Newsletter Archive
You’ve eaten salmon grilled, roasted, blackened, planked, and pan-fried; perhaps you’ve even chopped it to make burgers.
But have you made salmon candy, also known as Indian candy? (We no longer call it “squaw candy” by reason of political correctness.) British Columbians snack on it and it’s a staple in Pacific Northwest gift shops. Think of it as jerky, only better. Burnished to an Old Master chiaroscuro by hours of exposure to fragrant wood smoke—usually alder. Glazed with pure maple syrup or honey. Salty and sweet at the same time. It has a nice chew, too—but nothing that will threaten your molars.
It’s every griller’s dream: to build a lavish outdoor kitchen. We know just the people to tell you how. We met up Wildfire Outdoor Living at the Hearth, Patio, and Barbecue Show in New Orleans recently. We asked them to share their advice on the best way to build an outdoor kitchen.
The 3-2-1 approach calls for smoking the ribs for 3 hours, cooking for 2 hours in foil, then unwrapped for 1 hour. Here’s a new take, the 3-1-1 method.
You loved our 3-2-1 rib blog so much, a monster 70K people viewed it. Which makes me believe it’s time to revisit another of our popular rib blog—and a technique involving wrapping, foil, butter, and apple cider: the McRib. Or more precisely, our version of the McRib—that infamous sandwich made famous by McDonald’s.
Do you have enough space on your grill when cooking for a crowd? Running out of space is a common problem, especially when cooking multiple items or larger cuts like briskets or ribs on a single grill or smoker. A rib rack can help you fit more food into tight spaces, and Oscarware has a smart solution. Their Porcelain Coated XL Roast and Rib Rack is perfect for handling a whole chicken, turkey, prime rib, pork butt, and ribs.
Do you love Bacon? Do you love Beef Jerky? Have you ever heard of Bacon Jerky? Recently, I tried something a little different for a Grilled BLT Salad — swapping traditional bacon for uncured bacon jerky!
A po’boy is a New Orleans classic, but this version throws it on the grill for a smoky twist you’ll want to make all summer. Big, juicy shrimp get a hit of Cajun seasoning, then sizzle over the flames before landing on a soft roll with tangy remoulade sauce. It’s messy, bold, and full of flavor—the kind of sandwich that makes you glad it’s grilling season.
BBQ cooking for a crowd can feel overwhelming—especially if you’re inviting more neighbors, friends, and family than ever before. With Independence Day, the most popular grilling holiday of the year, right around the corner, you might be wondering how to pull it off. Don’t worry. Your blueprint for success is below. Fireworks optional!
Looking to up your hot dog game this Independence Day? We’re firing up the gas grill with Chef Martin’s Uncured Hot Dogs from D’Artagnan — no fillers, no junk, just old-school snap and smoky flavor. Served with peppery arugula, charred cherry tomatoes, spicy mayo, and Creole mustard on a brioche bun, this dog’s ready for the fireworks.
Firing up the grill for the 4th? You don’t need a built-in griddle to crank out crispy, juicy burgers. With a clever setup using an Oscarware Grill Topper, your gas grill can deliver that griddle-style crust everyone loves—no special equipment required.
Father’s Day isn’t just about grilling—it’s about the memories made around the fire. We asked some of our favorite barbecue influencers to share the recipes, stories, and smoky moments that remind them of cooking with dad. These stories are a reminder that the best things in barbecue are passed down, one meal at a time.
Forget the boxed stuff—this mac and cheese means business. We’re talkin’ layers of creamy cheddar, a kiss of wood smoke, and that crispy crust only the grill can deliver. It’s rich, bold, and built for backyard legends.
