A Close Look at the American Grill Print
American cuisine has evolved over the generations as a result of the melting pot that we are. Many traditions have combined to create so many eclectic menus. I mean, how lucky are we that we get to eat pizza for breakfast?
However, one particular set of flavors, in my mind, has become synonymous with American cuisine. Enter: American Grill.
Starting with breakfast and ending with the best steak you’ve ever had, American Grill is all about high-quality ingredients. You’re using real buttermilk, not powder. You’re using real blueberries, not blueberry sauce.
My Personal Love Affair with the Grill
Believe it or not, I learned to grill while backpacking when I was young. I’d make scrambled eggs with trout over the fire. I knew bacon could last most backpacking trips, so you know I’ve eaten countless sets of pork and beans.
While you may not have learned to grill in the Rocky Mountains like me and my buddies, you certainly use a lot of the same methods on your backyard grill or even on the stovetop.
American Grill, The Kitchen Print
In one of my latest SPICES prints, American Grill, Brian Keating and I feature the flavors commonly used in American cuisine. By listing flavors by categories and common use, the print is meant to be something to admire and inspire. Use it to get ideas for your next steak spice blend or your next chicken marinade or your spicy vegetable medley.
American Grill and all the prints in the American Kitchen Series of SPICES Prints are available now. Click here to order yours.
It was so nice to learn about the changes and that ralely Lamb’s is still the same great ol’ spot to visit. I love going there with my family when in town.We held my college graduation dinner there in 2004 and the staff was gracious, the food excellent. I was proud to slide right into a rich, old Utah tradition.