaped ice cube moulds so that
you can take it up a notch.
Olivia Gerasole, teen cook and co-author,
The Spatulatta Cookbook, spatulatta.com.
Keep outdoor table settings green
and gorgeous with lightweight
and unbreakable crockery or disposable
stuff. It’s convenient and affordable.
What’s more, if you have young children
running around you won’t have to worry
about the pricey crockery.
Steve McDonagh, TV personality,
mixologist, and co-owner
Hearty restaurant and Hearty Boys
Caterers, Chicago, US.
Create a simple grilled potato toss.
in half; toss with
olive oil, salt,
Transfer to a
grill wok. Grill, covered, over medium
coals 35 minutes, tossing occasionally.
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