The GrillGrate amplifies and evens out the heat on your grill
Charred, juicy, tender. A Guide on how to grill steak right.
Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly.
How to grill six summer favorites, and 18 simple ways to serve them.
Rather than flattening the burgers with a spatula, which presses out all their lovely juice, try forming your burgers a little differently.
It's all there, distinct flavors of Italy-prosciutto, fontina cheese, porcini mushrooms, grilled tomatoes, and fresh basil-in each and every bite. We surrounded ours with toasted Caramelized Onion...
The Bitten Word is here to put all your food magazine recipes to the test.
Acclaimed chef and pit-master Adam Perry Lang breaks new grilling ground in this book.
Expert griller Elizabeth Karmel walks you through what makes a good marinade, plus the most important dos and don'ts for using one.
Everything you need to know to cook pork ribs to finger-licking perfection.
Tri-tip is a very tender cut of beef from the bottom sirloin. Depending on where you live it may not be readily available, but the secret is getting out. This extremely thick, well-marbled cut has a tremendous, rich flavor that steak-lovers crave.
Pulled Pork is quite easy to learn how to do. This recipe makes it even easier and completely foolproof. This is a great combinitions of techniques shared by a competition barbecue team and friend...
Game Day Ribs are amazing barbecued ribs that will make you think you've died and gone to heaven. This recipe is for baby back ribs (loin back) or St. Louis cut ribs (trimmed spare ribs).
A sweetly tangy Thai chili sauce with just enough spice to grab some attention clings to tender, smoky grilled shrimp for a meal that comes together in under 30 minutes from scratch. Making your...
What's Memorial Day without a plump, juicy hamburger? This classic summertime treat is sure to please all the meat-lovers at your cookout this weekend.
Grill master Steven Raichlen shares recipes and tips for indirect and direct grilling with charcoal and gas.
Smoky chilies and cheese mixed right in the burger, topped with salsa mayonnaise and grilled sweet onions for a flavor explosion in every single bite.
Many recipes for long-cooking grilled meats call for a mop as well as a barbecue sauce. Learn the difference between the two.
A charcoal fire started with lighter fluid tends to impart a chemical flavor to grilled foods, so we recommend these three alternatives.
Caramelized onions bring a sweet-savory flavor to these buns that will complement any sandwich. Made with sprouted wheat flour, they are healthy and delicious.
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