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30 days of grilling
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“It's been about two years of construction…six months of conceptualization of menu. In 24 hours we'll know whether we've accomplished it.” Join Ari Kolender, chef and partner at Queen Street in Los Angeles, for a day behind the scenes as he prepares to open his Charleston-inspired raw bar and grill for the very first time. “This has been ours by ourselves for over two years, and we're about to give it away.”
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Bon Appetit deputy editor Andrew Knowlton spends 24 hours at Franklin Barbecue starting out at 6:00 am and meeting fans of the restaurant who have been waiting since 4:00 am to be the first in line. He spends the rest of the day learning how they barbecue meat so delicious the brisket has sold out every day since Franklin's opened.
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It takes hours to get ribs fall-off-the-bone tender (and flavorful), but this video's just 3 minutes long and show you all you need to know.
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Following the success of 24 Hours in Waffle House, Bon Appetit is thrilled to send Andrew Knowlton to Franklin BBQ in Austin, TX. Making BBQ is a 24 hour job. Watch Andrew spend the night smoking meats, prep dishes in the morning, sell beer to the line of people who show up three hours before opening, and serve what he has called the best barbecue in the country.
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“People are going to decide whether or not we’re good. It's how they feel when they leave—that’s going to determine whether or not they’re going to go come back.” Chef Evan Funke brings Bon Appétit along for a day of sourcing California farm-fresh ingredients, designing a menu, and operating the kitchen of his new, namesake restaurant in Beverly Hills.
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You really can't go wrong with a grilled cheese sandwich, whether it's a diner-style classic or stuffed with sardines. Join Claire Saffitz, Brad Leone, Chris Morocco, Sohla El-Waylly, Carla Lalli Music, Priya Krishna, Molly Baz, and Amiel Stanek at home as they make eight riffs on the perennial favorite.
Get our recipe: A Perfect Grilled Cheese Sandwich
Get our recipe: A Perfect Grilled Cheese Sandwich
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No need to fire up that grill. You can make this perfectly seared steak in your kitchen.
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Pitmaster Bryan Furman is changing the rules of barbecue at B's Cracklin' in Atlanta, Georgia's Westside.
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There’s nothing that tastes quite like fresh fish and calamari grilled over super-hot coals, especially when those coals are white binchotan. Chef Bryce Shuman of Betony shows the Brothers Green the way.
Read More: How to Grill Fish, Whole or Filleted
Read More: How to Grill Fish, Whole or Filleted
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Follow chef/owner Greg Baxtrom through an entire day at his restaurant Olmsted, from sourcing ingredients and organizing prep work through serving dinner in the heart of Brooklyn. Running a successful restaurant like Olmsted with a dynamic, seasonal menu is no short order - and chef Baxtrom leverages a backyard garden to keep things interesting in the kitchen. Take a first hand look behind the scenes to see what really goes into serving high-quality cuisine day in, day out.
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Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
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No time to cook? We've got you covered. With 10 basic pantry items and 15 express line ingredients, you can make a week's worth of quick dinners with very little time.
Spice up your grilled cheese game with some pimiento cheese and apple-cherry chutney. We promise you there will be no regrets. http://weightloss-tricks.today/recipe/grilled-pimiento-cheese-sandwiches-with-apple-cherry-chutney
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Watch barbecue expert Adam Perry Lang demonstrate his "rib roast cooked like a steak" and other techniques from his cookbook, Charred & Scruffed.
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Jake Johnson shows us his go-to grilling methods.
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Butcher Brent Young from The Meat Hook joins Bon Appétit to break down what happens to the same cut of sirloin steak when it’s dry-aged for four different durations.
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Bon Appétit spends a day on the line with chef Annisha Garcia of Son Del North in New York City. The viral NYC burrito shop serves up to 10,000 burritos a week, with its internet-famous bean-and-cheese burrito putting it on the map. Inspired by her childhood in Tijuana and Northern Mexican grilling traditions, see how a small West Village restaurant became one of New York City's most talked-about burrito spots.
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Ann Cromley, sous chef at Chez Panisse in Berkeley, California, brings you along for an entire day of behind the scenes prep and service at one of America’s preeminent farm-to-table restaurants.
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We challenged Harold Villarosa to grill up a homemade cheesesteak better than one he had delivered. Was he up to the challenge?
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Sarah Baldwin, Executive Sous Chef at Osito in San Francisco, take us behind the scenes for an entire day of working the fires and serving plates at a restaurant with no standard stoves or ovens—just old fashioned open flames.
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While New York City may not be a city known for its barbecue, Hometown Bar-B-Que stands apart as a truly great spot to meet your smokey meat needs. We sent Alex Delany to go try one perfect bite of every item on the menu at this joint, and we also sent his buddy Brad Leone along for the ride.
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Bon Appétit spends a day on the line with Eric Hastings of Fiasco BBQ in Austin, Texas. Eric made his name in the culinary world as Beverage Director at the world-renowned 3 Michelin star-winning Jean-Georges New York - but left it all behind to pursue his passion from inside a BBQ truck.
Fiasco BBQ's new home is Rosewood Social Club 1309 Rosewood Ave, Austin TX 78702
Director: Ian Stroud
Director of Photography: Alex Le
Editor: Rob Malone
Talent: Eric Hastings
Line Producer: Jamie Rasmussen
Associate Producer: Justine Ramirez
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Ian McGar
Assistant Camera: Ana Lorant
Sound Recordist: Will Short
Production Assistant: Emily Berk
Post Production Supervisor: Alexa Santamaria
Supervising Editor: Brandon Henninger
Assistant Editor: Andy Morell
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
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Bon Appétit brings you along for a day with Egyptian pitmaster Kareem El-Ghayesh at KG Barbecue in Austin—where Texas barbecue is being transformed by incorporating the bright flavors of the Middle East.
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Want to make brick oven-style pizza but lack the equipment? Well, fire up the grill because it's about as close as you can get at home! The Bon Appétit Test Kitchen's very own Carla Music shows you how to make the only grilled pizzas you'll ever need!
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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.