Reasons (and Tips) to Make Grilled Pizza Now
Flame-seared pies now turn up at innovative restaurants across North America—and around the world. Why is pizza even more irresistible when cooked on the grill?
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Pizzacraft Outdoor Pizza Oven Sweepstakes
Enter for a chance to win a Pizzacraft Pizzeria Pronto outdoor pizza oven, which reaches cooking temperatures of over 700 degrees Fahrenheit and cooks a pizza in only 5 minutes.
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New Kid on the Block: Pellet Grills
“It’s easy—maybe a little too easy,” I told the crowd of Barbecue University students gathered around the first wood pellet grill many had seen. That was five years ago.
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9 Silicone Uses for Barbecuers and Grillers
Hand protection is essential in barbecuing and grilling—not just for pulling pork, but for handling hot chimney starters, “uncanning” beer can chickens, and testing ribs for doneness by tearing them apart with your fingers.
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Project Smoke Coming to Public Television
It’s official! I’m going back on Public Television to create a new show—Project Smoke. Our mission: to do for smoking what Primal Grill and Barbecue University did for grilling.
Read More →Recipes and Crowd Favorites
From the BBQ Blog
5 Reasons (and 5 Tips) to Make Grilled Pizza Now
Grilled pizza was created more than 30 years ago by George Germon and Johanne Killeen at their restaurant Al Forno in Providence, Rhode Island. Flame-seared pies now turn up at innovative restaurants across North America—and around the world. Enter here...
Read More →
Hot Off the Grill
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Raichlen on Regional-Style Ribs!
Which rib? As with so much in barbecue, there are striking regional differences.
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Smoked Olives and Almonds
Try this super-easy appetizer when you're looking for something different.
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Chocolate Meets Grill
Grill masters are harnessing chocolate’s unique flavor profile.
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Valentine’s Day with Heart
A barbecue icon in Peru and Bolivia: beef, veal, lamb, and chicken hearts.
