When you're craving the meatiest, most succulent burgers around, page through this collection of irresistible beefy takes on the great American sandwich. The toppings won't disappoint: We stacked beef burgers with an assortment of final finishes, including fried eggs and tangy shredded pickles.View Slideshow
Kombucha tea is a fermented tea gaining popularity for its health benefits as a functional drink. You can find lots of kombucha tea products in health food stores and on supermarket shelves, but you can make kombucha at home using our kombucha recipe and tips for how to make kombucha, from making the SCOBY to bottling the finished kombucha.See More
Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!View Slideshow
Zac Brown Band executive chef Rusty Hamlin shows how to make three flavorful one-bite appetizers on the grill.
In May, thousands of grilling enthusiasts gathered in Chicago's Lincoln Park for two days of grilling demonstrations, tastings, and more at the first-ever Better Homes and Gardens and Weber Chill and Grill Festival.
Grilling pro Rusty Hamlin taught festival goers how to make three different appetizers on the grill. Get the scoop on the following slides.
To make his zesty steak appetizer, Rusty starts with the corn salad. He brushes ears of corn (husks and silks removed) with olive oil and seasons them with salt and pepper before placing them on the grill. "I like to get a little char flavor on the corn, so I grill it out of the husk," he says. After grilling, Rusty cuts the corn from the cobs and combines it with the other salad ingredients.
The thick New York strip steaks are seasoned with salt, pepper, and blackening seasoning before Rusty grills the meat to medium doneness. "One of my rules of cooking meat is to always preseason, and then taste it when it's done and add additional seasoning if needed," Rusty says. "You can add more, but you can't take it away."
Top crispy hoe-cakes with a slice of blackened steak and a little of the corn salad and aioli for a colorful presentation.
Pulling from his Louisiana roots, Rusty makes a shrimp and crab salad spiced with lemon and hot sauce for his second appetizer.
To start, plump shrimp are threaded onto skewers and seasoned with salt and pepper. The shrimp cook quickly and are ready once they are opaque.
Rusty quickly chops the cooked shrimp once it comes off the grill. All of his other salad ingredients are prepped, including the crab. "I always try to use local ingredients when we are on tour," he says. "Use local crab if you can get it."
Rusty uses cucumber rounds to serve the salad, but he says crackers work just as well. To make the job quick and easy, he uses a small ice cream scoop to portion out the salad. A few chives on top, and it's ready to serve.
The name of Rusty's third appetizer comes from the surprising mix of ingredients -- kiwifruits and avocados -- that's served over grilled flatbread.
Stir chopped red pepper and cilantro into the mashed avocados. "If you don't like cilantro, add oregano or chives instead," Rusty says.
Meanwhile, Rusty puts the flatbread on the grill to toast and take on a hint of smoky flavor. "Keep the bread on for a while; you want it to be nice and crispy," he says