That’s right, paella (pronounced pah-YAY-a), for the true, the traditional, the authentic way to cook paella is outdoors over a campfire.
Less expensive cuts of meat respond beautifully to the low, slow heat of smoking and barbecuing. They can even be the stars of your live fire show.
The perfectly cooked steak is one of the holy grails of barbecue—often pursued, rarely achieved.
MOTHER’S DAY BRUNCH MENU: Bloody Mary Bar, Pineapple Rumaki, Grilled Vegetable Strata, Grilled Sausage, Peaches ’n Cream On the Grill.
Come March 17, it’s time to break out the brogue, the beer, and the beef—corned beef, that is.
Personally, who wins or loses matters less to me than who eats well: The only Titan I truly care about is Prometheus, who gave man the gift of fire.
As a genre, barbecuers and grillers have always been easy to please. Their needs are fairly basic: Fire, fuel, food, and friends.
Most people in attendance have been looking forward to the BBQ U experience for months, and their anticipation is at its zenith.
Just in time for Labor Day, I’ll share with you my best steak tips and two recipes to help you mark the figural end of summer.
Enjoy a “behind-the-scenes” peek at what’s involved in producing a show like “The Primal Grill with Steven Raichlen.”
Enjoy Cousin Dave’s Chocolate-Chipotle Ribs, Grilled Swordfish with Summer Salsa, Firecracker Corn, and Blueberry-Peach Crisp with vanilla ice cream.
If ever you needed an excuse for a carnivorous indulgence, consider the perfectly grilled hamburger.
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