Newsletter Archive
We took an informal poll, and discovered (not to our surprise) that having filled their Thanksgiving plates, most people first steer their forks to the side dishes—mashed potatoes, the infamous green bean casserole, and bread stuffing.
Not throwing shade on turkey, of course, but we rounded up some of our favorite grilled or smoked side dishes. (The only exception is Claire’s Cranberry Walnut Bread, which could be baked in an oven.) So if you’re ready to add a new item or two to your T-Day menu, read on. And Happy Thanksgiving to all from Steven, Barbara, and the Barbecuebible team.
Explore the art of outdoor cooking with our blog, featuring a tantalizing Campfire Pot Roast recipe crafted in a Petromax Dutch Oven. Uncover step-by-step instructions, pro tips, and the joy of savoring a flavorful, slow-cooked meal beneath the open sky.
Holy Grail Steak’s Kobe Japanese A5 Wagyu Ribeye and the cutting-edge Schwank Grill, which reaches an astonishing 1500 degrees Fahrenheit, will elevate your home dining experience. This rare Kobe beef, known for its strong marbling and scarcity, guarantees a delectable, melt-in-your-mouth experience. This gastronomic excursion assures an exceptional steakhouse experience when combined with Holy Grail Steak’s Wagyu Tour Pack, which includes top-grade steaks.
The propane-powered Schwank Grill creates the ideal sear in minutes, delivering a golden and crispy outside without overcooking. Say goodbye to long waits, since most steaks are cooked in just three minutes, outperforming typical gas barbecues. With Holy Grail Steak and the Schwank Grill, you can enjoy the pinnacle of steak perfection at home.
Preparing a Thanksgiving meal can be a daunting task, especially for first-time hosts. But the centerpiece of the meal—a moist, Instagram-worthy, and gloriously burnished smoked turkey with Rockwell-esque aspirations can be one of the easiest dishes on your T-Day menu. Really. Read on.
One of the most important aspects of your outdoor cook, whether you are grilling or smoking, is being able to control and monitor the temperature of your food and the temperature of your grill. A lot of the time the built-in thermometer on your grill can be inaccurate. Especially in my setup. So, some kind of digital thermometer is a MUST HAVE in your arsenal of grilling and smoking tools. I recently received the INKBIRD INT-11P-B Wireless Thermometer for review. The fact that this thermometer is wireless was really appealing to me. So, I was really looking forward to trying out this thermometer for my next session over the grill.
In this blog, we delve into the timeless pursuit of crafting the perfect burger with 10 essential steps that will elevate your barbecue game to new heights, unraveling the secrets to creating succulent, mouthwatering patties.
In this blog, we delve into the timeless pursuit of crafting the perfect burger with 10 essential steps that will elevate your barbecue game to new heights, unraveling the secrets to creating succulent, mouthwatering patties.
Occasionally, I get the opportunity to cook something for BarbecueBible.com. A lot of the time it’s something that I have never done before. (I am a fairly inexperienced griller.) In this case, it was smoked turkey. I’ve always been afraid to smoke turkey. Mostly because I’m worried that it will come out dry. When I mentioned this once at our weekly team meeting, Steven suggested that I brine the turkey first. Brining is something that I never considered. But when I found out about how to do it, but more importantly, why to do it, it really boosted my confidence.
Outdoor cooking with Petromax’s Griddle and Fire Bowl. Learn to make smoky bacon sliders and campfire brownie s’mores in this blog.
Brisket. Few words have the power to make you palpitate, salivate, and levitate. Yes, brisket ranks among the world’s most revered cuts of meat. (Corned beef, pastrami, and Montreal smoked meat all start as brisket.) Here is how to make brisket.
The warm spices of Moroccan cooking inspired this dish. Since lamb is the one of the most cooked meats in Morocco (in the world, really), we employed the FlavrQ System, a game-changer in the world of outdoor cooking. With the FlavrQ Grid placed under the grates of your gas grill and the Charcoal chips providing natural wood charcoal flavor, our lamb chops achieve a sear like no other.
This is it—the original grilling method—pioneered nearly 2 million years ago by a human ancestor called Homo erectus. While modern grilling often involves sophisticated equipment and techniques, there’s a primal, simplistic approach that brings us closer to our culinary roots: grilling directly on the embers of glowing coals. This ancient cooking method, often referred to by Steven as “caveman grilling,” offers a unique and flavorful experience that’s worth rediscovering. No grates, no fancy gadgetry—just the simple intersection of food and fire.
