If you are no longer living with your parents, you really should have a house sauce made without preservatives, additives, stabilizers, and emulsifiers.
Fourth of July celebrations can make us feel like it's practically an American obligation to enjoy the outdoors, fireworks and, of course, delicious f...
Forget what they're actually made of, it's what you dream up and put on top that makes man bite dog. With apologies to our beloved ketchup (you do ...
Small Kitchen College Ahh, summer! Nary a warm breeze wafted o'er my sunkissed cheeks before I thought: man, I could really use a beer right now. In...
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.
Barbecue - it's a noun, a verb and in many parts of the country, a religion. We rounded up a list of 20 smokin' barbecue joints, some so off the be...
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.
there is no need to panic if you find out a vegetarian is attending your Memorial Day bar-b-que. We are regular people, and we eat lots of food.
Top Chef All-Stars winner Richard Blais knows a thing or two about burgers. As creative director of Flip Burger Boutique in Atlanta and Birmingham, he...
"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...
With Memorial Day just around the corner, it's time to fire up that BBQ. But why stick to just burgers and dogs when cooking outside? Here are our fiv...
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.
Look, trophies are great, but whether they take the full measure of a rack of ribs is highly debatable. There are a zillion contests out there. Memphi...
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.
To appreciate Lockhart BBQ, one must try at least two of its famed establishments.
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.
Introducing a Reward that makes Denny's Rooty Tooty Fresh & Fruity look paltry by comparison: The Five Bourbon Feast at the UES's authentic down-hom...
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.
A popular saying holds that nobody wants to see how the sausage is made, but staying in the dark when it comes to jerky can be risky, unless you don...
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.
