Win my new book!
Enter to win a copy of Man Made Meals: The Essential Cookbook for Guys.
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Get Familiar with Salsa
Do you know what America’s favorite condiment is? If you think it’s ketchup, guess again.
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Introducing The Grill Lab
Announcing The Grill Lab, where you’ll learn more about the benefits of brining; what aging really does to steak; the chemistry and physics behind the smoke ring, and more.
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Just in Time for Easter
Find out how to make an awesome smoked ham and what to look for when buying one.
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Fire It Up for Passover
Passover has no traditional link to grilling, but, in the Raichlen household, any holiday becomes an excuse for firing up the grill.
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From the BBQ Blog
The Salsas of Mexico
Photo (clockwise from left): Grilled Tomatillos by Taz; Pico de Gallo by jeffreyw; Mango Salsa by Maggie Hoffman Quick: what’s America’s preferred condiment? Ketchup? Mustard? Mayo? No, mis amigos: it’s salsa. Born in pre-Colombian Mexico, this ancient condiment uses every flavor blaster in the New World arsenal—chilies, tomatoes, alliums, citrus, even squash seeds. And if you think salsa comes solely tomato red or tomatillo green, you haven’t experienced melon, papaya, or pineapple...
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Hot Off the Grill
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Make Your Own Rubs
There are dozens of brands on the market, but rubs are easy to make from scratch at home.
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The Best Steaks for Grilling
Find out about 10 great steaks for grilling.
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Pizza Hits the Grill
Flame-seared pies now turn up at innovative restaurants around the world. Make your own.
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Honey-Glazed Hong Kong Wings or Drumsticks
Brushing honey on the chicken as it cooks creates an exceptionally crisp, sweet skin.
