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 ...
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 ...
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 ...
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 ...
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 ...
There are barbecue purists who believe that specific cuts of meat should only be smoked with certain types of traditional smoking woods. Violating these ...
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 ...
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 ...
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 ...
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 ...
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 ...
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. ...
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 ...
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 ...
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 ...
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 ...
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 ...
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. ...
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 ...
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 ...
