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Barbeque

New USDA Cooking Temps Oversimplify, Change Little, Confuse Home Cooks

Meathead | Posted 07.26.2011 | Home
Meathead

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.

Everything You Need to Know About Charcoal

Meathead | Posted 07.13.2011 | Home
Meathead

Let's ask the question: What's the best form of charcoal? Wood embers? Hardwood lump charcoal? Charcoal briquets?

How To Buy A Smoker

Meathead | Posted 06.29.2011 | Home
Meathead

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

Girl Meets Grill

Jennifer Evans Gardner | Posted 06.07.2011 | Home
Jennifer Evans Gardner

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.

How To Buy A Grill

Meathead | Posted 06.07.2011 | Home
Meathead

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.

How A Faux Cambro Can Save Your (Pork) Butt

Meathead | Posted 05.27.2011 | Home
Meathead

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.

All About Beans

Meathead | Posted 05.25.2011 | Home
Meathead

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.

Pork Chops...For National Pig Day

Meathead | Posted 05.25.2011 | Home
Meathead

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.

A Shoe Tree Grows in Brooklyn

Charlie Carillo | Posted 05.25.2011 | New York
Charlie Carillo

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!

Lip Smackin' Pigskin Cracklins

Meathead | Posted 05.25.2011 | Home
Meathead

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.

Winter Mussels: A Super Bowl for the Super Bowl

Meathead | Posted 05.25.2011 | Home
Meathead

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.

Pimento Cheese, AKA Carolina Caviar

Meathead | Posted 05.25.2011 | Home
Meathead

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.

A Dozen Resolutions For The Outdoor Cook

Meathead | Posted 05.25.2011 | Home
Meathead

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.

Hoppin' John: The Traditional New Year's Good Luck Dish

Meathead | Posted 05.25.2011 | Home
Meathead

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.

Secrets Of Holiday Prime Rib On The Grill

Meathead | Posted 05.25.2011 | Home
Meathead

Read more recipes, techniques, tips, product reviews, and reports from Meathead's kitchen and grill deck at AmazingRibs.com A note to vegetarians ...

Barbecue & Grilling Holiday Gift Guide

Meathead | Posted 05.25.2011 | Home
Meathead

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.

Farewell McFake Ribs, Hello Amazing Ribs Sandwich

Meathead | Posted 05.25.2011 | Home
Meathead

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.

No Marshmallows! Sweet & Savory Sweet Potato Steak Fries

Meathead | Posted 05.25.2011 | Home
Meathead

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.

The Ultimate Turkey: Smoked (or Not). Gobble 'til You Wobble!

Meathead | Posted 10.04.2011 | Home
Meathead

This is no ordinary turkey preparation, pilgrims. Follow these detailed steps and you will never have a dry, stringy, cardboardy, boring bird again.

Crispy Cornell Chicken: An Upstate New York Classic

Meathead | Posted 05.25.2011 | Home
Meathead

If you like grilled chicken with golden crispy skin, say "thank you, to Bob Baker."

Make Your Own Hot Pepper Sauce

Meathead | Posted 05.25.2011 | Home
Meathead

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.

Tailgate Brat Tub (RECIPE)

Meathead | Posted 05.25.2011 | Home
Meathead

The Wisconsin brat tub combines two local faves: Brats & beer. In the typical brat tub the meat is simmered in beer, then grilled. But so much flavor is left behind in the beer. READ MORE How to Make Cootie-Free Jerky The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

Gaga's Dress Jerky? Here's How to Make Cootie-Free Jerky.

Meathead | Posted 05.25.2011 | Home
Meathead

The thought of storebought jerky and all its preservatives is almost as unappetizing as eating the well-worn gown from the Gaga collection. So here's how to make your own simple and delicious jerky.

The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

Meathead | Posted 05.25.2011 | Home
Meathead

Concords are vitis labrusca, the grape variety that was found growing wild in North America by the Native Americans. It has a powerful, distinctive flavor that we all know and love.

Unfuddling The Many Different Cuts Of Pork Ribs

Meathead | Posted 05.25.2011 | Home
Meathead

Here's what you need about the most popular cuts before you fire up the grill this Labor Day.