Why You Should Avoid Grilling Brisket
You've gone to the butcher and procured a beautiful piece of brisket, but how should you prepare it? Read this article before you even consider grilling it.
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The Best Types Of Wood To Use For Flavorful Smoked Chicken
Before you fire up the smoker, it's important to consider the effects that different kinds of wood will have on the end result of your smoked meat.
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The Key Factors To Determine How Long To Cook Your Steak
Determining exactly how long to cook your steak comes down to a number of factors, and we spoke to an expert to break each of those factors down.
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Grilled Peaches Give Eggs Benedict A Uniquely Sweet Profile
Eggs benedict is a luxurious brunch dish with a ton of versatility. Getting wild with variations will elevate the meal, especially if you use grilled peaches.
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For Big-Batch Caesar Salad, Go With Charred Romaine Halves
Sometimes, even a classic Caesar can use an upgrade. Try throwing your romaine on the grill for some added smokiness to your side dish. Plus, it looks great.
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The 2 Types Of Grills That Just Won't Work For Desserts
If you're considering cooking dessert on the grill, make sure you aren't using one of these types of grills, or your sweet treat may have disappointing results.
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Why It's Time To Stop Trusting The Thermometer Dial On Your Grill
While the temperature may not matter for some grilled items, for larger cuts of meat having a steady, correct temperature is crucial for the best results.
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After Grilling Tomahawk Steak, Give It A High-Heat Sear For A Beautiful Crust
The best route to take is a two-step process. Because the tomahawk is thick, it first needs to be grilled at a low heat before getting a quick sear.
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Prevent Lobster Tails From Curling On The Grill With An Easy Skewer Trick
One of the most common challenges you will encounter when grilling lobster tails is the tendency for them to curl up. The solution? A skewer!
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15 Popular Barbecue Sauce Brands, Ranked
We taste-tested the most popular brands of barbecue sauce you can find in the grocery store to determine the spiciest, smokiest options out there.
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Bricks Are The Key To Cooking Tsukune Without A Yakitori Grill
Cooking mouthwatering tsukune at home doesn't require purchasing a specialized yakitori grill. All you need are a couple of bricks and some gumption.
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How To Avoid 'Torch Taste' When Blowtorching Your Steak
Blowtorching steak is a great way to achieve that perfect caramelized sear, but if you sometimes get a torched taste, read on to find out how to avoid it.
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Grill Vegetables Before Pickling For Smokier, Caramelized Notes
Whatever vegetables you plan on pickling, you can affect their flavors long before they get submerged in brine. With this tip, we're heading to the grill.
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Crisp Up Sticky Rice By Giving It The Grill Treatment
Sticky rice can take on an entirely new texture, consistency, and flavor if you give it the grill treatment. Try crisping it up and giving it a char.
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Avocado Skins Are The Unexpected Key To Richer Corn On The Cob
Corn on the cob is nearly perfect on its own, but if you want to really kick up the flavor, grab an avocado skin and rub the ear of corn with it.
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Why Lumber Is One Of The Worst Types Of Wood For Smoking And Grilling
If you're grilling or smoking, you might consider what wood you use for its flavor profile. There are also important safety considerations when selecting wood.
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The Embers From Your Campfire Make For Great Outdoor Cooking
The embers from a campfire that has died down are a perfect heat source for any dish that you would like to fix while you're enjoying the great outdoors.
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Throw Your Brownies On The Grill For Rich And Smokey Results
Setting brownies onto the grill can impart a smoky, decadent flavor to your favorite recipes, and bring new dimensions to the classic dessert offering.
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13 Absolute Best Types Of Wood To Use For Smoking And Grilling
The wood you choose for barbecuing makes a big impact on how different meats will taste. We asked experts to explain what woods are best for varied foods.
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How To Best Avoid Flare Ups When Cooking Steak On The Grill
Chef Michael Lomanco of Porter House Bar and Grill recently shared with Tasting Table his advice to avoid flare ups and get the best cooked steak.
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Martha Stewart's Skewer Trick To Keep Onions From Falling Apart On The Grill
We all know how annoying it is to watch those onions you grilled slip through the grate. Thankfully, Martha Stewart's got a plan to save them with this tip!
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A Metal Cooling Rack Perfectly Doubles As A Grill Basket
You don't have to buy a grill basket because the metal cooling rack you probably already own and use for baking is a simple and effective alternative.
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Grilled Lettuce On Your Burger Is The Key For Optimal Smokiness
Plain lettuce on a burger is a must-have topping, but have you ever grilled your lettuce as a patty-topper? Here's how to achieve that perfect smokiness.
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Use Your Grill's Upper Shelf To Give Food A Smokier Taste
Not all of us have the luxury of a smoker in addition to a grill, but that doesn't mean we can't create deliciously smoky aromas in the food we cook.
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When Grilling Potatoes, Poke Holes In The Foil For More Smoky Flavor
By puncturing the foil, you create little windows that allow the smoke to seep in. This helps differentiate a grilled potato from a baked one.
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Bourbon-Soaked Wood Chips Make For Seriously Flavorful Grilling
If you want to infuse a little extra flavor into your cuts of smoked meat, soak your wood chips in bourbon prior to cooking for an extra burst of deliciousness.
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Think Twice Before You Mix And Match Ingredients When Grilling Skewers
Skewers are easy to eat and fun to customize ─ but there's one common mistake that can ruin the meal. Here's how to prevent a kebab catastrophe.
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