It’s been a long winter and if you’re not a hardcore griller, your barbecue has probably been hibernating in storage for months.
Some of these things are quite like the others; some of these things are curry. Curry is a broad term used to describe not only all Indian Cuisine as an all-blanketing term but a lot of Thai Cuisine as well.
If you are an avid griller, you know what it takes to create the perfect steak on the grill. You frequently grill a fantastic meal for others, purchasing the best cuts and, lovingly preparing everything for what should be a delicious evening of fun and laughter.
If you are lucky enough to find yourself with an offer to join some family or friends at the cottage, you know what a rare treat that can be. Getting a repeat invitation is rarer still. Here’s how to be the perfect cottage guest.
There is a massive amount of information out there about Whisky, Scotch and Bourbon for anyone willing to search. In researching, I found myself with more than enough information to write incredibly long-winded articles on all three of these topics. Is there a difference?
Seasoning your stainless steel and cast iron cooking grids is something that you should do as soon as your grill is put together before you put it away for the season (not that you do ‘cause who doesn’t grill all year?), and at least every 4 months or so.
Through our series The Science of Barbecue, we’ve explored the processes of grilling, Caramelization, and Smoking; discussed how to make any meat into a succulent meal, and even the intricacies of marinating.
You’re probably sick of talking Turkey by now, but given that last week was Thanksgiving, I thought it would be a great time to discuss how your poultry production progressed. How did you prepare the bird? Did you brine it, or inject it? Perhaps you did both.