Finally, BBQ Pitmasters Gets It Right
After three seasons of practice, BBQ Pitmasters, a reality cooking competition that is decidedly not Top Chef, has finally found the recipe.
After three seasons of practice, BBQ Pitmasters, a reality cooking competition that is decidedly not Top Chef, has finally found the recipe.
Jennifer Segal | Posted 05.24.2012
Memorial Day marks the unofficial start of summer and grilling season, so no better way to celebrate than a backyard BBQ.
The Daily Meal | Posted 05.22.2012
Whether you fall on the "grilling is so easy" or the "I still end up with burned food" side of skills, it never hurts to learn a few tricks from the pros.
Meathead | Posted 05.26.2012
There aren't many indigenous local D.C. dishes, but there is one concoction the locals proudly claim as their own: Mumbo Sauce.
Meathead | Posted 05.15.2012
Last time the Obamas didn't do so well. They gave Cameron's predecessor, Gordon Brown, a set of movie DVDs that didn't play on the devices sold in the UK.
Meathead | Posted 11.30.2011
The Stall. The Zone. The Plateau. It has many names and it has freaked out many a barbecue cook. I know because they email me right in the middle of their cook. Panicky.
Posted 10.15.2011
We know, we know, slow and steady wins the race. But when you're a tortoise and you're trying to steal a grill, a swift exit is not your strong suit. ...
Meathead | Posted 09.26.2011
On July 18, 1936, the 13 foot hot dog started cruising the streets of Chicago and the Midwest. It is considered one of the most successful marketing gimmicks in history.
Food52 | Posted 09.20.2011
If you're like us, you're firing up the grill a lot these days. Here are 13 new ideas for filling out your summer grilling repertoire, from hearty gri...
Big Girls, Small Kitchen | Posted 09.18.2011
Photo Credit: Small Kitchen College We've all been there. You're at your favorite sports bar sharing a pitcher with your friends, when all of a su...
Meathead | Posted 09.14.2011
The first step to becoming a great outdoor cook is to master your instrument, and the best way to do this is to calibrate it with dry runs. No food needed.
The Daily Meal | Posted 08.30.2011
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...
Food52 | Posted 08.30.2011
8 of our best burger recipes, and not all of them beef -- everything from the Classic Diner Burger to unique Shrimp Burgers with Roasted Garlic-Orange...
Meathead | Posted 08.29.2011
If you are no longer living with your parents, you really should have a house sauce made without preservatives, additives, stabilizers, and emulsifiers.
Meathead | Posted 08.24.2011
What makes the Chicago Hot Dog special? Like Chicago's famous architecture, it is great design.
Meathead | Posted 08.16.2011
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.
The Splendid Table | Posted 08.15.2011
The Splendid Table's® How to Eat Supper, By Lynne Rossetto Kasper Dear Lynne, Our family griller is running out of ideas. All she does is marinat...
Meathead | Posted 08.03.2011
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.
The Splendid Table | Posted 08.02.2011
The Splendid Table's® How to Eat Supper, By Lynne Rossetto Kasper Dear Lynne, What kind of grill do you think is best, gas or charcoal? Marie ...
Food52 | Posted 07.27.2011
Throw a party (or two). 10 drinks, burgers, sweets & other ways to make the most of the long sunny weekend. Hit up food52.com for more on all things...
The Daily Meal | Posted 07.27.2011
"Sure, let's throw it on the grill," is a phrase often heard around this time of year. While the foods being referred to tend to stay in the realm o...
Meathead | Posted 07.26.2011
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.
Meathead | Posted 07.13.2011
Let's ask the question: What's the best form of charcoal? Wood embers? Hardwood lump charcoal? Charcoal briquets?
Meathead | Posted 06.29.2011
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
Josh Ozersky | Posted 06.21.2011
I like Michael Lomonaco, of Porterhouse New York, a lot. Who doesn't? But when he told me we were doing surf and turf, I hesitated. I never liked the ...
Meathead | Posted 05.31.2012