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Step Up Your Summer with These Three Words: Grill. Your. Fruit.

By: Allan August 07, 2019 13:00

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...out live fires, crackling wood, and smoke. This usually leads me to the meat and hard veggies side of my pantry and fridge. After all, it can be difficult to cook rice, quinoa, or other grains on the grill without special equipment, and I've yet to find a way to manage cheese over charcoal. But an underrated grill item may be one that coincides with the best that summer has to offer: the explosion of r...

How to: Make a Fold-Away BBQ Table and Grilling Cabinet

By: David July 17, 2019 14:00

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This great project keeps all the basic grilling supplies close at hand, but out of the weather when the fun is done. With a large preparation space and room for the essentials it’s a great upgrade for the outdoor chef.   With spring weather in...

How to Significantly Improve Your Charcoal Grill

By: Chris June 28, 2019 13:00

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It's impossible not to love the grill, especially in summertime. And at ManMade, there's enough of that love for grills of all kinds: gas grills, kamado cookers, offset cookers, vertical smokers, hibachis, and whatever else helps bring y...

Get Ready for Summer: How to Calibrate Your Grill Thermometer in Time for Barbecue Season

By: Chris May 30, 2019 16:30

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Turning out perfectly grilled foods in your own backyard requires balancing two important variables: time and temperature. Too hot, and the food gets overly blackened and burnt before it's cooked through. Too short, and the sur...

How to Turn Your Grill into a Smoker

By: Chris May 01, 2019 19:37

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With the temps warming up, it is most certainly time to get mouths a-watering for barbecue season. Whether gas or charcoal, most of us have a backyard grill, but a dedicated smoker can be a luxury. They take up space, can cost a lot, and while they make sense for true smoked food fans, might not be necessary for the average grill fan.   In fact,...

Pickle Everything. Or, How to Make All Your Vegetables as Interesting as Possible

By: Allan March 11, 2019 12:00

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...o a brine with garlic. In a week I had pickled lettuce that I piled on top of a roasted vegetable sandwich with goat cheese that outdid any plain leaf lettuce I've ever had. On another evening, I was grilling some fresh pineapple for a Summery dessert and was left with another core that I was accustomed to tossing. On a lark, I diced the core carefully along with some red chilis (I think they were jala...

10 Ways to Dress Up and Improve a Frozen Pizza

By: Chris February 04, 2019 12:00

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...tle nuggets that came with it. Go classic, or use your imagination. Adding traditional flavors like tomato, fresh herbs, higher quality meats and salumi will always be tasty. Fresh or lightly sauteed/grilled veggies are a must, and frozen veggies like peas and corn work quite well. Try raiding your fridge: look for olives or capers, and use up those leftovers. Rostiserrie chicken or leftover lunch m...

How to: Make Everything Taste Better this Winter with DIY Charcoal Salt

By: Chris January 09, 2019 12:45

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In the summer, it's easy to get those deep, blackened and charred flavors in your weeknight meals. During grill season, you simply head outside, and cook your meal over an open flame. And then comes January, where the produce is poor, and everything lacks that certain zing that the warm sun and fire-seared...

DIY Gift Idea: Make Your Own Wood-Infused Booze

By: Chris December 05, 2018 11:30

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...c. You want to avoid anything that's toxic or tastes weird: pine, fir, walnut, and some tropical woods.  The easiest way to come by small pieces of wood in a variety of species is to get a pack of grilling planks. This pack of six from Amazon is a great deal: they're reasonably priced, solid quality, and the perfect size and thickness. We recommend.  Size It.  Depending on your container a...

How to Make an Heirloom Carving Board

By: Chris November 19, 2018 12:15

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...serve the beast as well. Outside of the holiday season, this thing will come in handy for breaking down large food projects of all kinds: smoked chickens, slicing roasts, as a prep surface out on the grill, serving charcuterie/cheese/appetizers, and any time we need another place for a helpful friend who comes over for dinner and says "what can I do?"   I'm really happy with how easy this was...

Yes, There is a Magic Powder You Can Sprinkle on All Your Food to Make it Taste Better

By: Chris November 01, 2018 14:00

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...g simmered sauces, all pasta and noodle dishes, roasted vegetables, steaks, pork chops, roasted chicken, dips and dressings, and eggs cooked every way. It works great with anything that comes off the grill our out of the oven (add it while they rest), and sprinkled on sauteed or braised dishes. Mix it in just a minute before everything finishes cooking.  In general, consider mushroom powder a "finis...

How to Make an Awesome Meat and Cheese Board for Fall

By: Allan October 16, 2018 16:15

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...are thinking out of the box with what works as pickles––think of pickled onions, brussel sprouts, or radishes alongside standard cucumbers. I, for one, never turn my nose up at a roasted pepper or a grilled piece of zuccihini. And if, into this mix, you want to add some fresh mozzarella or a bit of goat cheese, that's completely fine––no one said that a meat board couldn't exist if cheese lived there...

How to: Make a Cast Iron Apple Pie

By: TedRok October 10, 2018 09:15

...r the chickens.   Step Four: Prepare coals and put in the pie. A note about baking on coals: There's a little learning curve on getting the right temperature. Unlike frying, sauteing, grilling, etc, baking needs more precision. Too much heat and you burn the crust (which I've done.) The wood chunks may not seem like enough heat, but, trust me, they are. Cast iron retains a lot of heat,...

Truth, Justice, and the American Cheese

By: Allan August 29, 2018 11:30

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...Case in point: American cheese. Perhaps its "fake." Perhaps it is the product of ingredients that are anathema in traditionally-made cheeses. Perhaps it isn't for purists. But have you tried it in a grilled cheese? On a cheeseburger? Melted over scrambled eggs? I think it's time to treat American cheese justly as a valid and delicious product of American culinary ingenuity, even if it is also the p...

Designer Appreciation: Finding Inspiration in the Work of Raymond Loewy

By: JoelSelby August 28, 2018 14:31

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...l-time favorite Loewy design. He transformed what was once basically just a big box with an engine and four wheels into a piece that belongs in an art museum. The curved corners are gentle, the front grille is broken up into four sets of four slits to provide subtle rhythm, and the sideways L-shape of the motor housing optically balances the two large back wheels when you view the tractor in profile. (...