We’re getting all fired up in the latest issue of Gourmet Live with your ultimate guide to grilling. Meet Denmark’s own national barbecue team as we take a tour of the international ‘cue circuit, and get ready to chow down with the champs’ picks for the best barbecue restaurants from coast to coast.
Then it’s time to become a connoisseur of hot coals as Institute of Culinary Education chef instructor James Briscione shares his professional tips and timeless tricks for getting the perfect sear on your steaks. The tips will come in handy for preparing our brand new recipe for Sesame-Soy Flank Steak paired with charred scallions and garlicky sauce.
With a belly full of barbecue, you’ll then be whisked far away to discover what other countries rake over the coals. And to top of your flame-kissed fare, indulge in a smoky-sweet finale in the form of Grilled Peach Sundaes with Salted Caramel Sauce.
Find all of these stories and more in the latest issue of Gourmet Live, and as always, stay tuned to the blog for App Exclusive content and the latest updates. And don’t forget to check out the Store for brand new menus and more.