Planking is fun and easy, producing succulent and impressive meals quickly on your barbecue. Lightly smoky, plank grilling creates a slightly woodsy flavor on almost any dish you can imagine. Plank grilling can be done on both gas and charcoal barbecues.
The scent and flavor that comes to mind when people mention barbecue is that smoky, tangy, sweet, and sticky BBQ sauce. It is the essential flavor enhancer for most of the food that you pull off the grill. But do you know how to use sauce straight from the bottle?
Marinades are a great way to change up a meal, taking it from the same old – same old to a new level of flavor. Explore the flavors of other places from your own home by using unique marinades that capture the essence of a regional dish.
Steak is the ultimate food for the barbecue, right? There’s nothing like a freshly grilled steak sliding onto your plate still sizzling and smelling succulent.
Whether it’s vegetable oil, peanut oil, butter, or pan lotion, one thing is for certain, oils and fats are an essential part of cooking. Fats and oils are found in most of the things we consume.
There’s a certain technique to tying up a bird, whether it’s a turkey, chicken, or something else, for roasting. There’s a finesse that is sometimes hard to achieve. In this article, we will teach you how to truss a whole bird for roasting or the rotisserie.
Summer is grilling season. For most people, this means pounds of meat sizzling over hot charcoal. However, if you’re more of a seafood-type person, you’d probably swap the beef for some lobster tails.
One of the largest hot button topics when discussing food, it whether or not you should buy fresh or frozen food. There are many advocates for and against freezing food, meat in particular, and it’s hard to sift through the information to decide what the best solution is.
The science of barbecue explores the way cooking happens and why as you use different grilling techniques to achieve delicious meals.