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

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.

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.

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

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.

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.

Rather than use twitter as simply a promotional tool for their own recipes, they see it as a meeting place where food lovers are happy to chat, exchange links, and bring the sizzle!

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

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

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.

I spoke with celebrity chefs Barry Dakake and Geno Bernardo and found them to be extremely approachable, down-to-earth gentlemen, grateful to be living their dream and working so close to each other.

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

"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....

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.

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

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 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

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.

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.

I got together with Chef Jamie Purviance to answer the kind of question that keeps steak lovers like us up all night: When is the best time to sear a steak, when you start cooking, or at the end of the cook?

We're talking Southern ribs here, a style probably created by African slaves and as uniquely American as their other great contributions to our culture.