The Thrill of the Grill

Nothing complements the heat of summer like the sizzle of food on the grill. Whether your cookouts are for standard backyard fare or a five-star extravaganza, Evansville Living has your guide to making this season’s grilling a fiery success.

First, The Meats:
• Try four mouthwatering recipes at your next cookout.
• Become an expert on ribs with Jim Johnson.
• Learn the best way to build your own burger from Bassemier’s Grill Supply Co. chef Jeff Raymond.

Next, Fuel Your Fire:
• Get ready to debate the pros and cons of different grills and fuel types.
• See how the Big Green Egg takes grilling to the next level with new technology and new dishes.

Additional Eats:
• Don’t skip out on your sides, especially the Midwest’s staple, Silver Queen sweet corn.
• Cool off with Sande Thomas’ recipe for watermelon gazpacho.
• It’s all about the seasonings. Try these locally made options.

More Tips:
• Brush up on your cookout vocabulary with this glossary of grilling terms.
• Don’t have your own grill? Find your new favorite public grilling spot.

Photo by Zach Straw. Staging by Bassemier’s Grilling Supply Co.

On The Cover:
Seasoned with salt and seared to perfection on a Big Green Egg by chef Jeff Raymond, these show-stopping tomahawk steaks were a highlight of our photo shoot at Bassemier’s Grilling Supply Co. and are sure to be the piece de resistance of your next cookout.


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Jodi Keen
Jodi Keen
Jodi Keen is the managing editor of Evansville Living and Evansville Business magazines.

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