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Grill

5 Best Ways To Eat Before You Drink

Big Girls, Small Kitchen | Posted 09.18.2011 | College
Big Girls, Small Kitchen

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 sud...

How To Calibrate Your Grill Properly

Meathead | Posted 09.14.2011 | Home
Meathead

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.

5 Alternative Grills

The Daily Meal | Posted 08.30.2011 | Home
The Daily Meal

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...

8 Winning Burgers For The 4th

Food52 | Posted 08.30.2011 | Home
Food52

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...

Make Your Own Signature BBQ Sauce

Meathead | Posted 08.29.2011 | Home
Meathead

If you are no longer living with your parents, you really should have a house sauce made without preservatives, additives, stabilizers, and emulsifiers.

The Great, Incomparable Chicago Hot Dog

Meathead | Posted 08.24.2011 | Home
Meathead

What makes the Chicago Hot Dog special? Like Chicago's famous architecture, it is great design.

The Origins Of The New York Wiener & Sabrett's Secret Sauce, Exposed

Meathead | Posted 08.16.2011 | Home
Meathead

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: Grilling Marinades That Aren't Italian Dressing

The Splendid Table | Posted 08.15.2011 | Home
The Splendid Table

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...

BBQ & Grilling Cookbooks For Dad

Meathead | Posted 08.03.2011 | Home
Meathead

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: Gas Or Charcoal?

The Splendid Table | Posted 08.02.2011 | Home
The Splendid Table

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 ...

10 Cook-Out Hits for Memorial Day

Food52 | Posted 07.27.2011 | Home
Food52

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...

Unlikely Grill Foods

The Daily Meal | Posted 07.27.2011 | Home
The Daily Meal

"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 of ...

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

America On A Plate: Michael Lomonaco's Surf & Turf

Josh Ozersky | Posted 06.21.2011 | Home
Josh Ozersky

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 ...

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.

Chinese Char Siu Pork Ribs At Home

Meathead | Posted 05.25.2011 | Home
Meathead

It turns out that Char Siu, even though it sounds like charcoal, is not barbecued, grilled, or smoked. It is roasted in a special oven, usually gas fired. And most of the time it gets its ruddy tone from red food coloring. Sigh.

Care and Respect for the Meat on Your Plate (VIDEO)

Rebecca Gerendasy | Posted 05.25.2011 | Home
Rebecca Gerendasy

Can you tell the taste difference between an animal that has been humanely raised versus one that has "been pushed through the machine"?

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.