As bona fide evangelists for the beer can genre of barbecue, we feel obligated to spread the gospel.
By: Kevin Alexander and Liz Childers ...
National Cheeseburger Day? Now that's a holiday we can really get behind. It would be almost un-American not to eat a cheeseburger today.
If you're planning an early-fall party or BBQ, here are five super-simple and mega-tasty recipes for your game-day bash!
By: Kevin Alexander and Andy Kryza ...
By Leslie StephensOur definitive guide to burgers--for now, and to carry you well through tailgating season. ...
We were at Fringe Central, which is the building where performers who are registered with the Fringe can hang out. There's wi-fi, a copy machine, café area, and helpful people who are in the same boat as you are (if you're putting a show on this year).
Any order that's too off-menu will have to be DIY. But make no mistake, they will make you that Big Mac with eight patties.
To find out some of the most common burger mistakes people make at the grill, we tapped Adam Perry Lang, author of Serious Barbecue, to lay out 13 things you're probably doing wrong over the charcoal.
Everyone has a different idea of what makes the best burger. Is it a thin patty or a thick one? Medium rare or medium well? Cheddar or American? We're not interested in diving into that debate right now. Instead, we present our staff-sourced list of our absolute favorite burgers.
Happy summertime! It's finally here! The joyous season of backyard barbecues, swimming pools and gorgeous ocean sunsets is upon us. Grab an Arnold Palmer, get comfy in your favorite hammock and check out this video of 10 awesomely relaxing moments of summer! What could be better?
You don't need to drop $15 to enjoy a delicious steakhouse-style burger. Make them in your own backyard with these 5 easy-to-follow tips.
It's the July 4th weekend. My wife, Kathy, and I have a bag full of red, white and blue pinwheels, some Stars and Stripes-brand snack cakes and a packet of mini-flags. We're nearly set for a holiday blowout in the country. Strangely, none of the stores is stocked with hot dogs or chips. No one around us seems to be doing the same.
I'll bet the soggy, messy bun bums you out!
What about the art underlying these gastronomical poems forged in beef, cheese, and bun?
That's right -- this is the new way to eat burgers and it's delicious.
With some kitchen smarts and great flavors, you don't need beef for a good burger.