BBQ Blog
Steak is something that many are passionate about. Dry-aged steak requires another level of that passion altogether. There is a lot of care and work that goes into the production of a dry-aged steak. How does one buy a dry-aged steak? How do you properly grill it?
Whether the goal is to add extra flavor to your meal to create tender meat from a tough cut, marinating is one of the most used techniques to achieve that goal. Find out how to make the best homemade marinades and the most fitting ways to use them.
As you already know from many of my Science of Barbecue articles smoking meat is a technique that slowly melts fat and relaxes the collagen in meat allowing water into the muscle fibers creating gelatin.
If you are a barbecue enthusiast, you probably love that smoky char taste. Adding smoke to your meals and using a smoker would seem like a natural next step if you haven’t already gotten your hands on a smoker.
We can all agree that ribs are possibly one of the best meals that you can make on your grill or smoker.
The very first time that I smoked anything, it was a disaster. I had no idea how to control temperature and didn't know what to do when the meats' temperature stalled out.
Whether you are using your charcoal grill, the 3 in 1 Apollo® Smoker, or your Napoleon Gas Grill, smoking is a fantastic way to add extra flavor and fun to your meals. Here are our top tips for better smoking.
I’m sure you, like myself, have been there before. Tossing a beautiful fish steak onto the grill, thinking you’ve done everything right and winding up with a flaking disaster. Fish stuck to the grill, undercooked, and just generally a bad time had by all.
Bark is formed when you caress perfectly seasoned meat with smoke, water vapor, and just the right amount of heat for hours on end until you are left with mouthwatering meat heaven.
Still didn't find what you are looking for?
Try searching in the different category. Use the tabs to switch between Products, Recipes, Support and Blog search
Support