outdoor-entertainment-pedia

Beer: Best Sipped Cool, Not Cold

If it has to be served "ice cold" it probably isn't a good beer.

Instead Daniel Kahn, brew master for Buckbean Brewing Company, a microbrewery in Reno, Nevada, says all beer should be served at 55-degrees Fahrenheit. "Because when it's too cold it numbs your taste buds, which in turn affects how you taste the flavors - or really, how you don't taste them," he explains.

So throw out what you know about a frosty mug of beer, to completely appreciate the vast array of brews being produced today let them warm a couple of degrees.

The Brewers Association classifies beers into two categories: ales - where the yeast ferments on top examples include IPA, pale ale, porter, stout - and lagers - where the yeast ferments on the bottom as in pilsners, Bocks or dark lagers.

Kahn knows a lot about both types. His two-year-old brewery began by producing one of each: a Bavarian Schwarz bier Lager called Black Noddy Lager and zesty ale called Original Orange Blossom Ale. These are beers that offer huge flavors; they're meant to be sipped, not chugged. Chilling them too much does more than numb your taste buds, "If you serve your beer too cold the gases don't release and you miss out on the aromas, which also affects taste." He says the next time you have a beer - or eat anything for that matter - plug your nose. You'll find your sense of smell is responsible for a lot of the flavor.

Tags: awards-main, beer, beer temperature, beertemperature, beertypes, Black Noddy Lager, Brewers Association, buckbean, BuckbeanBrewingCompany, entertainment-pedia, lagervs.ale, luxist-awards, main-pedia, Original Orange Blossom Ale, outdoor-entertainment-pedia, perfecttemperatureforbeer, serving temperatures, temperature

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How to Grill the Perfect Burger

by Rigel Celeste (RSS feed) —

Filed under: Dining

Nothing says summer like a perfectly grilled burger. Wow your friends and family alike with these tips for cooking up the perfect patty.

Don't go lean No one ever said perfect flavor was perfectly healthy. For the juiciest, most decadent cooked patty choose ground chuck with 15-20% fat. If you like your burgers very well done consider going even higher (more fat will let you cook longer without the meat going dry).

Size matters Use cold meat and clean, wet, cold hands to form patties that are 1/2" to 3/4" thick. Any thicker and you risk the outside getting overdone while you wait for the heat to reach the inside. Make the patties about 1/2" wider than the buns to allow for shrinkage, and avoid a 'poofed' finished patty by using your thumb to press an indentation in the center of each one before cooking.

Save seasonings for last Salt draws out moisture so season generously but season last minute, right before you throw the patty on the grill.

Don't overwork the meat Don't overwork the raw meat as you make patties and resist pressing on the burgers as they cook -- it only squeezes out the juices and dries out the burger (not to mention causes flame-ups). Try to flip each patty only once -- if they stick to the grill wait a minute and try again.

Don't rely on color for doneness Temperature is the only reliable way of telling if a burger is done or not -- it should be 160°F in the center.

Let the patties rest Let the cooked patties rest for 1-2 minutes before cutting or eating to let the juices stabilize. Biting in too soon can lead to a drippy burger with dry flavor.

For more great grilling options check out our Guide to Meat Cuts.

Tags: burgers, entertainment-pedia, food-pedia, grill, grilling, hamburger, hamburgers, main-pedia, meat, outdoor-entertainment-pedia

The Most Dangerous Fireworks Aren't Always the Biggest

by Rigel Celeste (RSS feed) —

The 4th of July is here and that means fun and fireworks. Fireworks shows are notoriously expensive to put on so hosting one in your backyard can be a real treat and a great way to entertain family and guests over the holiday weekend. Unfortunately fireworks can also be quite dangerous, with the potential for accidents and injuries ranging from minor cuts and scrapes to life threatening burns or worse. According to the CDC 7,000 people went to the ER for fireworks related injuries in 2008 over the 4th of July, and 7 people were killed.

So which fireworks are the most dangerous? It's not always the biggest, baddest, and most expensive ones that pose a serious health risk. Here are the top three most dangerous types of fireworks.

#1 Firecrackers (900 injuries in 2008) Potential for them to explode at close range and injure eyes, face, or hands.

#2 Sparklers (800 injuries in 2008) High risk for burning skin or igniting clothing because they're hand held and burn at over 1,000ºF.

#3 Rockets (300 injuries in 2008) Can fly into the eyes and face with great force.

Statistics show that setting up and using fireworks is much more dangerous than being a bystander, and young males under the age of 20 are most likely to get hurt. But there are exceptions to every rule and in reality anyone near the fireworks is at risk. Being careful, cautious, and responsible with fireworks can go a long way towards keeping everybody safe, but according to the CDC the only way to really prevent accidents is to hire trained professionals. And why not? You'll get a bigger, better show with less hassle and no worries about setup, take-down, and what's legal or illegal. Have a safe and happy holiday.

Source

Tags: 4th of July, entertainment, fireworks, main-pedia, outdoor entertainment, outdoor-entertainment-pedia, pedia-main

Lifestyle Expert Mar Jennings' Best Gardening Tips

by Carrie Coolidge (RSS feed) —

Filed under: Decor

Gardening and lifestyle expert Mar Jennings.

Few understand gardening better than Luxist Awards Panelist Mar Jennings. Mar is the in-house lifestyle expert and correspondent for Better TV and is the home expert for the Fine Living Network. Mar also appears on the Today Show, ABC, Fox, CNN, and many other national and local networks across the country. He is also the author of Life on Mar's: A Four Season Garden (S&J Publishing, $39.95).

In an exclusive interview with Luxist, Mar shares some of his best gardening tips. According to Mar, it is not too late to roll up your sleeves and get to work in your garden.

Luxist: It is already late June. What can someone plant now?

MAR: You might be surprised---and I meet many gardeners who think they're too late.

I recommend focusing on accent pieces where the garden seems bare. Ground cover plants and plants that come in small containers are the best options for getting you in and out of the garden quickly when it's so hot out. Any plant that blooms early in the Spring and has spent flowers is perfect for planting in summer because they will be focusing their energy on growing and not on flowering-plus most will be on sale. Another great bet is succulents.

What can be planted now for full sun and what do you recommend for partial sun? How about no sun?

MAR: Your local garden center can further advise you of things that are particularly good for your area, but here are some sure-fie items that I make use of:

Full sun: Decorative vines such as wisteria or trumpet vines, anchors for your garden such as dwarf boxwoods, and ornamental grasses.

Partial sun: Hydrangeas, hydrangeas and more hydrangeas are ideal. (Not that I'm biased or anything.)

No sun: When God gives you lemons, make lemonade. A full-shade garden can be as wonderful as a full-sun garden. Discover the endless varieties of ferns and hostas, intertwined in any shady area. These create height, texture and interest in an otherwise overlooked place. Introduce moss onto garden structures and stone walkways as an added feature that will increase in charm over the years.

Is it too late to plant vegetable plants?

MAR: For some things, yes. But don't give up! Lettuces, tomatoes, peppers and herbs can be started now---but not from seeds, but by planting the small plants already started. Another reason I love to encourage people to plant vegetables in the summer is because children are out of school and can be involved in the process---a learning experience for them and a family activity for you.

Tags: awards-main, decor-pedia, flowers, gardening, gardening-tips, luxist-awards, main-pedia, Mar Jennings, outdoor living, outdoor-entertaining, outdoor-entertainment, outdoor-entertainment-pedia, outdoors

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Serving Temperatures for Beer

by Carl Benjamin (RSS feed) —

Filed under: Dining, Spirits

The proper temperature for beer is important for taste and your enjoyment. If you serve beer too cold, it might be refreshing, but it will hold back most of its flavor. Serving beer, at room temperature, brings out the best in flavors and aromas. This is usually the best way for judging a beer, in contests.

However, most Americans like their beer cold. That being said, here are some guidelines to follow to bring out the best in your beer drinking.

Fruit beers should be served at between 40 and 50 degrees Fahrenheit.
Wheat beers and pale lagers should be served at 45 to 50 degrees Fahrenheit.
Pale ales and amber or dark lagers should be served at 50 to 55 degrees Fahrenheit.
Very strong ales, such as barley wines and Belgian ales, is 50 to 55 degrees Fahrenheit.
Dark ales, including porters and stouts, should be served at 55 to 60 degrees Fahrenheit.

The problem arises, because most brew pubs, restaurants and bars can't serve beer, at a variety of temperatures. Simply put, they don't have enough coolers. Brew pubs tend to serve the house beer, which is usually their specialty beer, at the preferred temperature.

Besides temperature, there is another important factor to consider. All beer should be poured into the middle of a glass. This prevents the loss of flavor and aroma. Many people pour it down the side of the glass, which reduces the foam (also known as "head") on the beer. However, if you let it sit for a few minutes, the foam will settle.

Finally, avoid shaking beer. Remove it from the cooler, with as little shaking as possible. Pulling it out straight up, is the best way to remove it from the refrigerator or cooler.

Tags: ales, beer, beertemperatures, brew pubs, entertainment-pedia, lagers, luxist-awards, main-pedia, outdoor-entertainment-pedia, stouts

Classic Cocktails Make a Comeback (with video)

by Carrie Coolidge (RSS feed) —

Filed under: Spirits

At the newly renovated Plaza Hotel, which recently underwent a $450 million renovation, Luxist visited the famous Oak Room Bar where we discussed the comeback of classic cocktails with Head Bartender Orlando Rivera.

"It is almost like jazz music," says Rivera. "Classic cocktails never die.

Orlando Rivera, who has worked at the Plaza Hotel for 21 years, presides over the Oak Room Bar. During his time there, he has seen cocktails come and go, but the classic ones, such as martinis, Grey Goose martinis, dirty martinis and Bloody Mary, are very popular right now.

Rivera also told us which are the proper garnishes for different cocktails. A Sidecar is garnished with a lemon, while a Cuba Libre is served with a lime. A Bloody Mary is served with a lemon or a lime, but a Gibson must be served with an onion pearl, not an olive.

We couldn't think of a better place to learn (or a better person to learn from) about classic cocktails than at this landmark location. Built in 1907 (originally as a bar for men only), the Oak Room Bar remains an iconic meeting spot for New Yorkers and visitors to the city alike.

Tags: bloody mary, bloody marys, BloodyMary, BloodyMarys, classic cocktails, ClassicCocktails, cuba libre, CubaLibre, entertainment-pedia, gibson, luxist-awards, main-pedia, martini, martinis, oak room, oak room bar, OakRoom, OakRoomBar, orlando rivera, OrlandoRivera, outdoor-entertainment-pedia, plaza hotel, PlazaHotel, sidecar

5 Top Tequila Cocktails for Summer

by Ariston Anderson (RSS feed) —

Filed under: Spirits

Despite the common misnomer, margaritas aren't really consumed much in Mexico, except for by tourists and by locals at beach resorts. Although it remains one of my favorite cocktails, on a recent visit to the Cazadores Distillery bar in Arandes, I was fortunate enough to receive a few bar lessons from the master herself, Cazadores Brand Ambassador Tania Osequera, who revealed some delicious alternatives to the standard lime drink. Gear up for summer and practice these five easy recipes in preparation for the hot months ahead. And for all you margarita enthusiasts, find one authentic recipe below.

Mayahuel
When in Arandas, it's a must to drink the local specialty, the Mayahuel, named after the goddess of agave herself. Arandes is known for its fresh-squeezed pink grapefruit juice, naturally sweet beyond anything you'd find in the States. The Mayahuel cocktail is enjoyed by jimadores after the harvest of the piñas, or agave plant cores. Oddly enough, New York's own club for tequila devotees, Mayahuel, fails to include the namesake cocktail on their menu.

To make a similar version:
Pour 4 oz. Pink grapefruit juice (fresh squeezed is ideal)
1.5 oz. Silver Cazadores over ice.
Sweeten to taste with organic agave nectar and stir.

Infused Tequila
For a large dinner party, nothing beats a pitcher of distilled spirits. For an alternative on the tired vodka blends, try this infused tequila recipe. It's just the thing for a hot summer night.
Pour a 750ml bottle of Cazadores silver into a glass pitcher, and fill with strips of cucumber and seedless watermelon. Store in the refrigerator overnight. Before serving, mix in a shaker with ice and a few drops of agave nectar. Serve over ice and garnish with mint.

Tags: cocktail recipes, cocktails, entertainment-pedia, luxist-awards, main-pedia, outdoor-entertainment-pedia, Tequila, tequila recipes

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What to Consider Before Furnishing Your Outdoor Deck

by Jack Weatherford (RSS feed) —

Filed under: Decor

Whether it's a brand new home or a home you've had forever, your outdoor deck can be a sanctuary. It can be a focal point or a place of complete and utter rest and relaxation. The last thing you need is to worry about the furnishings you've picked out for it.

There is a lot more to consider when selecting your exterior furnishings than aesthetics and comfort. Just like your interior decor, you have to think ahead and think about what is practical. Now, throw in the surface underneath it, not to mention the outdoor elements from the sun, wind, rain and snow. You have got to take these factors into account when thinking about exterior furnishings.

Here are a few tips worth your consideration:

What's your deck made of: You have paid for this absolutely gorgeous deck, custom made rails, deck boards in a diagonal pattern. Or maybe a straight pattern on the edges with a beautiful sunburst emanating from the patio door. You have spared no expense. You have demanded a number 1, dry treated deck board, that won't shrink, twist or split because it has been kiln dried before it was installed. Great choice for a deck. Now, you pick out some beautiful wrought iron furniture, including chairs, tables and umbrella stands.

Within a month, the bottom of all of that furniture will begin to rust and, not only stain your deck, but actually eat into the furniture. Treated deck boards, whether kiln dried or wet treated contain a large amount of copper. This has been a recent change that hasn't been generally advertised to the public. Treated boards used to have a high level of arsenic, which made the preservative very effective. Recently, it was decided that the arsenic preservative was dangerous to the general public.

Tags: decks, luxist-awards, main-pedia, outdoor decor, outdoor-entertainment-pedia, timbertech, trex

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How to Prep Your Grill

by Gina Manning (RSS feed) —

Filed under: Dining

Call it grilling or barbecuing, either way, it is fun and seems to bring together family and friends like nothing else, and the end result can be the tastiest ever if you follow these five grilling and barbecuing tips.

Choose your grilling method
Depending on what you are grilling, your cooking method will be different. Direct heat, where the coals/heat are directly under your food is used for quick cooking such as steaks, chicken, fish and veggies. Heat temp is high, usually around 450 degrees. Modified Direct is when the firebox is lower, this is used for larger cuts of meat or whole chickens that need more cooking time. Indirect is where the fire is not directly under the food, it is to the side. This is used for longer cooking times, up to 10 hours or longer, for very large cuts of meat or those that need longer cooking time to be tender such as brisket and whole pork loins. Smoking is for a very low cooking temperature, 250 degrees, and is used for items such as whole pigs, large racks of ribs and for smoking fish or making jerky.

Choose your fuel
You can use gas, charcoal or wood. If using wood, soak for at least 20 minutes before using. This will help keep the flames down and the heat high. You can mix your fuel by adding chunks of wood in a foil pan to your gas grill for extra smoke, or combine chunks of wood with your charcoal. Smoking uses only wood, preferably hickory, oak, mesquite, apple or cherry. Never use soft woods, or wood treated with chemicals

Prep your grill and other utensils
Make sure your grill is clean. You will also need long tongs to turn your food, meat thermometer to check the internal meat temperature, water bottle to contain flames, oven mitt to remove the food, foil for wrapping veggies, brush or mop for the sauce and a plate or platter to place your food on. Start your grill and make sure it is up to temperature prior to placing food on the grill.

Grill Placement
It might sound simple, but grill placement can be critical. If grilling several items at once, don't let them touch either to make sure the heat gets to all sides. Also, place items that take longer to grill closer to the heat source and items like veggies further away.

Heat control
You need to make sure you maintain the proper temperature. If you are cooking hot and fast make sure your grill stays hot. Opening the cover can reduce the temperature by 50 to 100 degrees quickly. If using a slow cooking method your grill needs to not get too hot. If it is too hot the outside of the meat will burn before the inside is done. You can cool it down by opening the firebox and letting out some of the heat. For wood flare-ups only, spray the fire w/ water from your water bottle. You should never use water on a gas grill. Wood will also have to be added during slow cooking to maintain the temperature. Most grills and cookers come with an external thermometer so you can monitor the temperature without opening the cover. If your grill does not have one, you can simply drill a hole in the top and use a meat thermometer inserted into the hole.

This post was contributed via Seed.com, AOL's new platform for freelance writers.

Tags: grilling, grilling meat, grilling tips, grilling tools, GrillingMeat, GrillingTips, GrillingTools, luxist-awards, main-pedia, outdoor-entertainment-pedia

How to Make a Classic Manhattan

by Carrie Coolidge (RSS feed) —

Filed under: Spirits

At the newly renovated Plaza Hotel, which recently underwent a $450 million renovation, Luxist visited the famous Oak Room Bar where Head Bartender Orlando Rivera shared with us some of his secrets, including how to make one of the most classic cocktails---the Manhattan.

Orlando Rivera, who has worked at the Plaza Hotel for 21 years, presides over The Oak Bar. During his time there, he has served classic cocktails to the great and near-great, including princes, presidents, powerbrokers, politicians, Hollywood stars, musicians and professional athletes.

The Manhattan is believed to have been invented at the Manhattan Club in New York City in the 1870's. The cocktail has not diminished in its popularity over the ensuing 140 years and is referred to as the "king of cocktails." We couldn't think of a better place to learn (or a better person to learn from) how to make this classic cocktail than at this landmark location. Built in 1907 as a bar for men only, the Oak Room Bar is now an iconic meeting spot for New Yorkers and visitors to the city alike.

Tags: awards-main, classic cocktails, classic manhattan, ClassicCocktails, ClassicManhattan, cocktails, entertainment-pedia, luxist-awards, main-pedia, manhattan club, ManhattanClub, oak room, oak room bar, OakRoom, OakRoomBar, orlando rivera, OrlandoRivera, outdoor-entertainment, outdoor-entertainment-pedia, plaza hotel, PlazaHotel

10 Tips for Successful Backyard Entertaining

by Rigel Celeste (RSS feed) —

Filed under: Dining, Events

Few things are better than enjoying good food, good friends, and good weather, and entertaining outdoors is a wonderful way to enjoy all three at once. Here are some tips to make sure your backyard get-together goes off without a hitch.

Skip tablecloths, or if you must have them invest in enough tablecloth weights to keep the wind from carrying everything away.
Set out at least one more cart or table than you think you'll need, because there's never too many places for guests to mingle, for drinks and glasses to accumulate, or for whatever else.
Control bugs and define a perimeter with incense or citronella tiki lamps.

Tags: backyard, entertaining, entertainment, luxist-awards, main-pedia, outdoor entertainment, outdoor-entertainment-pedia, OutdoorEntertainment, party

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The Basics of Planning a Picnic

by Rigel Celeste (RSS feed) —

Filed under: Dining

t's still a little early to be planning a picnic here in the Midwest but thinking about what I want to do once the snow clears helps me deal with cabin fever, plus the eventual picnic (when it does happen) will be all the better for the advanced notice. It's been years since I've been on a full-fledged picnic -- basket, blanket and all -- so I thought it wise to do a little research and compiled this list for making sure everything goes perfectly.

Location
Half the fun of a picnic is derived from relaxing and throwing down a blanket to eat somewhere unusual and different. Consider the person or group you'll be picnicking with and choose somewhere they'll enjoy, whether it's a park for the kids to play in or a scenic vista as a setting for romance. Check out this website for help finding a recommended location near you.

Source

Tags: dining, luxist-awards, outdoor-entertainment-pedia, picnic, picnics

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A Guide to Meat Cuts

by Andrea Hangst (RSS feed) —

Filed under: Dining

When it comes to grilling a steak, many home cooks often think that they can quickly run to the grocery store, pick any cut or steak they see, and just slap it on a hot grill and - voila! - a good dinner. However, many of us who have tried this have inevitably run afoul of the Great Beef Gods, with cinder-dry steaks or tough hunks of gray meat. Here is a very simple list of great cuts of beef for grilling, and the best ways to prepare them.

Steaks for One or Two

Filet Mignon: Butter soft, boneless and best served rare to medium-rare, this tenderloin steak is considered a delicacy. From the short loin, these exceptionally tender steaks are ideal for the high-heat sear of the grill because they are best served between rare and medium in doneness for best flavor. While filet mignon is famous for its tenderness, it lacks the deep meaty flavor and richness of the rib eye and strip steak. Consider topping the steak with a dab of butter after grilling.

New York Strip: Another meaty, big-flavored grilling classic, the New York Strip is cut from the tender short loin of the cow. Less marbled than a rib eye, but with a thick band of fat around the edge, the strip steak sears beautifully using direct heat over hot coals.

Porterhouse: The Porterhouse, like its little brother, the T-Bone, is a highly prized, and highly priced, cut. One half of this steak is the New York Strip, while the small meaty bit on the other side is a filet, cut from the tenderloin. These steaks come from the extra-tender "short loin" of the cow, which is located on the steer's middle-back. The meat is highly marbled and usually quite tender. They are excellent for grilling or quickly seared over hot coals and finished slowly over indirect heat. Marinating and seasoning can vary, but just sprinkling salt and pepper on it prior to putting it on the grill can also suffice.

Rib Eye: Arguably the champion of the grill, the rib eye steak is tender, flavorful and marbled with fat. The rib eye - named as such because it is the center cut of the rib section of the cow - are extremely flavorful but benefit from a good marinade. These can come bone-in or bone-out, or with a giant bone sticking out also called a "Tomahawk." Choose the bone-in rib eye to ensure a juicy, complex flavor. Most steak lovers prefer their meat served rare to medium-rare; this cut can even stand up to extra cooking time and still be richly flavored.

Tags: Beef, Cooking, Food, grill tips, Grilling, grillt ips, GrillTips, luxist-awards, main-pedia, meat, meat cuts, MeatCuts, outdoor-entertainment-pedia, Steak

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Ten Best Tips for Outdoor Grilling

by Michael C.Shipton (RSS feed) —

Filed under: Dining

Outdoor grilling is a great way to prepare a feast. Nothing tastes better than a meal cooked over hot coals or even (for you non traditionalists) a good gas grill. Innovation is the secret to successful outdoor cooking. I started with gas, graduated to charcoal and did my masters in wood. Over the years I discovered that eating a great meal became that much better with the knowledge that I had gained discovering the best ways to prepare it outdoors.

1. Start with good equipment
Do your homework when opting for a new grill. It really does make a difference. Keep it clean and perform periodic maintenance to stay at the top of you grilling game.

2. Invest in a some basic cast iron pans to compliment your grilling.
Keep your cast iron pans well seasoned and never ever clean with soap. Consider using a baking soda and salt mixture to clean your cast pans. It is great for veggies and even better for some basic desert recipes like apple cobbler.

3. Preparation is the key to a great meal
Try marinading the beef overnight to make sure it take on the right level of flavor you are hoping to achieve. You might even try some Italian salad dressing or a little red wine marinade which can make a cheap cut of beef a culinary delight. For chicken and pork, consider soaking the meat in a simple brine solution made with kosher salt, brown sugar and fresh herbs of choice.

Tags: Barbeque, charcoal, main-pedia, marinades, outdoor-entertainment-pedia, outdoorkitchens

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The Five Sacred Rules of All Private Golf Clubs

by Rigel Celeste (RSS feed) —

Filed under: Sports

Whether you're playing in Maine or New Mexico some things remain the same: the five sacred principles of how to behave at a private golf club. Each club has its own set of etiquette standards but these 5 rules apply everywhere.

Never throw a golf club in anger. Ever.
Don't change your shoes in the parking lot. It's tacky. Head to the locker room, that's what they're there for.
No blue jeans. Not even really nice, expensive ones.
Take your hat off when indoors or sitting down to eat.
Turn off your cell phone when on the course or in the clubhouse.

These are the basics that can be applied no matter where you go in the country, but if you're new to a particular course it is best to find out before you play what the particular etiquette standards are at that club. Some clubs are much stricter than the above list (i.e. no cell phones anywhere on the property, no swearing, women must wear skirts, etc) and you don't want to assume and embarrass yourself by inadvertently making a major social blunder.

Source

Tags: etiquette, golf, golfing, outdoor-entertainment-pedia, outdoorentertainment, sports, summer-travel, summer-travel-pedia, summertravel-pedia

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