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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The Juiciest Chicken Breasts
Grilled chicken breasts don’t have to be dry. Over the years, I’ve developed five strategies guaranteed to keep your chicken breast moist, however hot your fire.
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Extreme Grilling on a Shovel
Once you try this extreme grilling technique from the Australian outback, you’ll be hooked.
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Embrace the Popularity of Lamb
On any given evening, probably more fires around Planet Barbecue are lit to cook lamb (or mutton) than any other animal protein.
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From the BBQ Blog
Wham, Bam, Thank You, Ham
“If you have a ham in the house, you can face any situation.” So observed Edna Lewis, grand dame of Southern cooking (and spiritual founder of the Southern Foodways Alliance). She wasn’t talking about precious worldly cured hams like Italian prosciutto, Spanish jamón iberíco, or French jambon de Bayonne. No,...
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Hot Off the Grill
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Pizza Hits the Grill
Flame-seared pies now turn up at innovative restaurants around the world. Find out how to 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.
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Grilled Vegetables in the Style of Santa Margherita
Get into the spirit of spring with a beautiful platter of grilled vegetables.
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How to Make Professional Grill Marks
Get those killer grill marks that you see in professional photos.
