How to Make Kamado Grilled Sausage Pizza
A grill makes a crisp pizza, and kamado style grills offer distinct advantages. Here’s how to make sausage pizza on a Big Green Egg or other kamado, including techniques and recipes for grilled pizza from renowned Italian chef, Marc Vetri.
Barbecued Mushrooms Use a Revolutionary (and Delicious!) Press and Sear Technique
Looking for something new to barbecue? You’ll love big cluster mushrooms cooked low and slow with this innovative press-and-sear technique.
How To Make Deep Fried Snickers® Candy Bars Without the Mess
There’s something truly decadent about deep fried candy bars and now you can make them at home with this simple recipe. By deep frying outdoors on the grill, you avoid that lingering smell and oily mess in your kitchen. The airy batter gives way to a deliciously warm and melty chocolate candy center.
How To Fry – And Here’s The Genius – Do it On Your Grill!
Here’s why and how you should fry foods on your gas grill. Outside on a gas grill, you don’t have to worry about the smell, the smoke alarm, or oil spattering on the stove and counters. And you never have undercooked chicken.
How to Dry Age Steak At Home
Here is how to dry age and wet age beef at home and save a lot of money in the process.
How To Shuck An Oyster And Cook It Like A Pro, Safely And Properly
Opening an oyster shell isn’t hard once you know how. Here’s how.
How To Make Traditional Louisiana Andouille Sausage At Home
Andouille sausage is the soul of New Orleans Creole cooking. It is spicy, garlicky, and smoky. Here is how to make this classic Louisiana sausage.
How To Cook Venison Ribs
Rich and full of flavor, smoked venison ribs are a great change of pace from pork ribs. This mouthwatering recipe begins with a robust coffee-based dry rub before the ribs are smoked on the grill until moist and tender. To finish the ribs, they are served with a complementary coffee-based BBQ sauce.
Rich Butter Poached Bison Ribeye Recipe, The Sous-Vide-Que Method
Grilled bison steaks have never tasted better thanks to the sous-vide-que cooking method, combining the moistness and tenderness of sous vide with the smoky BBQ char from the grill. By poaching the bison ribeye in butter during the sous vide bath, this lean meat is both flavorful and juicy. It’s sheer steak bliss.
Melt In Your Mouth Duck Confit, The Sous-Vide-Que Method
This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. Here, meaty duck legs are slow cooked in duck fat until fall apart tender before being finished on the grill until it is kissed with smoke and the skin is perfectly crisp.
How To Carve A Chicken Or Turkey
Carving a turkey or chicken needn’t be a chore. Once you understand the bird’s architecture, you can easily dismantle it.
Wet Brining vs. Dry Brining
Salt helps protein hang onto water during cooking so brining is a great technique to make food moist. But which is better, wet brining or dry brining? It all depends on which meat you’re cooking and the results you want. Get the details.
Dry Brining, Easier And Less Wasteful Than Wet Brining
Dry brining is a quick and easy way to flavor and moisturize meat before cooking.
The Amazing Pit Barrel Cooker: Setup, Tips, Tricks, & Techniques
Take a look at the Pit Barrel Cooker (PBC), an amazing smoker and grill. We give you all the tips, tricks, and techniques you need to get the best bbq out of it.
Thawing Meat And Busting The Hot Water Thawing Myth
Here’s how to thaw or defrost meat safely. Surprisingly, you can do it in hot water! That method works best for thinner cuts of meat. For thicker cuts, find out what works best, including thawing in the refrigerator and in cold water. It’s all food safety and preserving precious meat juices.