Bacon is universally loved — a crisp wave of savory, salty goodness that makes it completely irresistible. While it’s usually associated with pork, BBQ aficionados are raving about the beef version: cured and smoked beef belly (navel) or brisket.
You can’t grill accurately unless you know the cooking temperature. There are two important numbers here: the temperature in the cook chamber and the temperature at the grate level. The former helps you with indirect grilling, smoking, and smoke-roasting; the latter with direct grilling.
In these unsettling times when “quarantine cuisine” is on the menu, our families are craving comfort foods—especially meals that can be cooked over live fire. We’re sharing some of our favorites, from appetizers to desserts.
Japanese A5 Brisket is the best of the best when it comes to meat. It might seem like a daunting cut to cook, but have no fear!
Most of us woke up to a new normal this weekend as the COVID19 menace shut down North America. Our hearts go out to so many people affected by the virus.
If it tastes good boiled, broiled, baked, sautéed, or deep-fried, there’s probably a way to make it taste even better on the grill. So here’s the Raichlen take on Popeyes’ chicken sandwich.
March is a two-faced tease. On her better days, she dangles signs of spring in front of your eyes—returning robins, swelling forsythia buds, more daylight hours. The next time you look outside, several inches of snow have accumulated on your grill with more in the forecast. She does, however, host St. Patrick’s Day with its promise of corned beef sandwiches, or better yet—Reubens. Why not corn your own corned beef or pastrami this year? You have just enough time. You might also be looking for new ways to prepare Lenten fish dishes.
When you become a griller or barbecuer—maybe you’re on your way to becoming a true pit master—you have to learn a whole new vocabulary. Almost a different language. And from your email or your posts on social media, we sense there are some barbecue terms you are confused about.
In this, the first of a series, we’re going to help clear up any confusion and suggest recipes to illustrate all.
Making your own brined and smoked Canadian bacon is a satisfying project, requiring a mere 20 minutes of hands-on prep time, 4 to 5 days of curing in a wet brine (use of an injecting needle makes quicker work of this step), and about 2 to 2 1/2 hours of smoking. Steven first showcased this recipe on Season 1 of Project Smoke. The recipe also appears in his book by the same name.
February can be a dreary month, punctuated only by Super Bowl Sunday (now in the rearview mirror), Valentine’s Day, and depending on where you live, winter storms. But a dose of fresh air and a great grilled meal are good antidotes to your February funk. Here are some of our favorite recipes.
You can walk the walk, but can you talk the talk? Here is a mini-glossary of terms every self-respecting griller and pit master should know.
The Hearth and Patio Barbecue Association reports that the majority of Americans (56% in its latest survey) grill year-round.
Now, you might wonder why you’d accept winter grilling advice from a man whose home base is Miami, Florida. Well, I grew up in Maryland and lived in Boston for 20 years, and book tours and television shoots—not to mention regular winter excursions to Martha’s Vineyard—keep me up on grilling in inhospitable weather. Here are my tips for grilling in winter.
