Gather friends around a grill, hold a drink, and breathe in the smoky scent of meat. That relaxed moment reflects the spirit of Argentinian Asado, a tradition built on sharing food, stories, and time together. In Argentina, Argentinian Asado isn’t just barbecue. It’s a ritual. It’s a slow afternoon. It’s the grill master (the asador) … Read more
Every pitmaster eventually learns an important truth: the grill doesn’t care if something is savory or sweet. Fire is an equal-opportunity flavor booster. Most folks think BBQ ends when the brisket is sliced and the ribs are picked clean. But if you’ve got a smoker still rolling and a grill still hot, you’re leaving opportunity … Read more
Let me tell you something most backyard pitmasters learn the hard way. You can buy the best brisket. The fanciest rub. The most expensive smoker on the block. But if your cooker is caked in old grease and crusty carbon? Your food will taste like last month’s regret. This is your no-nonsense, pitmaster-approved guide to … Read more
If you’ve ever stared at a brisket thinking, “You’re either going to melt in my mouth or chew like leather,” you know the struggle of tenderizing BBQ meat naturally. We all want that perfect bite: juicy, flavorful, and tender enough to make your teeth do a happy dance. But here’s a little pitmaster secret: fermentation … Read more
Pulling a rack of ribs off the smoker tastes even better when the rub comes straight from your backyard. Not the store. Not a plastic shaker bottle. Not a mystery blend with anti-caking agents you can’t pronounce. Your yard. I’ve been cooking low and slow for years, and somewhere between my third brisket obsession and … Read more
Picture this: the coals are glowing, smoke curls over a perfectly trimmed brisket, and the grill sizzles with the sound every pitmaster loves. You finish slicing, stack the plates, and then – wait for it – you toss the pile of leftover trimmings and bones straight into the trash. Painful, right? Here’s the thing: BBQ … Read more
Put it this way – brisket bark has occupied more of my time than every streaming subscription combined. And here’s something I learned the hard way: You can cook the best rack of ribs in three counties… But if your photo looks like it was taken in a parking garage at midnight, nobody’s drooling. So … Read more
There’s something about cooking over a live fire that rewires your brain in the best way. No knobs. No timers. No “preheat to 375°.” Just flame, iron, instinct – and whatever ingredients you hauled in. I’ve cooked over competition pits, thousand-pound smokers, and backyard rigs that cost more than my first truck. But off-grid campfire … Read more
If you’ve ever dreamed of living past 100 while still enjoying rich flavors, hearty meals, and an occasional glass of wine, Sardinia might just be your blueprint. This rugged Italian island isn’t famous only for its landscapes – it’s a longevity hotspot, one of the world’s celebrated Blue Zones, where centenarians are more common than … Read more
Let me tell you something most backyard cooks don’t want to hear: Temperature control is not the secret to great BBQ. Air is. I’ve cooked long enough to know this truth the hard way. I used to stare at thermometers like they were stock market tickers. If the temp dipped, I panicked. If it spiked, … Read more
Let me paint you a picture. It’s 2:17 a.m. You’re in pajama pants. It’s 48 degrees outside. And you’re squatting next to your smoker whispering, “Why are you at 310°F?!” If you’ve been there, welcome to the club. Low-and-slow barbecue is romantic… until you’re babysitting a fire like it’s a newborn that refuses to sleep. … Read more
There’s something magical about the smell of food sizzling over an open flame. In Spain, BBQ isn’t just a way to cook; it’s a ritual, a celebration, and in many ways, a love letter to fire, flavor, and community. From spicy chorizo sizzling on the grill to fire-roasted seafood kissed by the Mediterranean breeze, Spanish … Read more
Why This Challenge Even Exists I’ve cooked barbecue on rigs that cost less than a weekend grocery run – and on smokers that cost more than my first car. Here’s the uncomfortable truth most pitmasters won’t admit out loud: great barbecue doesn’t care how much money you spent. Fire management, airflow, patience, and feel matter … Read more
Where Smoke Meets Swamp The first time I grilled alligator tail, I didn’t tell anyone what it was. I just sliced it up, seasoned it heavy, kissed it with smoke, and served it hot off the grate. The reactions went like this: “This is good.” “What is this?” “…Wait, WHAT?” That moment right there? That’s … Read more
There are cookouts… and then there’s a whole hog pig pickin’. This isn’t something you casually decide to do on a Saturday morning while sipping coffee. A real pig pickin’ takes planning, patience, smoke, and humility—because at some point, the hog will remind you who’s actually in charge. I’ve cooked hogs for weddings, reunions, fundraisers, … Read more
Most people think BBQ starts around noon. That’s adorable. Anyone who’s ever watched the sun come up over a smoker knows the truth: breakfast is where BBQ really shows its soul. The air is cool, the fire is calm, and you’re not rushing to feed a crowd that’s already hangry. It’s just you, the pit, … Read more
Bite into a slice of smoked cheese, and your taste buds do a little happy dance – that’s the magic of artisan smoke. That delicate, woody flavor isn’t just a happy accident – it’s a craft. And the real trick? Cold smoking, where flavor comes without cooking. I’m going to walk you through the why, … Read more
Grilling game meat is a special kind of culinary adventure. Unlike your everyday steak, venison, elk, and other wild game demand a little more attention, respect, and a touch of finesse. They’re lean, flavorful, and sometimes temperamental – but when done right, they reward you with flavors that make your backyard grill feel like a … Read more
Picture this: You’re at a Mediterranean table, sun hitting your face, a plate of glistening olive oil-drizzled veggies in front of you, a glass of red wine catching the light – and somehow, everyone looks like they skipped decades of aging. That’s the Mediterranean diet in action. But here’s the thing—most doctors will tell you … Read more
The Invisible Ingredient Nobody Talks About Every pitmaster obsesses over temperature, wood choice, and cook time. We argue offsets vs pellets like it’s religion. But there’s one variable quietly running the show while everyone else takes the credit: Humidity. Yep. The same thing that ruins your hair on a summer day is also deciding whether … Read more
The thrill of low-and-slow pork shoulder barbecue is real – until your meat seems to take a coffee break. You’re staring at your thermometer, confident everything’s going well, and suddenly… the temperature stops climbing. For hours. That’s the dreaded BBQ stall. Panic sets in, texts to friends are sent, and you start questioning every life … Read more
Have you ever envisioned your house with an outdoor kitchen for smoking ribs under the stars, juicy steaks sizzling on your grill, or just a backyard that screams “gourmet hangout,”? You don’t need a billionaire’s budget to make it happen. Building a stylish outdoor kitchen on a tight budget is absolutely possible – with a … Read more
Why Asian BBQ Hits Different If you’ve ever taken a bite of Asian BBQ and immediately thought, “Whoa… why does this taste so good?” – you’re not imagining things. Asian BBQ isn’t about drowning meat in sauce or slow-smoking it for half a day. It’s about balance. Specifically, the holy trinity: When these three work … Read more
I’ve been building, cooking in, and sweating over outdoor kitchens for a long time. Long enough to remember when an “outdoor kitchen” meant a rusty grill, a lawn chair, and a beer balanced on the cooler lid. Today? We’re talking stone countertops, solar power, smart layouts, and cooking setups that don’t torch the planet while … 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
There was a time when an “outdoor kitchen” meant a lonely grill shoved against the fence and a folding table holding the hot dogs. Those days are long gone. Today, homeowners want indoor & outdoor kitchens that work together as one connected space, not two separate zones stitched together as an afterthought. And when it’s … 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
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
There’s something magical about discovering food that feels like it was made just for you. Not the frozen pizza you’ve had one too many times, or the sad salad that looks like it’s on life support – but dishes that make your taste buds sit up, wink, and say, “Yes. Finally.” That’s the power of … Read more
Backyard grilling has a funny way of turning friendly gatherings into passionate debates. Charcoal fans talk smoke and tradition. Propane users praise quick heat and easy cleanup. Natural gas grillers casually mention they never refill tanks. Then someone brings up LNG. The mood shifts. Liquid natural gas grills sound big, technical, and slightly over-the-top – … 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
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
I’ve seen contractors and interior designers designed, built, and fixed outdoor kitchens over the years. And if there’s one thing homeowners underestimate every single time, it’s storage. Everyone obsesses over the grill. Then the pizza oven. Then the countertop material. Storage usually comes last – until the first rainy season hits, the drawers swell shut, … 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
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
The Most Important BBQ Tool You’re Probably Overlooking Ask any pitmaster what matters most in BBQ and you’ll hear the usual suspects: fire control, meat quality, patience, and knowing when not to touch the brisket. All true. But here’s the uncomfortable truth most of us learn the hard way: You can ruin great BBQ long … Read more
Backyard parties, tailgates, weddings, and hungry, impatient crowds have all been part of the cooking experience over the years. As a pitmaster, you learn one thing fast: food has one job – to get eaten. If people are hovering, staring, and not grabbing, something is broken. A charcuterie board should work the same way. But … 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
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
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
I’ve cooked meat over fire for most of my life. I’ve burned it, dried it out, undercooked it, and – on my worst days – served something that made people quietly reach for the sauce bottle. That’s barbecue humility right there. Then I met sous vide. At first, I thought it was cheating. Plastic bags? … Read more
I’ll let you in on a secret most barbecue guys won’t admit out loud: You don’t need fancy gear to make food taste incredible. Some of the best cold smoking I’ve ever done happened without a smoker, without electricity, and once – don’t tell my wife – without much of a plan. Just smoke, patience, … 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
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
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
There’s a universal truth in holiday cooking: the turkey gets the applause, the ham steals some glances, but the stuffing quietly makes or breaks the meal. If your stuffing is dry, bland, or confused, it doesn’t matter how perfect the main course is – guests notice. Stuffing is more than “bread in a pan.” It’s … Read more
Live-fire cooking rewards understanding, not force. Great BBQ comes from working with fire – not trying to dominate it. Fire isn’t the problem. Panic is. Most beginner grilling accidents don’t start with recklessness. They start with uncertainty. The lid opens too fast. Grease builds up unnoticed. The grill is set too close to the house. … 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
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
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
Great BBQ doesn’t need a backyard. Some of the juiciest steaks I’ve ever cooked happened three stories up on a balcony where the grill had to share space with a folding chair and a sad potted plant. When you’ve got the right mini BBQ grill, flavor has no boundaries. Tiny apartments, tight balconies, even RVs … Read more
Thinking of building an outdoor cooking space in 2025? Great – but before you pick out a grill, you need to know what you’re really signing up for. he outdoor kitchen cost can swing wildly based on size, materials, and how serious you are about your barbecue cred. As a pitmaster who’s seen both DIY … 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
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
Outdoor kitchens have moved from luxury to lifestyle. They’re more than a grill and counter; they’re the heart of summer gatherings, weekend brunches, and holiday feasts. But like any investment, an outdoor kitchen only stays beautiful and functional if you commit to maintaining and cleaning your outdoor kitchen regularly. Neglect it, and you risk rusted … Read more
The Beef That Breaks the Internet (and Your Expectations) If you hang around barbecue pits long enough, someone will eventually ask:“So… what’s the deal with Japanese wagyu? Why does it look like beef wearing marble pajamas?” And fair question – because wagyu isn’t just beef. It’s a global culinary flex, a luxury ingredient, and to … Read more
If you’ve been waiting for the right moment to upgrade your grill game, sharpen your BBQ arsenal, or finally retire that rusted kettle you “swear still works fine,” Cyber Monday 2025 is the day you’ll want marked, circled, highlighted, bookmarked, and maybe tattooed on your forearm. Every year, Cyber Monday hits the BBQ world like … 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 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
Thanksgiving is synonymous with family, gratitude, and that unmistakable aroma of roasting turkey filling the house. But have you ever stopped mid-bite to ask yourself: why turkey? Why not chicken, venison, or even seafood? The story of thanksgiving turkey is a mix of history, practicality, culture, and a pinch of marketing genius. Let’s carve into … Read more
Imagine cooking under the sun, flipping steaks while your guests lounge nearby with drinks in hand. That’s the magic of a well-designed outdoor kitchen. More than just a grill, it’s a functional, stylish extension of your home where entertaining, cooking, and relaxing converge. Outdoor kitchens are not just a luxury – they’re an investment in … Read more
By Your Friendly Neighborhood Pitmaster (The guy who owns more thermometers than socks.) Why Black Friday is a National Holiday for BBQ People For most folks, Black Friday is a chaotic shopping frenzy full of crowded malls and questionable “deals.” For pitmasters, chefs, and backyard grill enthusiasts, it’s Christmas morning, opening day, and the meat … 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 there’s one Filipino combo that never fails to make dinner feel like a celebration, it’s grilled pork liempo paired with pancit canton. You get smoky, caramelized pork with juicy noodles and crunchy veggies – all in one plate. And the best part? You don’t need a Michelin-starred background to nail it. With the right … Read more
Grilled chicken isn’t just dinner. It’s an experience. The sizzle, the aroma, the little flare-ups that make you feel like a backyard pitmaster – even if you’re wearing a pair of faded sweatpants. This guide isn’t about complicated sauces or exotic cuts. It’s about mastering grilling chicken so every piece is juicy, flavorful, and cooked … Read more
Grilling steak sounds simple, right? Throw it on the grill, wait a few minutes, flip it, done. But if you’ve ever bitten into a steak that’s dry, bland, or unevenly cooked, you know the truth: grilling steak well is both an art and a science. Here’s the good news: you don’t need to be a … Read more
Let’s face it – there’s nothing quite like the smell of charcoal, the hiss of a flame, and the sizzle of meat hitting a hot grate. But high-end grills? They can cost as much as a used car. And sometimes, your backyard doesn’t need a Cadillac; it needs something functional, durable, and entirely your own. … 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
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’s something timeless about a good grill. The sound of sizzling meat, the smell of smoke, the easy laughter over a camp chair and a cold drink. Now add an open road and 3,000 miles of sky – and you’ve got the great American road trip BBQ. This isn’t just about food. It’s about the … Read more
By your friendly neighborhood pitmaster who thinks the ocean deserves a little smoke too. Grilling Meets the Waves Picture this: the sun’s leaning low on the horizon, the water’s calm, and that first hiss of meat hitting hot metal breaks the silence. You’re not in your backyard anymore – you’re grilling on a yacht, salt … Read more
You can smell it before you see it – the faint wisp of smoke, the sizzle of fat hitting hot metal, the unmistakable promise that someone, somewhere, is about to eat well. But here’s the thing: grilling outdoors isn’t just about food. It’s about feeling good – a primal kind of good. The kind that … Read more
Fire, Flavor, and Freedom There’s something about cooking over open fire that makes even a simple meal feel legendary. The crackle of wood, the smell of smoke, the quiet hum of the forest – it all turns dinner into an experience. And when you master how to grill while camping, that experience only gets better. … 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 Mediterranean Secret to a Perfect Summer The coals crackle. The olive oil gleams. Somewhere nearby, someone’s shouting for more lemon wedges. That’s not just dinner – that’s the Mediterranean diet style grilling at work. In the Mediterranean, summer isn’t a season. It’s a state of mind — warm evenings, simple food, slow conversation, and … Read more
There’s something about grilled lobster that makes people nervous. They’ll toss a ribeye on the flames without blinking but freeze up the moment they see a shell and antennae. I get it – lobster feels fancy, like something that should come with a white tablecloth and a sommelier. But here’s the truth: grilling lobster is … Read more
Grilling seafood scares a lot of people. It’s delicate, expensive, and if you blink too long, it goes from perfect to fish jerky. I’ve watched grown men nail a brisket for 12 hours, then panic over a fillet of salmon. Truth is, seafood doesn’t need fear – it needs finesse. So grab your tongs and … 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
You’ve spent 12 hours babysitting that brisket. You’ve tended the fire like it’s your firstborn. And when you finally slice in – bam. Tough brisket. Every pitmaster has been there. You’re ready for melt-in-your-mouth perfection, but your brisket fights back like shoe leather. The good news? You didn’t ruin it – you just didn’t finish … 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
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
It happens to the best of us. We unearth a package of raw meat that’s been sitting in the fridge for days—maybe even a week. The question is, can we still salvage it, or do we have to throw it out? If you’ve had raw ground beef in fridge for 7 days or more, here’s … Read more
Freezing meat is a great way to preserve it for later use. Since products made from ground meat tend to spoil quickly, it’s great to have this option. How long is frozen sausage good for, and how long can you expect it to last once it’s thawed? You’ll want to know the answers in advance, … Read more
Even if you’ve never brined a cut of meat before in your life, you’ve probably heard about the technique. Proponents of the method swear by it, while other chefs claim that it’s an unnecessary step. Do you have to brine chicken before smoking it? And what happens if you don’t? Can you brine frozen chicken, … Read more
Wondering how long to smoke chicken at 250 degrees? Look no further. Our ultimate guide will help you make an educated guess as to how long you can expect your chicken to be on the smoker. How Long to Smoke Chicken at 250 Degrees How long to Smoke Chicken at 250 Degrees, well, a whole … Read more
Assuming that you have a freezer big enough to accommodate a pork shoulder, you might want to consider storing some of it for a later date. But can you freeze pork shoulder without destroying the texture? And is it better to freeze it before or after cooking? In our guide to freezing pork shoulder, we’ll … Read more
Pork tenderloin is a small cut of meat, which means it can be tricky to estimate the proper serving size. How much pork tenderloin per person is the appropriate amount to have on hand for your guests? Fortunately, the answer might be easier to determine than you think. How Much Pork Tenderloin Per Person? Plan … Read more
As a company, Green Mountain Grills has a solid reputation for quality and customer service. However, even the most reliable pellet grills can run into trouble sometimes. Knowing how to identify and correct these problems in advance can save a lot of hassle. Take a look at this Green Mountain Grill troubleshooting guide to familiarize … Read more
Even the most reliable gas grills can be prone to regulator issues. If you know how to identify and solve these problems in advance, you’ll be a lot better off. That’s what prompted us to put together this ultimate guide to gas grill regulator problems. About Gas Grill Regulators First of all, you might be … Read more
Are you planning on serving turkey breast at your next gathering? Good call–the humble turkey makes a festive centerpiece at any celebration. When you prepare turkey breast rather than the whole bird, it’s important to make sure you have enough meat to serve everyone. Read on to find out how much turkey breast per person … Read more
Before adding chicken to the grill, it’s a good idea to put it in a marinade first. Marinating the meat adds flavor and helps to promote tenderness. Unfortunately, most people tend to marinate their chicken for too long, which is a mistake on several levels. If you want to know how long to marinate chicken … Read more
Locally sourced ingredients are all the rage these days. That’s good news for grilling enthusiasts, as the practice allows us to gather more information about where our meat comes from and how it was raised. If you’re wondering what cuts to get when butchering a pig, our guide will tell you everything you need to … Read more
As much as I enjoy grilling, there are days when inclement weather forces me to move the party indoors. If you find yourself in the same situation—or if you still haven’t decided which grill you should buy—there are ways to replicate the flavor and texture of grilled food right in the kitchen. Read on to … Read more
What Causes Dry Brisket? Have you ever spent hours toiling over the grill, only to find that your beef brisket is dry and tough in the center? We’ve all been there. The question is, what caused the brisket to dry out in the first place, and where do you go from here? Read on to … Read more
There’s nothing like a perfectly grilled steak. The combination of taste, texture, and aroma are enough to entice any self-respecting carnivore. That’s why the last thing you want is to open your fridge to take out that prized slab of red meat—only to find that the meat has spoiled. If you’re not sure how to … Read more
Pellet grilling is a fun and carefree outdoor cooking method. Because these handy units are designed to remain within your chosen temperature range, you can have a successful experience even if you’re an amateur griller. That said, even seasoned pros have been known to ask: Exactly how long do the pellets last in a pellet … Read more
Tasty, succulent, and portable, boneless chicken wings make a great addition to any social gathering. Because their preparation requires a watchful eye, it can be difficult to prepare the perfect batch while trying to socialize at the same time. Fortunately, you can grill up your boneless wings in advance and reheat them once the fun … Read more
If you’ve ever tasted homemade jerky, you know that the store-bought variety is nothing but a pale imitation. Fortunately, it’s easy to make this delicacy on your own. Read on to learn how to tell when jerky is done, along with a host of other tips for making your very own dehydrated meat products. How … Read more
A grill mat can turn your outdoor cooking station into a full-service kitchen, where you can prepare everything from bacon and scrambled eggs to stir-fry. Even if you’re just planning on grilling up a few burgers, cleanup will go much more smoothly when you put a mat down first. But are grill mats safe to … Read more
The convenience of gas grills has made them the most popular choice for US households. Propane is the common fuel source, but some pitmasters have been known to experiment with other types. If you’ve been grilling for longer than a decade or so, you might have heard of MAPP gas. Is it a viable alternative … Read more
If you know anything about bacon, you probably know that the meat is trimmed from the bellies of hogs. Does that mean that pork belly is just a fancy term for bacon? And which one should you buy the next time you’re craving a rich, fatty cut of pork? The answers might surprise you, which … Read more
Because of their durability and resilience, cast iron cooking grates are a popular grill feature. However, cast iron does have one enemy, and that’s water. This means that when the grates are exposed to excess moisture, they’re prone to rust—an unappetizing prospect, to say the least. The question is: Is it safe to grill on … Read more
Gas grills have numerous benefits. Not only do they have the ability to turn out mouthwatering barbecue, they can reach the desired temperature in a matter of minutes. Because you’ll be dealing with a large fuel source, however, you definitely need to know what you’re doing. Here’s a primer to help you get started. How … Read more
Cast iron cooking grates are sturdy and efficient heat conductors. They leave impressive grill marks on steaks and chops. Best of all, they can last a lifetime with the proper care. If you’ve shied away from using cast iron in the past, we’re here to tell you that they’re actually very easy to care for. … 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
Of course it’s preferable to thaw your frozen hamburger patties before tossing them on the grill. But what if you’re ready to roll, and those patties are still hard in the centers? Here’s a primer on how to grill frozen burgers when you’re in a rush. Is It Safe To Grill Burgers When They’re Still … Read more
If you own a grill, you may have flipped a few burgers and hot dogs in your time. (Unless you’re a vegetarian, in which case your grill is probably much cleaner than ours!) But if that’s all the action your outdoor kitchen ever sees, then it’s time to revolutionize the way you think about cooking … Read more