Six months ago, Project Smoke was just an idea. (That idea was to do for smoking and smokers what Primal Grill did for grilling.) By nightfall, Febr...
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A few weeks ago, Rob Baas had the idea to reimagine the fast food McRib as real barbecue.
It's time to tackle extreme steak grilling.
Celebrate the holiday weekend by firing up the grill and making these mouth-watering recipes from best-selling author and food blogger Danielle Walker...
Just because you don't eat meat products doesn't mean you have to suffer through a vacuous frozen veggie burger while everyone else at the summer barb...
There's nothing on earth that's more delicious.
My mother, Frances Raichlen, wore the barbecue pants in my family. Back in a day when most women wouldn't go near a grill, my mother loaded ours ...
Sandwiches and quesadillas aside, several cheeses are designed to be seared directly on the grill grate.
Jamaican jerk is simultaneously a dish, a cooking method, and a way of life -- a noun and a verb.
We are reminded that eggs possess religious symbolism and significance. They're also spectacular grilled or smoked.
Here comes the secret my French chef mentors would never have dreamt of.
Sometimes you just want the mild, clean, lean taste of a chicken breast.
The pork shoulder may be the world's simplest cut of meat to cook.
Romance on the grill? We have you covered. No stressed-out servers. No long wait for cocktails.
Call it the latest outbreak of a smoke fever sweeping a nation hungry for barbecue that goes beyond meat.
The process gives you meat so tender it virtually slides off the bone.
Steak. No other word in the English language makes a carnivore's heart beat faster.
Prime rib too pricy this holiday season? How about a pork loin rib roast?
Well, irresistible as traditional mac and cheese is, it's about to get a lot better.
The average hog today contains 31 percent less fat than it would have 20 years ago. And we all know that that fat carries flavor.
Who first had the idea to apply the classic over-and-under weaving technique to strips of cured pork belly, aka bacon?
The world's grill masters have evolved a variety of strategies for tenderizing even traditionally tough cuts.
You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling.
A growing number of home pit masters have taken to curing and smoking their own bacon, pastrami, jerky, etc.
A summer barbecue doesn't seem complete without two culinary staples: potato salad and grilled corn. But before you round up the usual ingredients and...
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