BBQ Blog

It’s been a long winter and if you’re not a hardcore griller, your barbecue has probably been hibernating in storage for months.

What features should you look for when choosing the best gas grills? What does it take to be a grill that meets your needs? If you’re in the market for a new gas BBQ, how do you know if you’re buying the best?

You have probably heard the term “Dry-Aged” before. No, it’s not growing old in the desert, but actually a term you probably associate with a big price tag at your favorite steakhouse or those expensive steaks at the butcher.

How To Clean Stainless Steel Cooking Grids:

When it comes to the grill, safety is No.1 and the most important thing to keep in mind.

Using charcoal is often viewed as high maintenance and time-consuming. But, no fear! Here we will discuss the basics of charcoal lighting, and what methods are the quickest, best and most effective to use when grilling.

Don't Let this Happen to You!

If you've ever had trouble getting your grilled food to come out just right, and trying to figure out the intricacies of whether or not you should have the lid up or down feels more like rocket surgery, then this is the blog for you.

That great smoky flavor is something all grill aficionados love. But it's hard to replicate on a gas grill. While they are great for convenience, gas grills don't deliver the same experience as charcoal grills do.

Many people just slap their food onto a hot grill and go to town. They end up with amazing food nonetheless, but there is something happening here. The Science Of Barbecue is a real thing.

When you put flames and meat together on your barbecue, magical things like the

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.

Sure, you’ve tried the neighbor’s brisket, made something on your new grill using the smoker features, but do you know why it’s so delicious and tender? Using the Science Of Barbecue – Smoking Meat to be precise, we will tell you why it tastes so good.

Most women, and many men (who will deny this if asked) have been planning their perfect wedding since they were young. When the time comes and the question is finally popped, planning begins for real.

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.

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.

So you bought a new grill. It’s assembled and you have gathered all of the ingredients for the perfect barbecued meal. The steaks are standing by, and so is your family. But wait!

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?

The perfect steak starts with the perfect cut...ask for meat with a marbled fat distribution and approximately 1" thick. The fat acts as a natural tenderizer while cooking and will keep the meat moist and juicy.

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.

Infrared cooking has been around since someone had the brilliant idea of using fire to make food taste better.

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.