User Posts: Eric Beuning
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Are Kamado Grills Good & Worth The Money?
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If you've been shopping for a new grill or a smoker, chances are good that you've seen a kamado grill or two pop up in your search results. You might have even ...

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How to Safely Cut Meat on the Grill
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We’ve all been there before. You’ve got an extra-thick steak or a massive chicken breast sizzling away on the grill or gas griddle. It looks done on the ...

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Choosing a RV Gas Grill for Your Camping & Cooking
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A lot of modern-day RVs come with large propane tanks on board. At the same time, a lot of modern-day portable gas grills are designed to run off 1-pound DOT ...

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What Temperature Is Chicken Done At?
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According to the USDA and other food safety organizations chicken is safe to eat at 165 degrees Fahrenheit. While this is very much true for chicken ...

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Where to Buy High-Quality Meats Other Than the Grocery Store
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The grocery store meat section and display case is arguably the most convenient place to buy meat. It comes with a certain degree of peace of mind that ...

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Pairing the Best Smoking Woods for Popular Cuts of Meat
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There are barbecue purists who believe that specific cuts of meat should only be smoked with certain types of traditional smoking woods. Violating these ...

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Which Is Better for Grilling Butter or Margarine?
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Awareness about hydrogenated oils and transfats gave margarine a little bit of a black eye. Though new food laws in the United States have since made it ...

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Best Bun Options for Elevated Gourmet Burgers
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There is something to be said for the classic white burger bun, and its ability to sop up grease from a fresh hamburger patty, without falling apart. Though ...

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Should I Brine Pork Before Grilling or Smoking?
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Soaking whole or large cuts of chicken and turkey in a saltwater and seasoning mixture has become a very popular way to add flavor as well as enhance the ...

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Enhanced Meat FAQ
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For some the term "Enhanced Meat" has them salivating like one of Pavlov's dogs. Others hear the term and they spin on their heels walking away. This might ...

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Is It Safe to Put Grilled Meat in a Cooler?
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If you cut into a grilled steak straight off the flames, the juices inside will just run all over the plate. You’ll be left with a dried-out hunt of meat and ...

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Tips for Preventing Cross-Contamination at The Grill Side
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Providing your family with tasty, safe grilled food goes beyond simply scraping down the grill grates and making sure to keep raw chicken from touching cooked. ...

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How Many BTUs Do I Need For a Gas Grill?
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Gas grills are incredibly convenient, which makes them increasingly popular with people who don’t have a lot of time or just don’t want to deal with the mess ...

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What To Look For In a Grill Rotisserie
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Rotisserie cooking is a centuries-old practice that you see being used in a lot of cultures. Though it’s perhaps the most popular with the French, who seem to ...

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Can I Use a Griddle on a Charcoal Grill?
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There are a lot of people who make a direct connection between the smoky flame-kissed aroma of charcoal and grilled meat. It’s the sort of thing that harkens ...

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Best Types of Fish to Make on the Grill
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A lot of people associate the American pastime of grilling with big hunks of red meat. Piles of burger patties, hot dogs, bratwursts, steaks, and chops. Though ...

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What Temperature Is Beef Done At?
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One of the great joys about steaks like New York strip, ribeye, porterhouse, and fillet mignon is that you can grill them to a relatively low temperature to ...

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Best Non-Alcoholic Beverages for Serve at a Cookout
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While a cold beer or a freshly mixed cocktail will always have a place at the grill side, there are times when a more sensible beverage is called for. ...

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What Temperature Is Pork Done At?
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Technically the USDA says that pork is safe for human consumption once it reaches an internal temperature of 145 degrees. If you’re making a pork tenderloin or ...

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How Long To Let Meat Rest? Why Is It So Important.
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From the first second you lay a piece of meat on a grill the sizzle and aroma tantalize the senses. You might even start salivating like one of Pavlov’s dogs ...

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