Why Short Ribs Are A Cut Of Beef You Should Never Grill
There are many cuts of meat ideal for tossing on the grill, but short ribs aren't one of them. Here's why it's best to find another method to cook this cut.
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How To Achieve The Perfect Cook For Your Tuna Steak On The Grill
Tuna steak is a perfect meaty, yet light option for a night of grilling, and you want to make sure that you are cooking that piece of fish just right. -
Top Your Burger With Grape Tomatoes For A Deliciously Fresh Meal
Next time you make burgers, skip the beefsteak or the hot house and instead opt for grape tomatoes as a topping. Here's why they might be your new favorite. -
Why You Should Definitely Be Eating More Fish Heads
It's thought that up to 70% of a fish is wasted when you buy a filet. And you could be missing out on the best part: its head. Here's why you should eat them. -
Properly Position Your Grill Vents To Ensure The Best Cook For Your Meat
Any grill chef will tell you there's an art to creating the perfect sear. The key is the position of the vents. Here's how to get it right every time. -
The Reason You Should Grill Only One Type Of Meat At A Time
Who doesn't want to turn their grill into a meat-stravaganza of beef, poultry, and pork that are all cooking at the same time? Anyone who knows the drawbacks. -
It's About Time You Started Grilling Your Soup This Winter
Few foods are more comforting than soup when the winter season arrives, but you can add some smoky flair to your next batch by firing up the grill. -
The Ingredients You Should Avoid Adding To Your Beef Brisket Rub
When seasoning your beef brisket you want to use a rub that will enhance the flavors in just the right way, so find out which ingredients to avoid. -
Dr Pepper Is The Unexpected Ingredient You Need For Tender Pulled Pork
Dr. Pepper might not be the first thing that comes to mind when cooking up some pulled pork, but add it to the mix and you won't regret it. -
No, Probing Your Meat Won't Ruin It
Probe, don't guess - doing so ensures juicy, flavorful results without the risk of overcooking. The escaped juices from the puncture are negligible at best. -
Ribeye Caps Are The Underrated Cut Of Meat You Need To Start Grilling
You should try out grilling the ribeye cap. When cooked correctly, this flavorful cut is one of the most tender pieces of meat on the entire cow. -
The Secret Ingredient For A Top-Notch Steak Marinade Is Liquid Smoke
In grilling season, smoke is the secret ingredient that levels up your steak. To recreate that flavor on an electric grill, grab a bottle of liquid smoke. -
If You Don't Already, Add Some Cola To Your Barbecue Sauce
Colas can function as more than refreshing drinks. These sugary, bubby sodas possess unique qualities that make them well-suited as a barbecue sauce add-in -
How To Perfectly Smoke Oysters On A Gas Grill
Oysters are a delicious delicacy that, despite what you may think, can be made and enjoyed at home. Here's how to perfectly smoke oysters on a gas grill. -
The Knife Tip That Will Help You Effortlessly Remove The Membrane From Ribs
The membrane on the back of ribs is referred to as silver skin and can be removed by sliding a knife under the membrane and carefully pulling it off. -
The Ice Cream Cone Hack For Mess-Free S'mores
It turns out that ice cream cones are way better at keeping all that sugary, gooey filling inside so that it all ends up in your mouth instead of the ground. -
The Unlikely Ingredient You Should Try Adding To Burger Meat? Heavy Cream
When you want to make your hamburgers exceedingly tender and rich, heavy cream is the odd but essential ingredient that you will need to use. -
The Best Tip For Avoiding A Mess When Smoking A Turkey
There's more than one way to cook a turkey. And if you're looking for added smokiness, this hack is the best way to avoid a painful, post-dinner cleanup. -
What Exactly Is An Offset Smoker?
Whether you're a beginner at barbecue or a seasoned pitmaster, you've likely heard of an offset smoker. Here's what you need to know about using one. -
An Important Tip To Remember When Smoking Brisket Fat-Side Up
The controversy has plagued backyard grillers and meat lovers forever. Should brisket be smoked fat-side up or fat-side down? The answer is complicated. -
Can You Really Make Your Own Cold Smoker With A Trash Can?
Cold smoking is a unique technique that can really add some flavor to your food, but the tools can be expensive. Would a trash can work? Let's take a look. -
Unlock New Levels Of Flavor And Put Your Meatloaf On The Grill
Instead of making the same meatloaf you've been eating your whole life, throw it on the grill to unlock new levels of charred, smoky flavor. Here's how. -
The Biggest Tip To Remember When Cooking Pork Ribs Vs Beef Ribs
Beef ribs and pork ribs may seem virtually identical, but they aren't interchangeable. Here's the biggest tip to remember when cooking each meat. -
Start Butterflying Your Hot Dogs And You'll Never Turn Back
Trust us: If you start butterflying your hot dogs before grilling them, you'll never turn back. Here's why a simple cutting technique makes a huge difference. -
The Reason You Should Avoid Dry-Aging Smaller Cuts Of Meat
When you dry age meat, you're removing moisture, which causes it to decrease in size - clearly, this isn't ideal if you're working with small cuts of meat. -
What You Should Know Before Smoking Meat In Cold Weather
Just because the weather turns cold doesn't mean you have to put away your grill or smoker. Here's what you should know before smoking meat in cold weather. -
Make Pickled Veggies Substantially Better With A Quick Trip To The Grill
While traditional pickles are great all on their own, you can make them that much more compelling by tossing the ingredients on the grill before brining.
