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As you are well aware, the safety of how we prepare food is paramount to your health. Handing food and food safety should always be a consideration when cooking.
Learning about the culinary world in a scientific way; the how and the why of the way we prepare and cook food through the science of BBQ is a fascinating journey. This article is all about how to successfully build an umami bomb, creating umami synergy in the foods you prepare.
While bumbling around the internet looking at recipes one day, I came across a secret. The secret to the crispiest skin on poultry. The secret to tender meat. The secret to how baking works. What is the secret you ask? Baking powder.
When it comes to eating foods, there are just too many sources that say to do this and not that, eat this and not that, and never, ever, eat this, that, or the other thing. And then, the next time you look, they are saying the opposite is true.
People tend to have a general negative reaction when discussing fat. However, fat isn’t as negative as you would think. There were campaigns and fad diets saying that all fats were bad for you.
The Science of Barbecue is about so much more than just flame and smoke. Food is an integral part of the barbecue and a gill-centric lifestyle. And what food is more amazing than cheese?
The science of barbecue explores the way cooking happens and why as you use different grilling techniques to achieve delicious meals.
The science of barbecue explores the way cooking happens when you use different techniques, and there are several very important factors that go into cooking the perfect meal.
Your grill can do some pretty amazing things. You can use so many interesting techniques to achieve loads of delicious results. What is the best way to cook meat on the BBQ? One of the most versatile techniques you can use is called the reverse sear.
For many, food isn’t just fuel. Food is a way of life, full of family and memorable moments. Eating spicy foods is fundamental in many cultures, but why do people like spicy food?
Brining sounds simple enough, even if the chemical reactions aren’t. In fact, the whole brining process is easy, the hardest part is, finding room in the fridge for the container with the brine and meat. Here are some easy tips and tricks for you.
Learning to cook better through science, who would have thought? This article explores what brining is, and how it works to improve the meat you are working with. So bag that bird, pack that pork, and share your shrimp. Let’s harness the power of salt!
One’s opinions about barbecue can be as hotly debated as politics are. That is once again proven true as I look into wet and dry rubs, and when to use which one. Not only is the terminology hotly debated, but so is when and where to use both!
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.
We now know that there are many factors that impact BTU’s and how efficiently they are used.
When purchasing your first grill, maybe even your fifth grill, one of the first things you want to know is what are the BTU’s. It is a powerful number; a large number, one that may make or break your decision to purchase that particular piece of equipment.
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