BBQ

New Kid on the Block: Pellet Grills

“It’s easy—maybe a little too easy,” I told the crowd of Barbecue University students gathered around the first wood pellet grill many had seen....

Underappreciated Beef: New Cuts to Try on Your Grill

This post is brought to you by Crowd Cow, which provided advertising support. As you’ve heard from us before, buying meat online has become...

8 Grilled Recipes for a Festive Easter Brunch

Hosting a relaxed Easter brunch is a great way to catch up with family and friends, and there’s no better way to do it...

Glam Up Your Ham This Easter: Tips, Tricks, and Recipes

Does your Easter ham, the rosy centerpiece of the holiday table, look as if it came straight from the pages of Good Housekeeping, circa...

The Best Lamb in America

They arrived via FedEx in an insulated carton: four pristine lamb shoulders, the meat red as roses, the fat white as snow, the bones...

The Beast: American Barbecue in Paris

Whenever someone asks me about the best part about living in France, I always reply that my favorite part is the food. In the...

Is It Done? Target Temperatures for Smoked Beef

One of the most important steps on the path to barbecue enlightenment is determining when the food is done. (It is the most often...

3 Burgers You’ll Want to Eat Now

Even if you’ve been grilling all winter—and we hope you have—there’s nothing better than a burger on the first warm day of spring. That...

Steak and Potatoes: A Perfectly Grilled Flat Iron Plus Smoked Potato...

Unknown to American consumers before 2002, the boneless flat iron is the first of the “new steaks” to become a runaway commercial success, outselling...

Lighten Up! Grill the Mediterranean Way with These 10 Recipes

I still remember the first meal Steven grilled when I visited him and his wife, Barbara, at their home in Martha’s Vineyard many years...

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