One of the more notorious names in grilling, Weber made itself famous almost 60 years ago for its round and easy-to-use backyard grill that has become...
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It's about time that the rest of the country comes face to face with the charms of this liberally condimented showpiece clad in a tidy white bun.
It's the time of the year for Dad to go out and immolate his paycheck, turning succulent pieces of meat and crunchy fresh veggies into hockey pucks and piles of ash.
There's one activity I like more than grilling: drinking beer. Combine them and I have a mood brightener more powerful than Prozac.
If you follow USDA recommendations 100% you will be 100% safe and doomed to terrible steaks and lamb chops. And in its effort to make one set of easy to understand rules, the government has oversimplified.
Let's ask the question: What's the best form of charcoal? Wood embers? Hardwood lump charcoal? Charcoal briquets?
There is nothing more seductive smelling, no perfume, no mushroom, no wine, than the scent of hardwood smoke after it has tickled spice rubbed pork
I can't grill. Or barbecue. And I certainly cannot smoke. It seems that all my life, the menfolk have taken over the "Q duties." So I remained clueless as to the ways of outdoor cooking. Until now.
The snow has melted, the robins are back, and it's time to recycle that old piece of junk out back and get serious about amping up your outdoor cooking chops.
A Cambro is an indispensable tool to caterers. But you don't need to buy a restaurant grade Cambro, you probably have one in the garage.
Beans are a great source of nutrition, and they play an important part in American regional cooking and culture. Here are the basics a cook needs to know about beans.
All pork chops are best when cut thick, at least 1", when brined for about an hour and no more, then gently cooked with a little smoke, and flavored with herbs and/or a sauce.
Nobody in my family ever bought a sack of charcoal. Paying money for something you were going to set on fire? To the Italian-American psyche, this is an act of supreme madness!
No matter what you call these cousins of bacon, only chocolate is more decadent and crack more addictive than homemade cracklins, and there is a big difference between store-bought and this recipe.
The secret, and it is not much of a secret anymore, is to eat what is fresh and in season. Mussels are in season at Superbowl time and a super bowl of them is sure to be a hit at your party.
Maybe some are just discovering this Southern staple, but this down home traditional folkways cheese spread has always been big. Especially on Ritz Crackers at game time.
If you're like me and love cooking outdoors because everything tastes better when cooked over open flame, here is a list of New Year's Resolutions for you.
It is believed that eating beans on New Year's Day will bring better eats in the year to come. According to one tradition, a coin is added to the pot and whoever gets the coin will get rich.
Read more recipes, techniques, tips, product reviews, and reports from Meathead's kitchen and grill deck at AmazingRibs.com
A note to vegetarians
Here are some of the coolest tools I've tested over the past year. If there's an outdoor cook in your family, put any of these under the tree and you will eat better as a result.
On Sunday the McRib sandwich vanished until who knows when. A culinary sleight of hand mixed with marketing magic and millions of adoring fans, hotcakes wish they sold this well.
This recipe produces crisp shards of deliciousness that are still sweet, but not so sweet they should be dessert. Even if you cook them indoors in an oven, they are darn tasty.
This is no ordinary turkey preparation, pilgrims. Follow these detailed steps and you will never have a dry, stringy, cardboardy, boring bird again.
If you like grilled chicken with golden crispy skin, say "thank you, to Bob Baker."
I call this my "Controlled Burn Hot Sauce" because it has a serious kick, but it also has strong pepper flavor, is very complex, and it works well as an ingredient in barbecue sauces or other dishes.
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