Lomo Al Trapo Is The Colombian Cooking Technique For Elevated Grilling
Once you've tasted beef done the Colombian lomo al trapo way, you may never return to regular grilling. Find out how this cloth-wrapped ember-heat method works.
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Yakiniku Sauce Is The Ultimate Japanese Condiment For Grilled Meats
These days, choosing the right sauce can be a challenge. Luckily, Japanese yakiniku sauce makes it easy: It's a tare created especially for grilled meats. -
The Underrated Cuts Of Meat We Should Be Grilling More, According To Sunny Anderson - Exclusive
BBQ maven Sunny Anderson reveals the grilling secrets you've been missing. From underrated cuts to zesty marinades, elevate your barbecue game. -
Spice Up Your Grilled Tofu With A Bulgogi Marinade
Who says bulgogi has to be a meat dish? Find out why tofu makes a top choice for the Korean marinade, as well as some hot tips on how to make and serve it. -
Bobby Flay's 14 Tips For Cooking The Perfect Steak
Bobby Flay knows his way around a steak, and the famous chef's tips will help you bring the most out of the next cut you sear or toss on the grill. -
The Easy Way To Prevent Chicken Drumsticks From Burning On The Grill
Drumsticks are very easy to burn when cooking over the blazing heat of a flaming barbecue, leaving them scorched and unpalatable. Here's how to prevent that. -
Where Michael Symon Falls On The Gas Vs. Charcoal Grill Debate - Exclusive
Michael Symon weighed in on the gas vs. charcoal grill debate - and he gave us compelling reasons why home cooks should at least try his grill type of choice. -
Michael Symon Brings Us Home For Sunday Supper In New Cookbook - Exclusive Interview
Michael Symon wants you to focus the whole meal, not just a collection of plates. He told Tasting Table how he gathered the recipes contained in his new book. -
The 13 Best Seasonings To Flavor Veal
A misunderstood meat, these days, humanely-raised veal is widely available. Want to make the best veal ever? Try our 13 favorite seasonings. -
One Easy Step Will Make Flipping Skewers A Whole Lot Easier
By using this skewer technique you'll ensure that each piece of meat and vegetable is held in place, eliminating the chances of it spinning out of control. -
Embrace The Dhungar Method To Add Smoky Flavor To Any Dish
Here's a traditional Indian method that incorporates smoke to give your sense of smell a more important job for your meal consumption. -
When Grilling Seafood, There's Only One Type Of Skewer You Should Use
It's important to cook seafood properly, and one way to do so is to use skewers. But you need the right skewers. These are the right skewers. -
The Pre-Grilling Step To Achieve Perfect, Succulent Lobster Every Time
Although grilling lobster can be difficult, chef Geoffrey Zakarian advocates for poaching your lobster before you grill to ensure a perfect lobster every time. -
Burgers Tend To Crumble On The Grill, But There's An Easy Fix
While some burger purists claim you only need beef and spices for a successful patty, that logic can come crumbling down when your food falls apart. -
Grill Store-Bought Pound Cake For A New Depth Of Flavor
If you have a store-bought pound cake that is about to go bad, try grilling it to unlock a new depth of flavor instead of eating it plain or throwing it out. -
Halloumi Is The Tangy Cheese You Should Try On The Grill
Consider yourself a fan of cheese? Then you have to know abut halloumi. The firm, squeaky block comes from the island of Cyprus and is perfect for grilling. -
13 Best Cuts Of Meat For Grilled Kebabs
Ready to fire up the grill? Grab your skewers and seasonings, and add these cuts of beef, poultry, and pork to your game-day lineup to ensure a winning bite. -
12 Things You Didn't Know You Could Make With Your Solo Stove
The Solo Stove has the thrill of a roaring outdoor fire, minus the smoke and risk of traveling embers. These are things you didn't know you could make with it. -
Campfire Potatoes Are The Easy Outdoor Dish To Close Out Summer
These gorgeously comforting cheesy-topped potatoes will be a brilliant addition to any outdoor meal. (Also, they can easily be made and eaten indoors.) -
The Triple-Dip Marinating Technique For The Tastiest Meats
The next time you fire up the grill for barbecue brisket, ribs, or chicken legs, consider marinating your meats using Chef Paul Kahan's triple-dip technique. -
Lovo Is The Fijian Barbecue Technique That Yields Astounding Cuisine
Exploring Fijian lovo: Unveiling the unique pit barbecue tradition that transforms meats and tropical vegetables into savory succulent delights. -
When You're Torn Over Barbecue, Oklahoma-Style Might Be The Blend You Need
Discover the ultimate BBQ with the Oklahoma-style, which has a unique fusion of flavors that incorporates the best of American regional traditions. -
12 Tips You Need To Marinate And Tenderize A Cut Of Steak
Marinating steaks overnight covered in a bottle of store-bought Italian salad dressing gets the job done, but is it really the best way to do things? -
Transform Grilled Corn With Middle Eastern Spices
Corn is a versatile vegetable that can be brought to life on the grill by adding Middle Eastern flavors. Let us guide you with some spice and herb suggestions. -
What Are The Best Foods To Cook On A Gas Grill?
Pitmaster Shawn Hill shares his advice for barbecuing on a gas grill. -
10 Ways To Tenderize Steak
Nobody likes a tough steak, and luckily there are plenty of simple preparation and cooking methods to ensure your meat is as tender and juicy as possible. -
How To Season A Brand New Grill
Whether you're a BBQ novice or a certified pitmaster, many cooks skip over the very important step of seasoning upon upgrading, or reusing, their grill.
