Among the true believers, there's a fair consensus that when it comes to grilling: charcoal simply tastes better than propane. No disrespect to the gas grill; it can turn out great results. But when the true taste of summer is the priority, nothing can beat the smoky, open-flame flavor of food grilled over hardwood coals.
Well, except for food cooked over an actual hardwood fire, with coals freshly made from whole logs that you just ember-ed down yourself. This is easy enough to do in a backyard firepit, or even in the same kettle grill you likely use with your charcoal.
Sparkling water. It's a thing. Whether a weird normcore love of the dated 90s can design, or an earnest attempt to cut back on sugar and chemical-laden soft drinks, the cool kids have embraced LaCroix. And drink manufacturers, in an effort to capture the energy, are coming out with dozens of their own brightly-colored alternatives. I went to the grocery store yesterday, and spied no less than seven distinct brands of pink and orange-canned flavored waters, all of which basically look the same (and all which include a version of pamplemousse), attempting to capitalize on the trend.
I'm no hater. Live and let sip. If it keeps you hydrated and drinking less sugary soda, or even beer, then enjoy yourself. But, if you truly love the bubbles, then allow me to nominate my lifelong favorite sparkling beverage that never doesn't taste unbelievably delicious and refreshing, and, dare I say, defines effervescence?
Grilling season is in full swing. You're slinging burgers and dogs off the fire into the waiting hands of hungry family and friends. ManMade has been, and will continue, to keep your grilling skills sharp, so let's focus on what's going on your food. I'd take a bet you have some store-bought relish sitting next to that plate of hotdogs, right? It's time to ditch that generic stuff, get your hands dirty, and let your guests relish in the best relish they will ever have! (forgive me).
For real though, those of you who are looking for a fantastic gift, a chance to create something from scratch, and, in my honest opinion, the best relish to grace your taste buds, take this summer to make this sweet zucchini relish...
After I graduated from high school in the early 2000's, I had the privilege of taking a Wanderjahr in Germany before college, spending a year as a foreign exchange student with a host family about an hour's train ride west from Berlin. Two things from that year still stick with me 15 years after packing up my stuff and touching back down on American soil: 1) German, which my firm-but-kind host family helped me learn, and 2) German food.
I had no idea about German cuisine prior to that year, but I've loved it ever since. Traditional German food is hearty, full of bread, meat, cheese, beer, and hardy vegetables like potatoes. It's the ultimate comfort food. The king of fruit in Germany is the apple, which lends its juice to the delightful, concoction known as Apfelschorle.
Making great tasting ribs is certainly a little more involved than grilling a great tasting steak or burger, but that doesn’t mean it has to be difficult. The concern for most people is that this is a task better left to professional pitmasters or your local paper-towel-on-the-table BBQ joint. So many of us are just afraid of messing it up.
But here's the good news: you won't. As long as you understand that ribs are a working muscle and become their best selves with the use of low and slow heat. You can do this with any grill. Literally - any. grill. You don't need a dedicated smoker, and you can even finish the project in your oven if you'd like.
So I have a friend named Dan. I met him through work. Dan is in his early 70's. For the past––I'm not EXACTLY sure on the time here––30+ years, Dan has grown tomato plants from seed beginning in the very early Spring. And when he hears that you have even a passing interest in the garden, he comes by with three plants––one of each of the varietals he grows––along with a laminated sheet of paper with information about each of the plants. Dan is the definition of good people. And I love my three little tomato plants.
One of the first big projects I completed when I bought my house was digging a large garden in the backyard, and we just barely made it in time for a summer full of tomatoes, cucumbers, okra, eggplant, peppers, and squash. The 20 x 30' patch somehow wasn't big enough for both eating and canning, so when spring rolled around again, I set out to expand our patch. Gardens are never finished, after all! (Check out our tutorial on how to hand-dig a garden here.)
The only thing I wasn't interested in expanding, though, was my water bill. Since we get on average 4 inches of rain per month during the growing season here in North Carolina (Apr–Nov), it was time to let the clouds handle the water supply rather than the city. Since this is mostly a money-saving project, I kept my budget really low because I preferred to have the materials pay for themselves as quickly as possible.
Read on for how to make a rain barrel on a budget!
Now that the days are warming up the thought of a hot latte with milk and cinnamon sure adds a drop of sweat to my brow. It's usually this time of year, I swap my typical addiction to hot coffee to sweet, syrupy iced coffee. I just can't get enough of the stuff!
The sun is out, sleeves are getting short, and that means: it's time to update your look for the season.
We have created two easy DIY projects that will add a nautical touch to your wardrobe without breaking the bank or having to buy a boat. Learn how to make your own knotted bracelet and...come sail, uh, away?
This just in: there's a giant ball of fire up in the sky, and it's really hot.
When it's 80 degrees and sunny, I have a hard time finding a good reason not to harness that free energy, instead of pulling in electricity from the burning fuel at my local power station (in my case, I think it's the nuclear plant just south of Raleigh) all to just dry some clothes.
A clothesline is a fantastic supplement to your laundry routine, so if you're like me and you've been putting off building one, here's a simple plan you can follow on a single Saturday—a shopping trip in the morning, a building session the afternoon.
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, they're not necessary at all. Cause with a little creativity and DIY ingenuity, you can turn the grill you already own in a smoker that can turn out tender, fall apart food fused with the flavor of fire.
You can buy cold brew coffee at a coffee shop. But, if it happens to be from a certain Seattle-based java-serving monolith named after a Melville character, or an pink and orange East Coast chain known for selling fried rings of dough for, uh, "placing" into your coffee, then what you're actually getting is cold coffee...that is, hot coffee that's been iced down.
Cold brew is an entirely different beast altogether. And with the weather warming up, it's time to cool our coffee down. Or, more accurately, never heat it up to begin with.
Any time of year, gin is a favorite spirit. It mixes well while retaining its character, and its aromatics complement a great range of flavors. But there's something so special, so obvious, about gin and springtime. If flavors had colors, gin's would be green, and it's a perfect chance to start putting ice back in our cocktails because the external temperatures are finally bearable.
My entire kitchen-consciousness shifts in the summertime. And I wouldn't have it any other way.
The mindset moves from something that is predominantly focused on the oven and range to one that is all about 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
Just like how many Americans think they don't have accents, I used to believe I was totally free of regional snobbery... until I moved away from Maryland after high school.
See, I grew up just between DC and Baltimore, I've got roots in the Chesapeake Bay stretching back at least 4 generations, so I know—Maryland doesn't really have a ton of nationally-recognizable cultural touchstones, except for one thing: the Chesapeake Bay blue crab. Marylanders are also persnickety about preparation methods, of which there are only three acceptable options: deep-fried softshell on a sandwich; fried up as a crab cake with extremely sparse filler; and steamed with Old Bay, hand-picked and dipped in melted butter.
So when I left my hometown and found other crustaceans being touted as "crab," my gut reaction was Man, that's not crab.
You know what, though? I love all kinds of seafood, so I was eventually willing to concede that here are a lot of other types of crab out there, and they were probably delicious. So I took it upon myself to try out Alaska's most famous seafood exports: the Alaskan king crab.
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 your food that flame kissed flavor.
But for all-around versatility, our vote goes to the charcoal kettle grill. This design has remained basically unchanged for nearly seventy years, and it has stood the test of time as an affordable, adaptable, and portable way to make dinnertime that much more enjoyable. Kettle grills such as the ubiquitous Weber are, as much as a pair of Ray-Ban Wayfarers or the Eames Lounge, a classic.
As I wrote in my post about bow ties, I used clothes as self-expression when I was younger. I was a kid who was self-consciously weird, interested in art, with eclectic tastes; my wardrobe reflected that. I was never sure what to do with socks when wearing shorts, so I did what any self-consciously weird/arty/eclectic kid would do, and chose socks that drew attention to themselves: argyles, stripes, colorful prints of anchors and hamburgers.
I still do wear colorful socks—under jeans to the store, with dress pants and a jacket, and everything in between—but after a recent refresh of my shorts rotation, I started wondering how to truly master sophistication with my summer getup. Read on for the full report!
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 surfaces don't have enough time to caramelize, brown, and develop that characteristic charred flavor that makes grilling worth the effort in the first place.
A solid grill thermometer can help, but here's the bad news: standard bi-metal dial thermometers, the kind present in almost all backyard grills and smokers, can be off by as much as 75° F in either direction. Which, if you're going for low and slow cooked flavors of barbecue, is enough to totally ruin your meal and your day. Here's how to fix it.
Spring seems to have arrived overnight, and with it comes the explosion of green as everything wakes up from its winter nap. First up? Time to fend off the weeds. . . and please don’t reach for that toxic stuff. It’s nasty for you, your yard, and everything around it. Instead, try this safer and super effective recipe.