I am honored to be Hearth, Patio and Barbecue’s (HPBA) #WhyIGrill ambassador for National Barbecue Month and to be a part of encouraging barbecue enthusiasts of all skill levels nationwide to join together in taking part in the first “Back to Barbecue Day” this Saturday, May 23.

For the last 25 years, grilling has been my passion and my profession. So you might think I have a ready answer to the simple question, “Why do I grill?”

The fact is that, while I routinely devote 50-plus hours a week to live-fire cooking, I’ve rarely stopped to think about why I grill. So thank you, HPBA, for making me ponder the why of an activity I’ve done virtually on a daily basis for the better part of my adult life.

How To Freeze And Reheat Barbecue

Normally, we champion foods grilled and smoked fresh. But it’s good to make and freeze extra food for days when you’re not motivated to cook. Read more...

How To Grill Or Smoke Venison And Similar Meats

A quick guide to the different cuts of venison meat and the best grilling and smoking methods for venison.
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Healthy Wood Pellet Grill & Smoker Cookbook

Nancy Loseke's Healthy Wood Pellet Grill & Smoker Cookbook addresses two of the biggest trends in American barbecue: healthy grilling and pellet grills.
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Premier 2 Piece Carving Set from Shun

The Shun Premier 2-Piece Carving set includes their matched 9.5-in. Slicing Knife and Carving Fork in a boxed gift set. A professional set and an elegant gift.
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With bowl-like caps that range in size from 3 to 6 inches and hearty, umami flavors, portobellos reach their full potential when exposed to live fire. They are meaty-tasting, and readily absorb the complex flavors of wood smoke. They lend themselves to an almost infinite number of preparations—many of them acceptable to the most strident vegetarian or vegan.