Beginners Should Grill This Steak Cut First, According To Steven Raichlen
If steak is what you want, barbecue and grilling expert Steven Raichlen recommends trying this steak before moving on to other cuts.
Read More-
-
Why It's A Big Mistake To Cook Roast Beef With Meat Taken Right From The Fridge
In the rush of cooking, we often take food straight from fridge to stovetop. For roast beef, however, this is a big mistake and can result in undercooked food.
Read More -
The Budget-Friendly Beef Cut You Need For Poor Man's Burnt Ends
For delicious barbecue burnt ends on a budget, consider one expert's advice and use this inexpensive cut of meat instead.
Read More -
The Easiest Way To Bring Extra Flavor To Your Steak
While the cut of steak you buy will affect its overall flavor, there are ways to enhance it externally. This simple methods adds richness and tenderness.
Read More -
6 Simple Ways To Elevate Your BBQ, According To Michael Symon
Who knows barbecue better than Michael Symon? We caught up with the chef ahead of LA Wine & Food Festival for some hot tips only a pro could provide.
Read More -
Why It Can Pay To Boil Ribs Before Placing Them On The Grill
Although there are merits for boiling ribs, the technique also has its drawbacks. To determine the best rib-cooking method, here's what the pros say.
Read More -
Husk On Or Off? Here's How You Should Be Grilling Corn On The Cob
We spoke to chef Emily Yuen during the New York City Wine & Food Fest, who told us exactly how she prefers to grill her corn on the cob.
Read More -
Why Anthony Bourdain Said To Avoid Ordering Well-Done Meat At Restaurants
Anthony Bourdain was famous for his opinions, many of which are still relevant -- but none is as unforgettable as his take on ordering your steak well-done.
Read More -
10 Simple Ways To Cook Cabbage, Explained
Despite a less-than-stellar reputation when it comes to flavor, cabbage is delightful when cooked, and you shouldn't overlook the vegetable in your kitchen.
Read More -
The Cheap Way To Add Flavor To Your Barbecued Meats And Veggies
There's a cheap, simple way to add flavor to your barbecued meats and veggies, one that doesn't involve spending on wood chips.
Read More -
Why Cooking Salmon On Cedar Planks Is So Popular
It seems like everyone is cooking salmon on the grill or in the oven on cedar planks. Here's why people cook salmon that way and why it's so popular.
Read More -
Elevate Your Burgers By Ditching Jarred Pickle Slices — Here's What You Need To Do
If you want to mimic your favorite burger from a restaurant or fast food joint, don't buy jarred pickle slices from the store. Instead, use this tip.
Read More -
How To Winterize Your Blackstone Griddle
Want to keep your Blackstone in pristine condition this winter? Follow our expert's advice and easily prep the griddle for the cold months ahead.
Read More -
Here's How Long You Should Wet-Brine Pork Ribs
Wet-brining pork ribs is the perfect way to add flavor and moisture to the protein before putting it on the grill, so make sure you leave enough time.
Read More -
The Lean Cut Of Steak You Should Think Twice About Putting On The Barbecue
A juicy steak cooked over open flames is one of life's treats, but there are some cuts of beef that are harder to get right on the grill, including this one.
Read More -
Avoid This Handling Mistake When Grilling Your Hot Dogs
We asked Robbie Shoults, celebrity chef and third-generation owner of Bear Creek Smokehouse, to share one of the most common grilling mistakes.
Read More -
Don't Boil Chicken Before Grilling It. Do This Instead
Pre-cooking chicken before grilling it is a great way to save time and ensure thorough cooking. An expert suggests skipping boiling for this method.
Read More -
Why Ina Garten Sneaks Coffee Grounds Into Her New York Strip Steaks
Want to elevate and enhance the flavor and texture of your next strip steak? Follow Ina Garten's example and rub coffee grounds onto the meat.
Read More -
Ina Garten's Secret Method For Fully Infusing A Steak With Flavor
Ina Garten is a trusted source for anything related to cooking -- but her method for getting more flavor into her steaks may be one of her best.
Read More -
How To Broil Food If Your Oven Didn't Come With The Proper Pan
Some newer ovens don't come with broiling pans, or you may have lost yours -- either way, you can still broil food without one with the right alternative.
Read More -
The Best Store-Bought Chicken Dry Rub We Tested Doesn't Even Come From A Food Company
In a taste test we found a great dry rub that is a glorious blend of aromatics and spiced flavors that can upgrade chicken dishes from boring to brilliant.
Read More -
The Quick Extra Step That Finishes Ribs With A Crispy Charred Bite
For the very best, crispy bite of a slab of barbecue ribs, one expert reveals the simple step that will truly elevate your meal.
Read More -
What Is The 3-3-2-2 Rule For Cooking Steak, And Does It Actually Work?
Cooking the perfect steak is a challenge many home chefs struggle with. But the 3-3-2-2 rule is a simple, pro-approved method that can make cooking steak easy.
Read More -
The Internal Temperature That Means Your Ribs Are Done
For the perfect barbecue ribs, you need to ensure that you don't overcook them. Here's the right temperature range for the most tender ribs you can imagine.
Read More -
You're Probably Using The Wrong Charcoal For Your Grill
Think all charcoal does the same job? Choosing the wrong kind could be altering your grill’s taste and performance without you realizing it.
Read More -
Why Smoking Ribs Bone-Side Down Will Get You The Perfect Bark
Smoking ribs the right way will make all the difference in your finished product, especially when it comes to attaining that perfectly crisp bark.
Read More -
The Style Of Short Ribs You Should Use If You Want Them Cooking Quickly
Looking to enjoy a batch of short ribs in record time? Follow one expert's advice and try this unique style of short ribs for a satisfying bite.
Read More
