Magazines.com Blog

Food

June 25, 2010

Overcooked or Well Done? Every Day With Rachael Ray Publishes First-Ever Grilling Issue

everydayrachaelray_june2010.jpgThe onset of summer has fanned the flames of grilling popularity, and most food and cooking magazines gave the subject no less than premium placement as their cover stories. Every Day With Rachael Ray magazine not only followed suit, but also took the sentiment further by making its June/July edition its first-ever “Grilling Issue.”

But in a sea of June and July covers proclaiming “Easy grilling,” “Summer starts here!,” “Best grilling recipes ever” and “Summer grilling guide,” was Every Day With Rachael Ray’s nearly 200-page double issue–100 percent of which is dedicated to the subject–overcooked or well done?

Since more than 80 percent of North American households own a grill or smoker and more than 50 percent fire them up year ’round, according to the Hearth, Patio and Barbecue Association, I’d say this Every Day With Rachael Ray issue would appeal to a large audience with an apparent appetite for grilling.

Many other food and cooking magazines have something to offer these
grill masters too, but mostly in the way of recipes. For the spatula-and-tong proficient and marinade fluent, summer issues from Better Homes
and Gardens, Cooking Light, and Food & Wine magazines may be enough to satisfy.

But
for the curious chef or the novice eager to learn, Every Day With
Rachael Ray’s grilling issue goes well beyond recipes, covering
everything from getting started with the right equipment to managing
your time at your cookout. Here’s a preview of what’s inside:

Recipes,
Lots of Recipes:
Nearly 500 recipes, tips and tricks cover
everything from burgers, pizza, chicken, steak and ribs to veggie
burgers and desserts like Grilled Bananas Foster, Grilled Blueberry
Turnovers and Grilled Nectarine-Bourbon Ice Cream.

The Great
Grill Debate:
Which method should you use, charcoal or gas grilling?
These pros and cons don’t declare a winner, but rather offer some
pointers that will help you get the most out of your grill, whichever
your preference.

Tools of the Trade: From grills and grill pans
to best natural woods for smoking meat and getting the right cuts at the
market, recommendations are offered on everything you’ll need to pull off your next
cookout.

Soak It In: Marinades, that is. In
addition to sauce recipes, there’s a four-page spread with tried and
true reader suggestions on marinades among other grilling tips.

Sit
Back and Relax:
Just because you’re hosting the cookout doesn’t mean
you have to miss it, at least not with these low stress strategies for
decorating, grilling and serving the meal, giving you time to enjoy the
party with your guests.

Time for Tailgating: If you don’t want
grilling season to end with Labor Day, simply follow the magazine’s steps to keep
the grill fires (or the gas power) burning–no matter that the weather
outside might be frightful.



About the Author

Michelle Ryan
Michelle Ryan
Michelle Ryan is obsessed with good food, great shoes and Alabama football way down South in Savannah, Georgia. She hasn’t met a kitchen gadget she hasn’t at least thought about buying (trying them is another story) and devotes her time to Bikram Yoga, baking and trying to overcome long-held finicky eating habits.