Speaking as a guy and a father, here’s a bit of advice: We want toys (not ties). And time with you and yours. Gear for your grills satisfies both criteria.
To keep lean meats moist when exposed to the high dry heat of the fire, many people and grill cultures choose to brine it first, which means soaking it in salt water—before grilling. So, how does brining work?
I didn’t get my passion for food from my mother (decidedly a non-cook), but, as a professional ballet dancer, she did teach me the importance of an unwavering dedication to one’s craft. As Mother’s Day approaches, show the love for the moms in your life through your food. I’ve got just the menu for you.
Find out how to make a classic American ham (pink, salty, meaty, moist, and above all, smoky). It’s the kind of ham you’d be proud to put on your table. (PLUS, you’ll learn what you should look for when buying one.)
On any given evening, more fires around Planet Barbecue are lit to cook lamb (or mutton) than any other animal protein. Despite its popularity elsewhere in the world, lamb consumption in the U.S. has dwindled to less than 1 pound per person per year. That means it’s about time you added more lamb to your grilling repertory.
Much as globalization now drives our economy and demographics, it also shapes our notion of barbecue sauce. Chimichurri? Salsa verde? Pico de gallo? These are a few of the global condiments that Americans now recognize and serve as barbecue sauce.
Read on to get my recipe for a smoked chicken gumbo. Heretical? It will tempt the most devout penitents.
You’ve got a craving; I have your fix; and it comes from the steer’s underbelly. I speak, of course, of skirt steak, and its cousins, flank steak, hanger steak, and flap meat.
When it snows, what do you shovel first—the path to your car or the path to your grill? Get 13 tips to help you be a successful winter griller.
The fireplace is the oldest indoor grill. The ancient Romans called it a focus (hearth), and its central role in cooking, domestic wellbeing, and promoting general human happiness made it the literal and spiritual focal point of the home.
Enroll in Barbecue University™, and by this time next year, you’ll be a culinary force of nature. Or as Forbes writer and BBQ U alum Larry Olmsted put it, “… you will likely be the most popular backyard cook in your neck of the woods for years to come.”
Prime rib is one of the most intimidating hunks of meat a grill master will ever face, capable of making—and breaking—reputations.
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