We love to grill! Ours is a big silvery grill from Home Depot, but we equally enjoy the earthy aroma of charcoal and smoke. While Melanie is more inclined to grill fresh vegetables or an old fashioned Girl Scout S’More over a small campfire, David loves a plump blackened butt or a fat weiner dog. (I just had to inject my smart ass sense of humor). Of course my first “grills” were a starter George Forman and second-hand hibachi grill on my New York City apartment terrace.
But we want to discuss Big League Grilling. We invited Grilling Expert Elizabeth Karmel, to join us May 27, 2:28 pmET on the Connected Table LIVE! to discuss grilling tips. A native of North Carolina, Elizabeth is a chef, author restaurateur, television personality and entrepreneur. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three books: ”Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ”, “Soaked, Slathered & Seasoned: A Complete Guide to Flavoring Food for the Grill,” and “ Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More”
Elizabeth is the founding Executive Chef of Hill Country Barbecue Market in New York and Washington, DC and Hill Country Chicken in New York. And she is co-founder of CarolinaCueToGo.com, an “online barbecue shack” e-commerce site specializing in North Carolina whole-hog barbecue seasoned with her own signature Lexington-Style Vinegar Barbecue
As a sought after media personality, Elizabeth is frequently featured in an array of national magazines from Bon Appétit to Better Homes & Gardens, and was named one of the top 100 chefs by Saveur magazine. She appears regularly on all three network morning shows and is a guest judge on Chopped and Iron Chef. She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel. – posted by Melanie Young
Connect:
http://www.elizabethkarmel.com/
http://www.facebook.com/ElizabethKarmel
https://twitter.com/CarolinaCueToGo
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