If you told me ten years ago that I’d be standing over a smoker in Boston, trimming chicken thighs and talking bark, smoke, and vinegar balance, I would’ve laughed and handed you a lobster roll. BBQ? In Boston? That’s like asking for sweet tea at a clam shack. And yet – here we are. I’ve … Read more
Imagine this: it’s a warm summer evening, smoke curling into the sky from a charcoal grill, neighbors laughing over frosty beers, and the unmistakable sizzle of bratwurst hitting hot coals. Welcome to German grill culture – a tradition that’s as much about friendship, family, and ritual as it is about perfectly cooked meat. Grilling in … Read more
If you’ve ever stood next to a live fire on the California Central Coast, holding a paper plate piled with juicy beef and garlic bread while the ocean breeze carries the smell of oak smoke, you already understand Santa Maria BBQ. If you haven’t – don’t worry. That’s exactly what we’re fixing today. As a … Read more
(Written from the smoke-stained perspective of a pitmaster who’s burned enough oak to know better) BBQ Is Bigger Than Two States Say “barbecue” out loud and watch what happens. Someone yells Texas brisket. Someone else fires back Carolina whole hog. Then someone inevitably says, “California? That’s just grilling.” I’ve heard it a thousand times – … Read more
I’ve been cooking barbecue long enough to know one hard truth: the grill doesn’t make the pitmaster – but a bad grill can ruin good barbecue fast. I’ve cooked on rusted hand-me-down kettles, competition-grade monsters that weigh more than a motorcycle, and everything in between. I’ve burned ribs, nailed briskets, and learned the hard way … Read more
If there’s one cut of beef I’ll defend at a backyard cookout, a restaurant kitchen, or at 2 a.m. while guarding a smoker, it’s slow-cooked chuck roast. This humble slab of beef has fed families, won competitions, and saved more Sunday dinners than any fancy steak ever could. Chuck roast isn’t about speed. It’s about … Read more
Anyone who’s locked eyes with a chuck roast in the meat case has had the same thought: “That looks tough.” Congratulations – it is. And that’s exactly why I love it. As a pitmaster, I’ve learned one universal truth: tough cuts don’t need more effort, they need more time. Give a chuck roast patience, gentle … Read more
From the pitmaster’s cutting board to your dinner table If you hang around barbecue pits long enough, you’ll hear a lot of chatter about brisket, ribs, and steaks that cost more than your electricity bill. But the real workhorse of the beef world – the cut that quietly feeds families, fuels stews, and wins backyard … Read more
On summer afternoons in Pennsylvania’s coal country, the smoke always comes first – we call it, Pennsylvania BBQ. It drifts low over backyards and volunteer fire halls, clings to the hems of T-shirts, and settles into the memory long before the food ever hits the table. You don’t need to see the grill to know … Read more
If football weekends had an official food mascot, it wouldn’t be pizza. It wouldn’t be nachos. It would be buffalo wings – messy, spicy, unapologetic, and absolutely essential. I’ve been cooking wings for backyard watch parties, tailgates, and smoke-filled Sundays long enough to know one thing: if the wings are good, nobody remembers who lost … Read more
Every pitmaster hits that moment at the grill – wanting bold, steakhouse flavor without paying steakhouse prices – and New York tri tip steak answers the call. As a pitmaster, I’ve cooked just about every cut that can survive fire – and this one punches way above its weight. It’s tender, beefy, forgiving, and wildly … Read more
If you’ve ever wondered what comfort food looks like when it decides to show up in a crispy, cheesy, flavor-packed package, let me introduce you to BBQ shells. They’re not just tacos in disguise, nor are they merely vessels for meat and cheese – they are the ultimate handheld indulgence, where savory meets saucy and … Read more
By a pitmaster who’s burned enough dinners to earn wisdom the hard way Fire, Oil, and a Little Bit of Magic Mediterranean grilling knows a truth many modern kitchens forget: fire isn’t something to control – it’s something to respect. I’ve grilled on everything from fancy stainless-steel rigs to a dented charcoal barrel that leaned … Read more
Cooking ribs for crowds over the years has taught me a simple truth: pork ribs don’t just feed people – they turn strangers into friends. I’ve seen awkward dinner parties turn into full-blown celebrations once a tray of ribs hits the table. People stop checking their phones. Conversations get louder. Someone inevitably says, “Who made … Read more
If you’re anything like me, your BBQ sessions are sacred rituals. You fire up the grill, let smoke curl through the backyard, slather sauce with reckless abandon, and then… wonder which beers will actually make those flavors sing. Trust me, pairing the right beer with your BBQ can be the difference between “meh” and “oh … Read more
Caribbean jerk BBQ doesn’t ease you in – one bite and you’re fully committed; and if you felt your eyebrows lift, your nose tingle, and your soul say “Yeah, that’s it” – welcome to the club. I’ve cooked BBQ for years. I’ve smoked briskets overnight, argued about ribs like it was a religion, and burned … Read more
There’s nothing quite like the magic of smoked pineapple pork chops. One bite and you get that satisfying crunch from a perfectly seared edge, the smoky aroma lingering on your fingers, and the sweet-heat punch of caramelized pineapple that makes your taste buds dance. I’ve made my fair share of pork chops over the years, … Read more
Between offset smokers, live coals, and cast-iron pans that could serve as weapons, fire has shaped every meal I’ve ever made. And if there’s one thing I hear all the time, it’s this: “I can grill a steak blindfolded, but seafood scares me.” Somewhere along the way, fish got labeled as fragile, temperamental, and one … Read more
I’ve cooked barbecue on everything from competition smokers to rusty beach grills that wobble if you breathe too hard. And if there’s one thing I’ve learned traveling and cooking across borders, it’s this: European BBQ is not one thing. It’s a thousand fires, a thousand traditions, and more than a few strong opinions about how … Read more
If you’re a steak lover, then you already know: ribeye is king. It’s the juicy, marbled, buttery delight that can make even the most stoic food critic weep. And while the grocery store can give you a decent slab, there’s a world of ribeye recipe collection out there that transforms an ordinary steak into steakhouse-level … Read more
A Pitmaster’s Guide to Feeding Bellies, Raising Funds, and Building Community Some of my best BBQ memories include cooking through rainstorms, surviving heatwaves, and one power outage that somehow became a neighborhood potluck. And if there’s one thing I’ve learned from standing behind a smoker for too many hours, it’s this: Nothing brings people together … Read more
As the night wears on, the grill stays hot, the charcoal glows steadily, and the air carries that unmistakable scent of smoke mixed with promise. In Japan, that moment often happens standing shoulder-to-shoulder in a narrow izakaya, one hand holding a skewer of yakitori, the other holding a drink that’s definitely stronger than you planned. … Read more
There’s been no shortage of birds on the cutting board in the old kitchen where I used to work as a chef, from chickens by the truckload to holiday turkeys and the odd goose. But duck? Duck is different. Duck doesn’t show up to be polite. Duck shows up to be rich, bold, and unapologetically … Read more
Nothing beats the smoky aroma of a grill mingling with the fresh, bold flavors of Italy. Whether it’s the sizzle of juicy chicken, the char on a fresh vegetable, or the melty pull of mozzarella on a pizza, an Italian grill night is the perfect excuse to gather friends, relax, and eat like you’re on … Read more
Chicken has been a constant companion through years of cooking. Fancy chicken, fast chicken, “I forgot to thaw this” chicken. But Jamaican jerk chicken? That’s different. That’s the kind of chicken that makes people hover around the grill like seagulls at a beach picnic. The kind that disappears faster than you can say, “I’ll save … Read more
Chicken has been through just about every test possible – over live fire, in professional kitchens, and on rainy weeknights when opening the fridge felt like walking into a crime scene. And here’s the truth most people don’t want to hear: Most chicken recipes are forgettable. They’re fine. They feed people. But they don’t earn … Read more
Anyone who’s logged serious hours around smokers and open flames knows this: marinades aren’t powered by feelings, they’re powered by science. They work because of science. Delicious, repeatable, slightly unforgiving science. Every backyard cook has a story. “I marinated it overnight and it was still dry.” “I used lemon juice and now my chicken feels … Read more
Barbecue shows up in a lot of places – backyards, competitions, coastal cliffs where the wind seems personally offended by your fire. Yet few styles reset your instincts the way Nordic BBQ does. No sugar-heavy sauces. No twelve-hour brisket lectures. No grills that need their own zip code. Just fire, fish, game, vegetables, and a … Read more
A Pitmaster’s Take on Comfort Food With a Backbone Mac and cheese is supposed to be comforting. Warm. Familiar. Something you lean on after a long day tending a smoker or pulling a brisket at dawn. But every once in a while, comfort food needs a little edge – something smoky, a little spicy, and … Read more
Let me guess. You bought a pellet smoker because it promised set-it-and-forget-it barbecue… and now you’re staring at temperature swings like you’re watching the stock market during a recession. Welcome to the club. I’ve been there – pacing the patio at 2 a.m., remote thermometer in hand, wondering why the smoker jumped 40 degrees while … Read more
Every BBQ region has opinions. Texas demands patience. The Carolinas preach vinegar discipline. Kansas City insists sauce is a personality trait. Florida BBQ breaks the pattern. It bends rules, blends flavors, and still brings people together around the pit. Florida doesn’t follow a single playbook. It’s a crossroads – Southern smoke meeting citrus groves, coastal … Read more
Christmas has always been about gathering. Food on the table. People lingering longer than planned. Stories getting better with each retelling. Somewhere along the way, though, the holidays picked up a reputation for being stiff. Formal. Slightly stressful. That’s where the Christmas BBQ comes in. As a pitmaster, I’ve learned something important over the years: … Read more
If you’ve ever wrestled a brisket or tried to separate ribs without the right tool, you know the value of a good boning knife. The wrong knife can turn a joyful prep session into a frustrating chore. But the right one? That’s when meat prep becomes smooth, precise, and almost satisfying enough to make you … Read more
The first bite of sizzling meat is a sound, a smell, and a moment that makes you stop in your tracks. That’s yakiniku – Japanese-style BBQ that’s fun, fast, and incredibly satisfying. There’s something magical about watching thinly sliced meat hit a hot grill, releasing aromas that fill the kitchen and make your taste buds … Read more
Football Sundays are sacred, but let’s be honest – the true MVP of any tailgate isn’t the game on the screen; it’s the food on the table. You can have the loudest speakers, a giant cooler, and even a perfectly decorated canopy, but if your tailgate party food doesn’t impress, people won’t remember the touchdowns … Read more
Let’s face it – sometimes you want to impress people without turning your kitchen into a war zone. That’s where gourmet foods come in, the kind that make your guests go, “Wow, you made this?” while you casually sip wine and pretend it was effortless. The truth? It can be. You don’t need hours of … Read more
How can a backyard BBQ feel like an epic adventure worthy of movies? Think of it as combining the strategy of Korben Dallas dodging flying cars with the patience of Goodnight Robicheaux stalking his prey, all while keeping the precision of Nick Fury assembling the Avengers. Only here, the mission isn’t saving the world – … Read more
Leftover prime rib doesn’t have to be sad, dry, or boring – trust me, I’ve seen enough roasts go from perfection to chewy disappointment to know better. With the right technique, your leftover prime rib recipe can even outshine the original roast. Letting a roast rest overnight lets its juices redistribute and flavors meld, turning … Read more
If you’ve got leftover prime rib in your fridge, congratulations – you’re officially winning at life. That’s not a “problem,” that’s a high-end ingredient waiting for a comeback tour. As someone who’s smoked, roasted, seared, sliced, and occasionally over-loved more beef than I care to admit, let me tell you this straight: Leftover prime rib … Read more
Ever burned the outside of a steak while the inside stayed raw? You’re not alone. That’s where the reverse sear comes in – a method that guarantees evenly cooked, juicy steaks with a flawless crust. I’ve tried every method: screaming-hot sears, open-flame experiments that left me waving a towel like Human Torch in full panic … Read more
Why do BBQ sauces taste so different around the world? I’ve grilled, smoked, and ruined shirts across three continents, and I’ve learned one thing: BBQ sauces tell you more about a culture than its flag ever could. (READ HERE for 12 of America’s Best BBQ Sauces) Some places go sweet. Others are sharp. Some embrace … Read more
I’ve spent a good chunk of my life staring into fires. Not in a poetic, monk-on-a-mountain way – but in a “Why does this brisket taste incredible and the last one taste like an ashtray?” way. And here’s the truth most pitmasters learn the hard way: Great smoke flavor isn’t magic. It’s chemistry. Smoke is … Read more
There’s a moment at every good BBQ when the meat is gone, the grill is still hot, and everyone’s full – but not dessert full. That’s where grilled fruit desserts come in. As a chef, I love desserts that don’t require turning the kitchen upside down after a long cookout. Fruit plus fire is one … Read more
There are two things I never mess around with at a BBQ: the fire and the music. You can have the juiciest brisket in the neighborhood, but if the soundtrack is wrong – too quiet, too chaotic, or somehow both – people notice. Music controls the pace of a BBQ. It tells your guests whether … Read more
A Pitmaster’s Take on Grilling When the Weather Refuses to Cooperate BBQ Doesn’t Check the Weather Forecast (and Neither Should You) Somewhere along the line, BBQ got unfairly labeled a summer-only hobby. Sunshine, shorts, cold beer, and smoke drifting into the neighbor’s laundry. Sounds nice – but also wildly inaccurate if you live anywhere near … Read more
Cooking a great New York strip steak doesn’t require a chef’s jacket, a fancy grill, or a steakhouse reservation. What it does require is understanding a few fundamentals – and having the confidence to let heat do the heavy lifting. After years of cooking over fire and steel, here’s the truth: most bad steaks aren’t … Read more
If you’ve ever wanted your egg noodle soup to sing with flavor, there’s one secret that changes everything: crispy chicken skin. Yes, that golden, crunchy, slightly smoky bite that makes every spoonful memorable. Combine it with hearty vegetables and tender egg noodles, and you’ve got a Veggie-Packed Lomi that’s both comforting and exciting. Think of … Read more
When people talk about saving the planet, they don’t usually picture a pitmaster standing over a smoker at 6 a.m., sipping coffee, and rubbing down a brisket like it’s a sacred relic. But here we are. Because yes – you can love barbecue and still be environmentally responsible. In fact, bbq & sustainability isn’t just … Read more
By your friendly neighborhood pitmaster who’s spent way too many weekends hovering over a smoker instead of socializing like a normal human. BBQ is already one of life’s great joys – smoke rolling, meat sizzling, someone definitely asking “is it done yet?” every eight minutes. But here’s the thing most backyard cooks overlook: the right … Read more
How to grill like a king without paying royal prices. There’s a quiet truth every pitmaster eventually discovers: great barbecue isn’t about expensive meat – it’s about knowing what to do with the cheap cuts. Sure, wagyu ribeyes are nice, but so is keeping your wallet intact. And honestly? Some of the best, boldest, juiciest … Read more
Picture this: You’ve just crushed a mountain bike ride, finished a grueling WOD, or landed the perfect wave after hours in the ocean. You’re exhausted. Hungry. And all you can think about is BBQ. But here’s the problem: most BBQ is loaded with fatty cuts, sugary sauces, and sides that are delicious – but turn … Read more
There’s a special moment when a grill lid opens and that first wave of smoke escapes – like the pitmaster’s version of a sunrise. But let’s be honest: not every BBQ feast needs to be a full-fat festival of ribs, butter-soaked sides, and sauces sweet enough to file as dessert. A modern grill master can … Read more
Traditionally, we know that barbecue typically consists of ribs, brisket, or burgers. But across the world, grilling traditions take on unique flavors, techniques, and aromas that will make your taste buds sit up and pay attention. From smoky South African braais to fiery Jamaican jerk, regional BBQ is as diverse as the cultures that created … Read more
Sundaes aren’t just ice cream with a drizzle of chocolate anymore. Grilled pineapple sundaes transform a simple dessert into a smoky, tropical masterpiece. Caramelized pineapple works its magic as natural sugars brown on the grill, creating a sweet-and-smoky flavor that pairs perfectly with cold, creamy ice cream. I first discovered this combo on a sweltering … Read more
When most people think of BBQ, they imagine the South: Texas brisket, Carolina pulled pork, Memphis ribs. But here’s the plot twist: New York BBQ culture is thriving, unique, and unexpectedly delicious. From smokehouses in Brooklyn to hidden gems in upstate towns, the Empire State has developed a BBQ scene that balances traditional smoke techniques … Read more
Alabama white sauce is the secret weapon of Southern BBQ, a creamy, tangy, and peppery condiment that transforms smoked chicken from good to unforgettable. Unlike traditional tomato-based sauces, this mayo-based classic brings balanced flavor and rich texture without overwhelming the meat. Invented at Big Bob Gibson Bar-B-Q in Decatur, Alabama, it’s become a must-have for … Read more
Only foreigners are the ones who don’t know what Alabama BBQ is.Barbecue fans, get ready – because Alabama isn’t just another stop on the Southern BBQ map. Nope. It’s the smoke-flavored heart of the region, dripping with tradition, tang, and enough juicy meats to make a grown pitmaster cry. From tangy white sauce to slow-smoked … Read more
BBQ isn’t just food – it’s a ritual, a science experiment, and sometimes a little bit of magic. But here’s the thing: everyone thinks they know BBQ. And yes, we all love brisket and ribs – but what if you could break away from the norm and create a unique BBQ recipe that’s all your … Read more
When it comes to dinner parties, everyone expects something special. Usually, people go for the obvious – ribeye, filet, or a fancy roast – but sirloin deserves a serious shout-out. Lean, flavorful, and surprisingly versatile, sirloin is the underdog cut that can shine on any dinner table. And when you combine it with a bit … Read more
By a Chef Who Takes Brisket Very Seriously (and also jokes about it) If your Christmas menu still revolves around ham and turkey like it’s the 1950s, it’s time for an upgrade. Christmas beef brisket is the holiday hero nobody warned you about – rich, tender, boldly seasoned, and guaranteed to make guests loosen their … Read more
If you’ve ever looked at a bowl of laksa and thought, “This could use a little more fire,” congratulations – you’re in the right place. This Creamy Laksa with Grilled BBQ Chicken brings together silky coconut curry broth and char-kissed BBQ chicken for a bowl that tastes like street-food met a smokehouse and fell in … Read more
Nothing beats the smell of a Southern Texas BBQ in full swing. The smoke drifting over a backyard, the sizzle of a brisket hitting the grate, and that first bite of tender, flavorful meat – this is BBQ in its purest form. Today, I’m sharing my classic Texas brisket recipe, with tips, techniques, and a … Read more
If there’s one surefire way to impress your friends without sweating over the stove, it’s Iowa BBQ recipes. The heartland isn’t just about cornfields – homegrown BBQ has a flavor all its own: smoky, hearty, and downright addictive. These recipes are easy to follow, yet they pack enough punch to make you look like a … Read more
Bold flavor has a way of stealing the spotlight, and few ingredients know how to do that better than chorizo. Its deep spices, smoky aroma, and beautiful sizzle turn even a simple grill session into something worth bragging about. Whether you’re hosting a backyard cookout or impressing friends at a weekend cabin trip, these chorizo … Read more
If you’ve ever wanted a recipe that feels part backyard BBQ and part classic Indian comfort food, welcome to the best of both worlds: fire-grilled tandoori butter chicken. This is what happens when creamy, aromatic butter chicken packs its bags and goes camping near an open flame. There’s smoke, char, sizzle, and enough fragrance to … Read more
If you think a BBQ is just tossing meat on a grill and hoping for the best, you’ve clearly never experienced a South African braai. Here, the fire isn’t just heat – it’s a ritual. The meat isn’t just food – it’s the centerpiece of friendship, laughter, and tradition. This isn’t a lecture on how … Read more
If you’ve ever wanted to make a seriously good brisket but didn’t want to spend your entire Saturday hovering over a smoker like a backyard security guard, this low-effort crockpot beef brisket is your new best friend. Brisket is one of those cuts that looks intimidating – big, heavy, a little prehistoric – but the … Read more
If you’ve ever walked past a Korean BBQ restaurant and smelled that sweet, smoky aroma, you probably stopped in your tracks. That smell? That’s Korean bulgogi, and it’s the dish that has people around the world hooked. Think of it as marinated, thinly sliced beef that’s tender, flavorful, and quick to cook. It’s sweet, salty, … Read more
If there’s one thing that unites Europe, it’s the love of food cooked over fire. From the smoky streets of Spain to the cozy backyards of Sweden, European BBQ brings together juicy meats, fresh marinades, and bold flavors that are impossible to resist. Whether you’re a grill rookie or a backyard pitmaster, these top 10 … Read more
If there’s one cut of meat that earns respect in BBQ circles, it’s beef brisket. This is the steak that separates rookies from pitmasters. It’s cheap to buy, but challenging to cook well. Done right, it’s the kind of meat that makes people close their eyes and quietly nod in approval. Done wrong… well, let’s … Read more
If you’ve ever hosted a sleepover, you know the challenge: feeding a room full of hungry kids or teens with wildly differing tastes. Some want burgers, some want fries, and some are quietly judging you for your choice of condiments. Enter the BBQ sleepover – a strategy that’s fast, fun, and crowd-pleasing. BBQ foods for … Read more
Japanese wagyu isn’t just beef – it’s the edible equivalent of silk pajamas. Soft, luxurious, and once you try it, you will question every life decision that led you to supermarket steak. But here’s the fun twist: despite its “fancy beef” reputation, many Japanese wagyu recipes are ridiculously simple. Some use just three or four … Read more
Chicken lollipops aren’t just a fun party snack and you can elevate them to be worthy sacrificial offerings to the gods. Let me introduce you to peri peri chicken lollipops – crispy, juicy, and spicy enough to make your taste buds sit up and cheer. These bite-sized wonders are perfect for backyard BBQs, game nights, … Read more
If you’ve ever stood over a grill, skewer in hand, and thought, “Kabobs are simple,” let me gently and lovingly correct you. Middle Eastern kabobs are not simple – they’re a whole universe. They’re culinary history on a stick. They’re spice diplomacy. They’re the reason your neighbor suddenly appears in your yard the moment the … Read more
If you’ve ever grilled pork liempo and thought, “This is great… but it needs something,” you’re not alone. Even the juiciest, crispiest, most char-packed liempo becomes legendary with the right side dish beside it. As a chef who has grilled more pork belly than I care to admit (my apron still smells like smoke), I’ve … Read more
If you think Korean BBQ begins and ends with bulgogi, think again. The world of exotic Korean BBQ recipes is bigger – and bolder – than most people realize. It’s not just about smoky beef or sizzling pork belly. It’s about heat, texture, and that perfectly chaotic mix of sweet, salty, spicy, and umami that … Read more
There’s nothing quite like the smell of lechon manok (chicken rotisserie) roasting over charcoal or wood. That aroma – smoky, garlicky, and slightly sweet – can make a grown person drool in seconds. For Filipinos, lechon manok isn’t just food; it’s culture on a spit. From street carts spinning slowly in Manila to family gatherings, … Read more
Let’s paint the scene. The smoke curls up from the grill, slow and hypnotic. A football game hums on the TV in the background. Someone’s flipping ribs, someone else is cracking open a beer. There’s laughter, a bit of trash talk, and the faint sound of sizzling meat. To an outsider, it might look like … Read more
Grilling isn’t just about fire and flavor – it’s about chemistry, nutrition, and that invisible layer of goodness happening on a molecular level. Every sizzle on the grill marks a moment when micronutrients – the unsung heroes of your diet – get a little smoky upgrade. I’ve spent years at the grill, feeding everyone from … Read more
If your weekends smell like smoke and sizzling steak, this one’s for you. Grilled food is one of life’s pure joys – flame-kissed ribs, charred veggies, juicy skewers. But let’s face it: even the “healthy” grilled meals can sneak in a few hundred extra calories (especially once the sauces join the party). Here’s the good … Read more
There are few things in life better than the smell of Greek lamb hitting a hot grill. It’s bold, rustic, and unapologetically delicious – the kind of meal that makes your neighbors lean over the fence “just to see what’s cooking.” This barbecued Greek lamb with tzatziki recipe takes that magic and brings it home. … Read more
When you think BBQ pairings, grilled vegetables often take the back seat – sitting quietly beside the ribs or burgers, waiting for someone to notice how amazing they actually are. But here’s the truth: when you grill veggies right, they deserve the spotlight. They’re smoky, sweet, charred in all the right ways – and when … Read more
You’ll smell it before you see it – that unmistakable mix of sweetness, spice, and smoke curling through the air. That’s grilled longganiza, and when it hits the flame, something magical happens. This isn’t your average sausage. It’s Filipino longganiza – sweet, garlicky, a little sticky, and full of character. It’s the kind of food … Read more
There’s something deeply satisfying about food on a stick. Maybe it’s the caveman simplicity of it – meat, flame, instant happiness. Or maybe it’s the convenience of turning your meal like a joystick until it’s charred just right. Whatever the reason, meat and veggie skewers are the ultimate grill equalizer. They’re easy, versatile, and customizable. … Read more
If you’ve ever eaten jerky and thought, “This could use a little danger,” welcome to the right article. Spicy jerky isn’t just food – it’s a challenge, a reward, and occasionally, a mistake you’ll laugh about later. I’ve been making jerky long enough to know that a great batch isn’t just about heat. It’s about … Read more
There’s something universal about smoke. It doesn’t matter if you’re flipping brisket in Texas, turning skewers in Seoul, or slow-roasting ribs in Dublin – smoke draws people in. It signals warmth, flavor, and a good time. Every pitmaster knows: great barbecue isn’t just food, it’s a conversation in fire, meat, and patience. And some of … Read more
Fire, Flavor, and the Human Story Before microwaves, air fryers, and Instagram food reels, there was fire. Just fire – and a hungry human staring at it, wondering what would happen if a chunk of meat hit those flames. Spoiler alert: dinner happened, and so did history. The history of grilling and BBQ is really … Read more
The Charred Charm of Grilling Octopus Here’s the funny thing about grilling octopus: most people either fear it or overcook it. Both mistakes come from the same misunderstanding – octopus is tougher than it looks but easier than it sounds. When done right, grilled octopus skewers are tender, smoky, and packed with that briny ocean … Read more
Grilling duck doesn’t have to feel like a black-tie event. Sure, it sounds fancy – “grilled duck with citrus marinade” – but under all that elegance, it’s still just fire, fat, and flavor doing their thing. I’ve grilled everything from ribs to rattlesnake, but duck? Duck’s a different kind of beautiful. It’s richer than chicken, … Read more
Halloween isn’t just for candy anymore – it’s for smoke, fire, and flavor. Forget the plastic pumpkins and the microwave popcorn balls; we’re talking about grilled meats, sticky sauces, and a little black magic from your backyard pit. If you love barbecue and you love Halloween, this is your season. The air’s cool, the coals … Read more
Cold Doesn’t Cancel the Grill There’s a special kind of silence when you grill in winter. The air bites, the smoke hangs low, and the sizzle cuts through the cold like a promise. Most folks pack their grills away after summer, assuming barbecue season hibernates. Big mistake. Grilling during winter isn’t just possible – it’s … Read more
You know the scene. The party’s over, everyone’s full, and you’re standing over a tray of smoky ribs and pulled pork, wondering: “How long does BBQ last in the fridge before it turns into a science project?” As a pitmaster, I’ve been there – clutching a Ziploc bag of brisket like treasure, convincing myself I’ll … Read more
There’s something primal and perfect about fire meeting the ocean breeze. You’ve got smoke in the air, salt on your lips, and the sound of waves mixing with the crackle of charcoal. Welcome to the beach BBQ party – the most relaxed, delicious, and slightly chaotic way to spend a day outdoors. But make no … Read more
If you’ve ever stood by your smoker wondering why your ribs taste “okay” but not legendary, I’ve got news for you — the secret isn’t the sauce. It’s the smoke. Sauce is just decoration. The real magic of barbecue lives in the BBQ wood you burn – its flavor, burn rate, and the type of … Read more
Ask any serious pitmaster and they’ll tell you: fire makes the flavor. You can have the best brisket in the county, but if your fuel burns dirty or dies early, you’re sunk before the first smoke ring forms. Here’s the hard truth – not all lump charcoal is created equal. Some bags are gold, others … Read more
You know that feeling when everyone’s smiling, the grill’s humming, and suddenly – the brisket’s gone. You’ve still got hungry guests and an empty serving tray. Every pitmaster’s nightmare. Figuring out how much BBQ per person isn’t guesswork; it’s a little math, a little experience, and a touch of common sense. Too little, and you’ll … Read more
You know that moment when you slap a steak on the grill and hear that angry hiss? The smoke curls up, the smell hits you, and suddenly everyone nearby starts looking hungry. That’s not just cooking – that’s chemistry. What’s happening on that sizzling surface is something called the Maillard reaction – the scientific reason … Read more
You can spot a BBQ rookie from a mile away. They poke the meat, squint at it, and declare, “Looks done.” Then five minutes later – bam – raw chicken or dry steak. Here’s the truth: great BBQ isn’t about guesswork. It’s about precision. The difference between “meh” and “mouthwatering” often comes down to a … Read more
If you’ve ever stood over a smoker watching a brisket slowly darken into barked perfection, you know this isn’t just cooking – it’s an act of devotion. Texas-style smoked brisket is barbecue’s holy grail. It’s simple in theory: beef, salt, pepper, smoke, time. But like all great rituals, it’s the details that make or break … Read more
Nothing turns a casual backyard hangout into a proper cookout faster than a tray of pulled pork sandwiches. The smell alone – smoky, sweet, tangy – is basically a dinner bell for your entire neighborhood. This pulled pork sandwich recipe hits all the marks: juicy meat, deep flavor, zero stress. Whether you’re team slow cooker, … Read more
No matter where you go in America, there’s one thing every pitmaster swears by – their sauce. Thick or thin, smoky or tangy, sweet or spicy, bbq sauces tell the story of each region’s flavor roots. They’re more than condiments; they’re a reflection of heritage, weather, and pride. From the vinegar snap of Carolina to … Read more
Every pitmaster has their secret weapon. For some, it’s the smoker. For others, it’s patience. But if you ask me, the real magic lies in one thing: the rub. That thin layer of seasoning transforms a simple slab of meat into smoky, bark-crusted perfection. (Don’t like rubs, read our reviews of the best BBQ Sauces … Read more
Summer cookouts are a sacred ritual – sun on your face, grill smoke in the air, and the unmistakable sound of tongs clicking (because apparently, every grill master thinks they’re percussionists). But here’s the rub: most BBQ sides are carb landmines. Potato salad, baked beans, mac and cheese, cornbread – the kind of stuff that … Read more
There are certain flavor pairings that never miss. Sweet pineapple and smoky pork is one of them. Put them together on skewers, brush with BBQ sauce, and you’ve got a recipe that feels both tropical and backyard classic. Pineapple BBQ pork skewers are the kind of dish that makes people hover by the grill, waiting … Read more
Who knew there were so many wonderfully creative ways to cook a slab of BBQ pork belly? Inspired by different cultures and cuisines around the world, here are 90 exciting recipes you can explore! 1. Korean BBQ Pork Belly Korean pork belly, also known as samgyeopsal-gui, is a bold and flavorful main dish that’s ready … Read more
Some things in life are worth the splurge. In my opinion, great steaks definitely earn a spot on the list. With all the hullabaloo surrounding Wagyu beef, you might be wondering: Is American Wagyu worth it, or should you opt for a less pricey cut? (Read on HERE for the BBQHost.com Guide to ALL THINGS WAGYU … Read more
If you’re not yet familiar with tomahawk steaks, now is the perfect time to broaden your education. As impressive in appearance as it is in taste, this broad, beefy cut is a grill aficionado’s dream. Read on to learn 3 Wonderful Ways To Grill A Tomahawk Steak to juicy perfection—whether you’re using a gas grill, … Read more