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The Secret to Buttery Garlic Mashed Potatoes (No Gravy or Cream Needed)

Meathead | Posted 05.25.2011 | Food
Meathead

I recently had some great garlic mashed in a restaurant, without gravy, and they were so delicate, mellow, and sweet. I immediately went to work trying to duplicate them. But I failed. READ MORE Soused Apple Sauce Better than the Jar Sweet & Savory Sweet Potato Steak Fries The Ultimate Turkey: Smoked (or Not).

Soused Apple Sauce Better than the Jar

Meathead | Posted 05.25.2011 | Food
Meathead

Fruits take to booze as eagerly as a frat boy on his 21st birthday. Depending on which type of booze you choose and how long you cook it, you can vary the flavor a lot. READ MORE No Marshmallows! Sweet & Savory Sweet Potato Steak Fries The Ultimate Turkey: Smoked (or Not)

No Marshmallows! Sweet & Savory Sweet Potato Steak Fries

Meathead | Posted 05.25.2011 | Food
Meathead

This recipe produces crisp shards of deliciousness that are still sweet, but not so sweet they should be dessert. Even if you cook them indoors in an oven, they are darn tasty.

The Ultimate Turkey: Smoked (or Not). Gobble 'til You Wobble!

Meathead | Posted 10.04.2011 | Food
Meathead

This is no ordinary turkey preparation, pilgrims. Follow these detailed steps and you will never have a dry, stringy, cardboardy, boring bird again.

Crispy Cornell Chicken: An Upstate New York Classic

Meathead | Posted 05.25.2011 | Food
Meathead

If you like grilled chicken with golden crispy skin, say "thank you, to Bob Baker."

Make Your Own Hot Pepper Sauce

Meathead | Posted 05.25.2011 | Food
Meathead

I call this my "Controlled Burn Hot Sauce" because it has a serious kick, but it also has strong pepper flavor, is very complex, and it works well as an ingredient in barbecue sauces or other dishes.

No-Fuss Pickled Green Tomatoes

Meathead | Posted 12.17.2011 | Food
Meathead

If you love the crunchy, thick walled, salty, sour, spicy, herbaceous treats like I do, wait til you see how easy they are to make. This technique is almost foolproof.

Tailgate Brat Tub (RECIPE)

Meathead | Posted 05.25.2011 | Food
Meathead

The Wisconsin brat tub combines two local faves: Brats & beer. In the typical brat tub the meat is simmered in beer, then grilled. But so much flavor is left behind in the beer. READ MORE How to Make Cootie-Free Jerky The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

Gaga's Dress Jerky? Here's How to Make Cootie-Free Jerky.

Meathead | Posted 05.25.2011 | Food
Meathead

The thought of storebought jerky and all its preservatives is almost as unappetizing as eating the well-worn gown from the Gaga collection. So here's how to make your own simple and delicious jerky.

The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

Meathead | Posted 05.25.2011 | Food
Meathead

Concords are vitis labrusca, the grape variety that was found growing wild in North America by the Native Americans. It has a powerful, distinctive flavor that we all know and love.

Unfuddling The Many Different Cuts Of Pork Ribs

Meathead | Posted 05.25.2011 | Food
Meathead

Here's what you need about the most popular cuts before you fire up the grill this Labor Day.

Gooey Grilled Cheese on the Grill

Meathead | Posted 05.25.2011 | Food
Meathead

Dunno why they call it "grilled" cheese 'cause most of the time it is made in a frying pan or a broiler or a griddle. Ever have one made on a grill READ MORE Grilled Eggplant Parm Recipe: Less Grease, More Flavor! BBQ Pitmasters: Week 3 of Ongoing Coverage Of TLC's Barbecue Competition Meathead To Go Meatless: Call Me Potatohead

Grilled Eggplant Parm Recipe: Less Grease, More Flavor!

Meathead | Posted 05.25.2011 | Food
Meathead

If you love "Eggplant Parmesan" as served in most Italian restaurants, you are in for a treat, because this simple grilled version just runs circles around it.

BBQ Pitmasters Finals: Whole Hog Cooked Old School On Concrete Pits, a Fitting Finish with $100,000 to a Real Chef From Iowa

Meathead | Posted 05.25.2011 | Food
Meathead

An old fashioned down home Southern barbecue for a highpoint climax to an uneven series. READ MORE Gaga's Dress Jerky? How to Make Real Beef Jerky Purple Passion Concord Grape Pie

Grilled Spaghetti? Try this Fired Up Marinara Sauce

Meathead | Posted 05.25.2011 | Food
Meathead

"Why aren't Italians famous for barbecue? The spaghetti keeps falling through the grates." Anonymous It is August and the world is awash in tomatoes....

Meathead To Go Meatless: Call Me Potatohead

Meathead | Posted 05.25.2011 | Food
Meathead

Will I change the world? No chance. But this meatlover's voice is one more in a growing chorus and perhaps together we can change farming in the US.

The Zen of Burger Condiments

Meathead | Posted 05.25.2011 | Food
Meathead

I'm all about perfecting the old tried and true, so I keep the condiments simple and let the beef shine through. READ MORE How to Grill Great Steakhouse Steaks The Ultimate Grilled Corn On The Cob A Taxonomy Of Regional American Barbecue Sauces & Recipes The Most Important BBQ Concept For Backyard Cooks

How to Grill Great Steakhouse Steaks

Meathead | Posted 05.25.2011 | Food
Meathead

Regardless of what cut of steak you cook, there are some basic tips and techniques that can raise your game, and when you master them, you will have your guests reeling in deliria.

The Ultimate Grilled Corn On The Cob

Meathead | Posted 05.25.2011 | Food
Meathead

The best way to cook corn is on the grill, and I have a few tricks that you can use. This corn is so good, it should be illegal. READ MORE A Taxonomy Of Regional American Barbecue Sauces & Recipes Searing Steaks: Two Paths to Nutty Brown Nirvana The Most Important BBQ Concept For Backyard Cooks

A Taxonomy Of Regional American Barbecue Sauces & Recipes

Meathead | Posted 05.25.2011 | Food
Meathead

Barbecue has evolved along disparate paths around the nation, led down these trails by the racial and ethnic immigrants. Indeed, barbecue sauce is a purely American cultural phenomenon.

July 4th BBQ Tips & Recipes for Burgers, Dogs, Ribs, & More

Meathead | Posted 05.25.2011 | Food
Meathead

Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July.