Hmmmmmm…….
Nice Hass: Bon Appétit’s Adam Rapoport puts avocados in strange places
For Adam Rapoport, firing up the grill is kind of like playing 18 holes.
“You never get it exactly right. The elusive quest for perfection is what keeps us coming back,” says the editor-in-chief of Bon Appétit. “When you do get that perfect char, it’s like hitting a hole in one and thinking you’re Phil Mickelson.”
To help us up our grilling game, Bon Appétit recently released its manual of outdoor cooking, The Grilling Book ($45). But Rapoport recommends using the book’s 350-plus recipes as a loose guide: “You really have to grill by feel.”
Rapoport’s a meat-and-charcoal man (always charcoal; seriously don’t get him started on gas grills). But for our second installment of “Take Back the Grill,” he stopped by the TT fire pit to share some advice about vegetarian grilling.
In this quick video, he shows us an ingeniously foolproof technique for grilling what may at first appear ungrillable: creamy, go-with-anything Hass avocados (see the recipe).