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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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.
Read More →From our BBQ Board Community
From the BBQ Blog
Introducing The Grill Lab
Over the years, I've fielded literally thousands of questions about grilling and barbecuing. Everything from "What are BTUs and do they really matter when buying a grill)? to "Why is my brisket still tough—I cooked it to 190 degrees?" And do you know what I've noticed...
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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.
