by Jay Ducote, BBQ Expert for the Menuism BBQ Blog
Like all of the great foodways of the world, modern-day barbecue is riddled in history and culture...
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Among all the creatures on earth, only humans cook -- and barbecue is the world's oldest cooking method. Barbecue may even be the world's second oldest profession.
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.
They might usually be busy smoking their own hogs, but even world-class pitmasters need to make a pit stop now and then. But, where does a BBQ profess...
Everyone who cares about barbecue knows that the real stuff comes from "little shacks with huge smokers that burn down every couple of years," says Ch...
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.
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...
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.
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.
There's one activity I like more than grilling: drinking beer. Combine them and I have a mood brightener more powerful than Prozac.
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.
Let's ask the question: What's the best form of charcoal? Wood embers? Hardwood lump charcoal? Charcoal briquets?
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
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
Read more recipes, techniques, tips, product reviews, and reports from Meathead's kitchen and grill deck at AmazingRibs.com
A note to vegetarians
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