One of the biggest gift-giving challenges of the year is coming up on June 16. Yes, Father’s Day is here again. And the pressure’s on to give the Old Man a gift he’d really like to get. (Please, no socks or ties.) For the dads who love to grill and barbecue, we’ve assembled a dozen of our favorite suggestions.
I know. You’ll read this, and think, “Is this guy insane? Brisket in every dish?” Well, yes. But no apologies. Brisket is an amazing hunk of meat, one that has the potential to elevate you to “Pit Master” status. And wouldn’t you like that?
Pit masters are divided on how simple or complex to make the rubs they apply to beef brisket for smoking. The purpose of the seasoning, of course, is to flavor the brisket without camouflaging its primal, smoky beef taste. Here are 3 easy ways pit masters season their brisket.
Like salt and pepper, I consider premium extra virgin olive oil a “desert island” ingredient, one I’d hate to live without. Taste it, and you’ll never look back.
Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat.
We’ve compiled a list of three underappreciated cuts of beef you can order online and prepare on your grill this week.
Does your Easter ham, the rosy centerpiece of the holiday table, look as if it came straight from the pages of Good Housekeeping, circa 1960-something—studded with whole cloves, draped with canned pineapple rings and lurid maraschino cherries? Maybe it’s time for an ambush makeover.
One of the most important steps on the path to barbecue enlightenment is determining when the food is done. In order to help you determine doneness when smoking at home, I’ve put together a helpful chart, one in a series I’ll publish in the coming weeks.
Even if you’ve been grilling all winter—and we hope you have—there’s nothing better than a burger on the first warm day of spring. That first mouth-stretching bite is the stuff dreams are made of.
Whether you’re a beginner or a seasoned griller, it is vital to have a few trusted resources available to answer your questions about equipment and techniques. Today we want to share with you another trustworthy resource that we recently discovered: We Love Fire.
If you’ve recently embarked on your barbecue journey, consider this list of recipes as Barbecue and Grilling 101
Join Steven Raichlen, the world’s foremost authority on live-fire cooking, for a three-day session smoking, grilling, and spit-roasting at Barbecue University. Plus, fire up the grill for a delicious vegetarian meal from Alice Hart.
