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Let the Grill Times Roll

Photography Peter Frank EdwardsPhotos 9Issue JUNE 2018
“Whenever I’m going to a party, I’ll bring a jar of pickled shrimp—it’s always a hit,” says DiBernardo, who buys his shrimp from Captain Don’s on Highway 17 in West Ashley.Let the Grill Times RollSwig & Swine owner Anthony DiBernardo with his kids, Mia and AsherRib-eyesCoconut PuddingGrilled corn salad gets a spicy kick from a jalapeño.To glaze the rib eyes, DiBernardo bundles together savory herbs (thyme, rosemary, parsley, and tarragon), dunks them into melted garlic butter, and then brushes the meat. Don’t overcook your steaks; they only need about seven to 10 minutes on the grill for rare.Let the Grill Times RollWhen making coconut pudding, be sure the milk is hot before adding the flour and sugar; otherwise, it will take three times as long to thicken, DiBernardo notes.

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