Visit a typical St. Louis backyard in the summertime and you’ll likely find pork shoulder steaks sizzling away on the grill.
While the world’s eyes are trained on the 2016 Summer Olympics in Rio de Janeiro, I thought I’d acquaint you with one of Brazil’s most delectable grilled meats: picanha.
A reinvention of a classic comfort food with roasted chiles, bacon, lobster, and wood smoke.
The newest additions to my line are available online now—from fuels to generate fragrant wood smoke to new silicone gloves that protect your digits from the flames to a notebook that helps you log your successes in taking your barbecue to the next level.
Here’s a turkey breast bright with citrus (lemon, lime, orange, and grapefruit, pureed rind and all), with fennel pollen (or fennel seeds) for a licoricy sweetness.
Bet you could go for a slab of ribs right now. But wait—it’s a weeknight. And ribs take hours and hours to cook, right?
The most popular food for grilling—no surprise—is burgers, reports the Hearth, Patio and Barbecue Association (HPBA). Eighty-five percent of the people polled by HPBA preferred burgers to hot dogs, chicken, and even steak. Booya!
Dig up littleneck clams on the morning of July 4th, then grill them over a wood-enhanced fire just long enough to open the shells. Keep them warm in a broth of garlic, wine, tomatoes, and linguiça (Portuguese sausage).
Since Season 2 of Steven Raichlen’s Project Smoke began airing in late May on American Public Television, we’ve been inundated with requests for information about the smokers and grills we used on the show.
The St. Louis rib offers the best of two ribs: the lush marbling of baby backs and the meaty richness of spareribs. In this recipe from the new Project Smoke cookbook, they’re topped off with an irresistible glaze brewed from brown sugar and butter.
Speaking as a guy and a father, here’s a bit of advice: Don’t give your dad a gift he would store in his dresser. If your dad is as grilling obsessed as I am, here are 10 gifts he’ll really enjoy for Father’s Day.
This recipe literally is steaks from hell. It comes from an unassuming steak house in Juarez, Mexico, called Mitla, and mitla is the Nahuatl Indian word for hell.
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