Newsletter Archive
Some years ago, a tiny book arrived in my mailbox—a mere 124 pages and small enough to fit in your shirt pocket. But don’t underestimate it for its size—the author, a longtime friend of this barbecue community named Dave Stolte, managed to fit more good sense and great recipes into what has become one of my go-to cocktail reference books: Home Bar Basics and Not-So-Basics. I recently asked Dave how he felt about grilled cocktails. He graciously responded with this blog. So fire it up and down the hatch. Cheers!
October is a glorious time of year for lovers of live-fire cooking. Not only is it prime time for tailgating (at home), October is National Pork Month, National Pizza Month, and National Seafood Month! We even have a recipe for those of you who can’t get enough pumpkin spice.
If you ask me, wings are meant to be a simple pleasure. I’m happy as long as they taste good, are easy to make, and hit these three marks: Spicy. Sticky. Messy. If that’s enough to satisfy you, too, you’ll also love this simple, sweet-and-just-a-little-spicy recipe.
Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader.
Of course, this is the first Labor Day being celebrated in the shadow of the Covid-19 pandemic, meaning certain precautions will have to be taken to ensure you and your friends and family remain safe. We’ve also rounded up some tips for a socially distanced barbecue.
Are you ready for your sweet corn epiphany? Just in time for Labor Day, here are 10 globally inspired ideas for taking this year’s crop over the top.
A pork loin roast—especially a boneless one—is one of the most versatile cuts of meat you can grill or smoke. It’s also relatively inexpensive, and in our experience, has been plentiful even as other meats have become scarce or pricy in the wake of the Covid pandemic. Here are a few of the many ways it can be prepared.
Of course, summer’s not done yet! There’s plenty to look forward to in August, from sun-ripened tomatoes to just-picked sweet corn, Hatch chiles, summer squash, and new potatoes. If you don’t tend a vegetable garden, please support your local farmers’ markets. Now fire up your grills and smokers!
We partnered with some of our friends to bring you a sweepstakes that will help you take control of the entire cook and celebrate the ease of use and fabulous flavors to be found using a pellet grill outdoors or a griddle grill indoors! Enter our sweepstakes today!
Braising outdoors not only keeps your summer kitchen cool, it gives you the option of seasoning your dish with fragrant wood smoke. We like the technique so much, we call it “smoke-braising.”
To politics and religion—topics not to be discussed in polite company—you might want to add barbecued pork ribs.
On the other hand, if you want to stir up a little trouble, announce your preference for spare ribs over baby backs. Then wait for it. Boom!
It’s our pleasure to announce the latest addition to Steven’s line of barbecue products: Barbecue Essentials Wood Chips and Chunks. They will add incomparable flavor and authenticity to your next grilled or smoked meal.
