I’ve spent much of my adult life in the pursuit of discovering new dishes, traveling the world’s barbecue trail to introduce my readers and viewers to live fire.

In the process, I’ve discovered a myriad of ingenious grilling techniques—from reverse-searing to rotisserie-smoking to “cavemanning” (grilling in the embers).

Foolproof Barbecued Chicken

The key to great barbecued chicken—chicken with crispy skin with a subtle smoky flavor—is indirect heat supplemented with wood smoke from wood chunks or smoking chips.
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Grilled Skirt Steak

There’s nothing ho-hum about this explosively-flavored skirt steak, soaked in a chile-inflected marinade and grilled with onions, poblanos, and mustard greens. A grill basket is optional, but is very helpful.
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Afraid of needles? Don’t let that deter you from the benefits of injecting.

As the barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled meats. Think of injecting as marinating from the inside out.