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Bbq

How To Grill Cheese

Steven Raichlen | Posted 04.24.2015 | Taste
Steven Raichlen

Sandwiches and quesadillas aside, several cheeses are designed to be seared directly on the grill grate.

How to Make Authentic Jamaican Jerk at Home

Steven Raichlen | Posted 04.10.2015 | Taste
Steven Raichlen

Jamaican jerk is simultaneously a dish, a cooking method, and a way of life -- a noun and a verb.

The Far West of China

Matjaz Tancic | Posted 03.26.2015 | Travel
Matjaz Tancic

There are many things that run through my mind when I start thinking about my recent trip in Xinjiang, China's far west region, which shares borders with Mongolia, Kazakhstan, Kyrgyzstan, Tajikistan, Afghanistan, Pakistan and to the south to Tibet.

Make the Ultimate Chicken Parmesan -- on the Grill

Steven Raichlen | Posted 03.06.2015 | Taste
Steven Raichlen

Sometimes you just want the mild, clean, lean taste of a chicken breast.

How to Cook Pork Shoulder Right

Steven Raichlen | Posted 02.27.2015 | Taste
Steven Raichlen

The pork shoulder may be the world's simplest cut of meat to cook.

The 11 Best BBQ Cities In America

Thrillist | Posted 04.22.2015 | Taste
Thrillist

What do you say we start with meat and fire, and see where we go from there?

Do Pellet Grills Make Barbecuing Too Easy?

Steven Raichlen | Posted 04.22.2015 | Taste
Steven Raichlen

The pellets contain no additives. They burn cleanly, leaving remarkably little ash.

Valentine's Day Is About To Get Really Hot: Cook Dinner On The Grill

Steven Raichlen | Posted 04.15.2015 | Taste
Steven Raichlen

Romance on the grill? We have you covered. No stressed-out servers. No long wait for cocktails.

The Controversial 3-2-1 Method For Ribs

Steven Raichlen | Posted 03.25.2015 | Taste
Steven Raichlen

The process gives you meat so tender it virtually slides off the bone.

5 of the Hottest Barbecue Trends for 2015

Steven Raichlen | Posted 03.11.2015 | Taste
Steven Raichlen

Here's a look at my crystal ball for Planet Barbecue 2015.

My Top 5 BBQ and Grill Restaurants of 2014

Steven Raichlen | Posted 03.04.2015 | Taste
Steven Raichlen

A lot of people complain that barbecue just isn't what it used to be, and they're right. It's better. It's better in traditional barbecue hotspots, like Kansas City and Dallas. It's better in places where you'd never expect to find killer 'que, from Brooklyn to Minneapolis to L.A.

Who's Hungry? Some Of The Best Southern-Inspired Eateries Are Anywhere But The South

Posted 12.31.2014 | Black Voices

Fried chicken may not be the best option for our waistlines, but when your tastes buds are crying tears of joy (read: you’re drooling), calorie inta...

9 Ridiculously Great Uses of Brisket

Thrillist | Posted 01.31.2015 | Taste
Thrillist

In some parts of Texas, putting anything other than salt and pepper on a brisket is considered blasphemy. But to the dismay of more traditional pitmasters (and Spinderella) there's a whole host of folks around the country (and Canada!) who're using brisket to nefariously awesome ends.

A Guide To Buying The Best Pork Shoulder

Steven Raichlen | Posted 12.24.2014 | Taste
Steven Raichlen

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.

Texas Vs. Everyone Else: The Great Beef vs. Pork BBQ Debate

Thrillist | Posted 12.23.2014 | Taste
Thrillist

Nothing in the canon of smoked-meat history lights the fires quite like the age-old question of beef vs. pork.

Vegan Options: The New Normal At Restaurants

Menuism | Posted 12.20.2014 | Taste
Menuism

You might be surprised to find that even little dives in small cities are becoming increasingly vegan-friendly.

4 Days of Euphoria in Greenville, SC

Carolyn Bass | Posted 12.09.2014 | Travel
Carolyn Bass

Few things bring such a sense of happiness and excitement as good food, fine beverages and great music served up among friends. You could say it's euphoric. Greenville, S.C. knows this well, having named its annual food, beverage and music festival, Euphoria.

Queuing and Q-ing with Dignity

Amy L. Freeman | Posted 12.02.2014 | Impact
Amy L. Freeman

Initially faced with the brightly-colored truck outside our normal meal space, some clients were hesitant, assuming that this bounty could not be for them. Other clients walked up uncertainly, but broke into smiles we told them to just go to the truck and order.

How To Make Memphis-Style Barbecue Nachos, And Some Thoughts On Sauce

Food52 | Posted 11.18.2014 | Taste
Food52

Rethink your nachos with a tangy-sweet barbecue sauce straight out of Memphis.

Secrets Of The Water Smoker Revealed

Steven Raichlen | Posted 09.12.2014 | Taste
Steven Raichlen

The water smoker is simple to operate, but serious enough for competition cooks.

Everything You Need To Know About Rib Eye

Food52 | Posted 11.02.2014 | Taste
Food52

When you buy barbecue sauce to baste your rib eye, you break my dang heart.

Is Food the Background Music to Your Life?

Michelle May, M.D. | Posted 11.02.2014 | Taste
Michelle May, M.D.

Ahhh Labor Day! Burgers, family and friends, picnics, swimming, potlucks, relaxing, grilling... I'll share some links to a few of our family's favor...

Grilling for Labor Day? Don't Burn the Planet

Stephanie Feldstein | Posted 10.28.2014 | Green
Stephanie Feldstein

Once you start replacing servings of meat with plant protein, your statistical life span starts to improve. Same goes for the planet.

Just in Time for Labor Day Weekend: Tips for BBQing on Vacation

Home Away | Posted 10.28.2014 | Travel
Home Away

Just make sure there's a grill where you're going, and you can take your ultimate Labor Day BBQ on the road.

The Ultimate Labor Day Menu

Steven Raichlen | Posted 10.22.2014 | Taste
Steven Raichlen

If you're like me, after a summer of cookouts, you're ready for a Labor Day barbecue that's anything but labor-intensive.