when the park is your kitchen

by:YEROO     2019-09-10
Touched By matt lee and ted leejune 30-
A football player, a Park BBQ can be an obstacle or a goal at best.
But for us, this is one of the great gestures of generosity of the citizens of this country.
The park BBQ restaurant is like a bus shelter in the pouring rain, making you happy to pay taxes.
It seems to be your own private kitchen in this beautiful place. Entertain! Park grills --
Solid Steel fire boxes fixed on poles-are widespread.
We saw almost the same park barbecue on the beach in San Diego Bay, the Interstate rest area in Tennessee, and the shore of the Wolf Pond Park on Staten Island.
From manufacturer to manufacturer (
There are at least three in America today), the two-
Part of the Park Grill is designed with heavy steel
Flat fire box, open on top and front, with an adjustable grate with handles on both sides that can be located at three heights above coal.
There are two steel brackets on the front edge of the grill to prevent anyone from leaving with a grate.
The grill is a home appliance, but whether it\'s brand new or--more likely --
This practical icon is coated with a thin layer of rust and may see decades of use and weather before it has to be replaced.
Advertising the best and worst features of the New York City Park Grill is its location.
\"The Park Grill is good, but they are the victims of their own popularity,\" said Henry J . \"
Stern served as Park Commissioner from 1983 to 2001.
\"Reservations are not accepted in the park, so who will get the grill?
Do they use it all day?
An hour at a time?
No system.
The Park and Recreation Department announced a total of 370 grills in five districts--
The Bronx has the largest proportion of 200, and Manhattan has the least proportion of 25.
There are 8 million people in this city, and every 21,621 of US calculate a negligible grill. 6 New Yorkers.
No surprise, an informal survey of the park
Grillers in Manhattan show that if you want to use a city --
On a sunny summer weekend, you \'d better be an early morning person.
Apparently ten.
A tenth of the law of the city park.
\"I\'m here from 7: 00. m.
Bernadette Smith, a 53-year-old nurse and chef, said: \"There are already people here . \"class veteran. It was 4:30 p. m.
A warm Saturday at Thomas Jefferson Park in East Harlem
Smith is preparing three picnic tables and three grills for her father\'s 90 s. birthday party.
She spent most of the morning and afternoon standing guard next to the grill, but during the day she paid her neighbors to see when she was preparing the rest of the meal in the apartment.
Another day, 12 grills in the East River Park between eight and ten streets have been claimed by eight. m.
Rico colon 33 former chef\'s assistant, arrived at the park at 5 in the morning, got three tables and three grills, he planned to make a menu of pork chops, chicken, steak on it, to he nephew of second child kebab and chicken wings
Birthday party that afternoon
Because he expected more than 30 family members and friends, he added the grill to the park with his own grill.
To get a better chance when you want a grill, it\'s a good idea to call the city, county and state parks in your area to determine the exact location of all their grills.
Our favorite in New York is the northern picnic area of Orchard Beach Park (
\"Bronx Rivera \")
East of Meadow Lake in Flushing Prairie
Corona Park in Queens
A remote location is probably the most beautiful option, and walking the extra distance may guarantee an available grill.
About three miles north of Hudson. Y.
Located in the middle of the Hudson River, Stockport is a dense forest island, which is not much larger than the football field. There are two grills in the open space on the beach side.
From the vegetation that grows around them, they are not used this season.
Our first barbecue tour this year was in a less remote potential Park in Brooklyn, where Shell bands were seen, sheltered by a grove of elms.
After the evaluation of our website, we designed a simple three
Taking into account the cooking area of the standard Park BBQ area, the course menu for six people (18 inch by 14)and features (
Three rack levels).
Because this effort is as much as cooking, our menu is to minimize the material and equipment that goes in and out of the park.
Guests usually go hungry when the fire happens, so we know we want a quick
Grilled appetizers.
At home, we marinated an hour of peeled shrimp in a simple tart and spicy buttermilk marinade, jal-chopped jalapeno and ground ginger, then we soak the shrimp in the water for 10 minutes, so they don\'t light on the grill.
We put kebabs in a gallon.
The size of the freezer bag transported to the site.
We think the main course should be as simple as the burger (or even easier)But honesty.
The simplest protein we know is our grandmother\'s marinated steak. -
She has long forgotten the source of this recipe, but we like to think that this recipe is inspired by her childhood in Japan and her golden years in the South: half down
Half a Bourbon
A glass of soy sauce (Not reduced.
Sodium is garbage, she suggested. and a half-
Put a glass of water into the freezer bag, add the steak, seal it, and marinate it in the refrigerator for two hours.
She baked it in the oven.
We will have barbecue outdoors.
Two side dishes-
Bake one, cold one-
Seems to provide the right balance.
For the baking tray, we chose a \"hobo pack\", a way of cooking that anyone is familiar with, whether it\'s scout or camping history.
Foil o bag is Foil-
Wrapped vegetables or meat cooked directly in hot coal. A well-
With a hobo pack of plenty of moisture and herbs, cook the thick vegetables such as potato chips, broccoli or Brussels sprouts in about 15 to 25 minutes.
These bags can be thrown together very quickly at home and they stack well in the cooler.
We made a warm potato salad with new potatoes, red onions, oranges, oregano and garlic and added a mustardy vinaigrette.
We have a cooler and a bag of essentials: Matches, pliers, a sturdy spatula, oven gloves, garbage bags, paper towels, cutting boards and a Amoy sponge. And a 15-
Easy pound bag-
Ignite charcoal.
We placed about 8 to 10 pounds charcoal bricks in the upper left corner of the grill, lit the pile, and redecorated the grate at the lowest setting to disinfect the grill.
During the midsummer season, most of the grill racks in the Park are well seasoned and only need to brush the cooking oil once.
If we encounter some rust on the surface, we wipe it with a sponge and wipe it with a wet paper towel.
After nearly 15 minutes of advertising, the flame has subsided, and again we pull the grate forward and distribute the bouquet to the left for about three depths and a lower, no. as-
There is only one coal deep in the hot zone.
We placed two tramp bags side by side on the low coal, and placed some coal from around the high coal and between the bags.
We replaced the grate, brushed the brush with olive oil, then roasted the shrimp in batches at high temperatures for 4 to 6 minutes each side until they turned pink with opaque stripes of several photos-
Perfect Grill marker.
We put a piece of lime at the end of each skewer, handed each guest one, and placed the flank steak in the hottest part of the grill.
When the hobo bag is steamed and the steak hisses, the guests hold the shrimp string like candy.
The spicy, slightly burnt shrimp block works well with fruit, tropical ginger and mango, and it\'s a truly portable dish ---
No plates or utensils are required, just paper towels are required.
Just before the steak started, we added some pecan fries to the coal to improve the aromatic quality of the smoke and remove the easy-
Ignite charcoal bricks.
When the tramp bag is ready to fall off the coal, the flank has become beautiful brown on both sides.
We took out the steak and coordinated to retrieve the tramp bag.
When one carefully removed the grill grate, the other lifted the coal bag out of the coal with a firm baking shovel and pliers ---
Both are indispensable in this case.
We put tin paper bags on the picnic table and let them cool down for a while we cut the steak.
For a group, the flank is an ideal cut, as it becomes thinner at both ends and thicker in the middle (
As the heat of the fire contracts the muscles and becomes thicker).
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When steak is rare in the middle, it also offers medium and good proportions
Do a slice at the end, which closely matches the popularity of each of our friends.
We opened a hole at the top of the still.
The steaming tramp packed and assembled the plates with steak slices, vegetables, and a simple green salad we had made before.
There was a shadow in the advertisement for a tramp bag, but the other bag was perfectly cooked;
Both of them have impressive three.
The size taste of this original oven.
As long as the grill is hot, we will try to bake some of the white peaches and plums we bring for dessert.
We cut each into two halves, remove the pit, and then let the cut surface air-
Dry for a few minutes to increase their brown potential.
We put the fruit on the most greasy part of the grill for about 5 to 10 minutes until half of it is visibly softened at the edge and starts hissing.
Then we flip them and move them to the edge of the grill to warm them up on the skin until we are ready.
After about 20 minutes, they softened into a cup of roasted peach nectar like a pudding, leaving a delicious taste from all the previous meats.
In our view, the park barbecue experience was an unqualified success.
There are a few questions: it\'s annoying when we forget to brush olive oil from the grill;
This is especially true when we bring too little charcoal.
But we opened a lot of parkland grills in different places and found it hard to beat the obscure Thoreau-
Just like the thrill of cooking with an acre of elbow room. )
Ginger and pepper grilled shrimp Time: 15 minutes, 1/2 cups low in 1 hour
Fat buttermilk 1 tablespoon freshly ground ginger chili sauce, 2 cloves of garlic, 1 teaspoon of Jewish salt 1/2 teaspoon of freshly ground black pepper 18 prawns (
About 1/4)
, Peel and remove the pulse, leave the tail of 2 mature mangoes, peel and cut into 1-
Small lime, cut into 6 wedges. 1.
Pour buttermilk into a medium bowl and add ginger, pepper, garlic, salt and pepper.
Mix and stir.
Add the shrimp and stir thoroughly to the coat with a wooden spoon.
Marinate in the fridge for 1 hour. 2.
Soak 6 wooden strings in water for 10 minutes.
Place 3 shrimps and 2 mangoes on each skewer respectively, alternating between shrimp and mangoes. 3.
Make a fire in the grill.
When the flame fades and the coal shines, bake the shrimp for 4 to 6 minutes on each side until the shrimp is opaque.
Serve each skewer with a piece of lime.
Output: 6 copies.
Time: 35 minutes 1 pound of new potatoes (about 14 golf-ball size)
Cut and cut into eight points and two medium navel oranges (
About 3/4)
, Peeled and segmented 4 slices of orange peel, 1 inch long, 1/2 long-
Medium red onion (inch wide2)
About 3/4)
, Peeled, trimmed ends, cut into 6 slices of 2 tablespoons of fresh oregano leaves tightly packed, wash and drop 1 teaspoon of coarse salt 1/2 teaspoon of freshly ground black pepper 2 tablespoons of granular olive oil 3 tablespoons. 1.
Mix potatoes, oranges, orange zest, red onions, oregano, salt and pepper in a large bowl.
In a small bowl, stir the mustard, vinegar, and garlic evenly, then add olive oil to the fine stream and stir until the emulsion.
Pour the seasoning on the mixture of potatoes and oranges and mix it gently. 2. Tear off 6 12-
Heavy inch sheets
Working aluminum foil and piles in two piles (
Three each).
Pour half of the potato mixture into the center of each piece of top foil.
Shape the ingredients on each sheet into a pile of 6 inch x 6 inch and pour any seasoning left in the bowl on a pile.
Pack the ingredients in each pile at the top of the aluminum foil, seal them well, followed by the second and third. 3.
Make a fire in the grill.
When the flame fades and the coal glows, carefully remove the grill and place the hobo bag directly on the coal.
With pliers, collect some hot coal around the tramp bag.
Replace the grill and cook for 25 minutes.
Remove the grill grate from the grill and remove the hobo bag from the grill with kitchen gloves or spatula.
Cut a vent through the top of each package and provide service.
Output: 6 copies.
Grilled Flank Steak Time: 15 minutes, add 2 hours to marinate 1/2 cup bourbon1/2 cup soy pan 1 1/2 pound flank steak. 1.
Mix the bourbon, soy sauce and half a glass of water in a small bowl to make the marinade.
Pour the marinade into the gallonsize self-
Food storage bag sealed.
Put the steak in the bag and turn it over several times so that the whole wound is coated with a layer.
Put in the refrigerator after 2 hours to marinate, and turn over the steak once after 1 hour.
Pour out the marinade and dry the steak with a paper towel. 2.
Make a fire in the grill.
When the flame fades and the coal glows, the steak is roasted for 4 minutes on one side, and the medium rare is 5 minutes.
Taste the steak and grill for 3 to 4 minutes. 3.
Transfer the steak to the cutting board and lightly cover it with aluminum foil for a 5 minute break.
Cut the steak horizontally into 1/8-inch-thick slices.
Output: 6 copies.
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A version of this article appears on page F00001, national edition, June 30, 2004, with the title: When the park is your kitchen.
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