There are few things in life more delicious and satisfying than a plate of barbecue. And more often than not, the centerpiece of that plate is a rack ...
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It wasn't even close. Out of five categories, four were won by one team.
No one is using pay phones these days, so maybe that's why Jamie Oliver decided to convert this classic red telephone box into a hot and cold smok...
There are better designs for grills, among them the top end Hasty Bakes, and there are cheaper grills, but the modern Weber Kettle has achieved icon status.
"Give a man a burger and he will gladly pay you Tuesday. Teach a man to make a burger and he will feed his family as if every day is Sunday." -- Meathead
It was winner-take-all as the five victors from the preliminaries competed for $50,000, the title 'Kingsford BBQ Pitmasters Grand Champion,' and a spot in the Kingsford Invitational.
Think about this: You've never seen a fine dining restaurant serve Beer Can Chicken, have you? That's because real chefs know it is not the best way to roast a chicken.
That sets up a highly competitive final on July 8 with the pitmasters answering the burning question, who goes home with the $50,000?
Competition barbecue has moved so far from traditional Southern barbecue that it must be considered a style of cooking unto itself, as different from the original as is Korean Barbecue.
Sadly there is little room for creativity in competition barbecue nowadays. If barbecue is part of the culinary arts, then the judges and cooks should take a look at other forms.
Like a hungry farmer raised on real Southern smoke-roasted pit barbecue, for the last two years this franchise has a been serving me boiled ribs, and when presented with the real deal, I am gobbling it down.
After three seasons of practice, BBQ Pitmasters, a reality cooking competition that is decidedly not Top Chef, has finally found the recipe.
If a new policy is adopted, smokers in Fort Worth, Texas, may no longer be eligible to work for the city, WFAA is reporting.
In reevaluating its he...
Last time the Obamas didn't do so well. They gave Cameron's predecessor, Gordon Brown, a set of movie DVDs that didn't play on the devices sold in the UK.
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.
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.
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 is nothing more seductive smelling, no perfume, no mushroom, no wine, than the scent of hardwood smoke after it has tickled spice rubbed pork
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.
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.
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