Max Good’s Top 5 Tips On Buying A Gas Grill
Gas grills continue to be the most popular outdoor cooking implement coast to coast. If you’re in the market for a new one, read these five basic tips before you buy.
Amazing Banana Pudding Recipe Made From Scratch
This classic Southern banana pudding recipe features real custard made from scratch, layered with fresh bananas and cookies, then finished with whipped cream. No instant mix. It’s an easy make-ahead dessert that balances rich barbecue meals with a cool, creamy finish.
How to Grill A Steak Like A Pro
You don’t need to donate last week’s paycheck to a steakhouse to enjoy a fantastic steak thanks to these grilling tips and techniques. What is it about beef? It can be so incredibly satisfying. Juicy. Meaty. Full of rich flavor. Sometimes, we just can’t get enough, and honestly one of our favorite ways to enjoy […]
My shellfish allergy
When I was in high school in Florida I spent hours catching crabs with fish heads on the Intracoastal Waterway and India River off Merritt Island. At parties I popped shrimp like M&Ms. I spent a summer in Maine feasting on lobster. And then one day, after a fabulous restaurant meal of soft shell crabs, […]
Irish Soda Bread Doesn’t Need An Oven—Bake It On Your Grill
You can bake bread on a grill? Yes! It’s super easy. The beauty of quick breads is that you don’t need any yeast. With this Irish soda bread recipe, you don’t even need an oven. With steady indirect heat and the lid down, your gas or charcoal grill functions like an outdoor oven. Luckily, Irish […]
Ancho and Lime Do Wonders for Grilled Chicken Thighs
Ancho chiles and fresh lime juice make a slam-dunk flavor pairing for grilled chicken thighs. Grilling around 400°F renders fat so the chicken skin gets nice and crispy.
Sweet Smoked Chicken Thighs Will Be Your New BBQ Favorite
These smoked chicken thighs are cooked slightly hotter than traditional low-and-slow barbecue. Why? So get smoky flavor AND crispy skin.
Baking Powder, Salt and Time Make Super-Crispy Dry Brined Grilled Chicken Wings
This easy recipe uses a dry brine to improve the texture and moisture retention of grilled chicken wings. Refrigerating the wings uncovered allows moisture to evaporate, further improving texture. A final blast over direct heat renders remaining fat and tightens the chicken skin without drying the meat on the wings.
Steven Raichlen, BBQ Author and TV Show Host
Author, journalist, lecturer, and TV host, Steven Raichlen is the man who launched the barbecue revolution. His 32 books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing). In The Brisket Chronicles, Raichlen explores how this epic meat is prepared around the world, from […]
The Best BBQ Podcasts You Should Listen to Now
A curated guide to the best barbecue and grilling podcasts for outdoor cooking tips, pitmaster insights, and BBQ culture.
Ray Sheehan, Chef, Contributor
Ray Sheehan is a barbecue chef, pitmaster, sauce maker, recipe developer, and two-time cookbook author based in the Garden State. He is the author of Award-winning BBQ Sauces and How to Use Them (2020) and Big Green Egg Basics from a Master Barbecuer (2022).
How Do You Spell Barbecue? A BBQ Sleuth Delves into Bar-B-Q History
How do you spell barbecue? From BBQ to barbeque to Bar-B-Q, a bona fide barbecue historian breaks it all down with historical references and citations.
Weber Unveils Its 2026 Grill Lineup
Weber’s 2026 lineup introduces a comprehensive, connected “smart ecosystem” for grilling by linking smart grills, accessories, and the Weber Connect App.
Is Processed Food Bad? What About Hybrids? Bio-Engineered? GMOs? Lab Grown? 3D Printed?
We explain them all Eve plucked an apple and handed it to Adam. A pure, simple, raw, unprocessed, delicious apple. And for this they were kicked out of Eden. Then they had to find food in the real world. There were raw fruits and vegetables, but the breakthrough came after a forest fire. They discovered […]
Pork Fried Rice On A Charcoal Chimney
The key to a good stir-fry is high heat, and this pork fried rice is one my favorite things to make. I made it outside in a wok set over a charcoal chimney full of lit coals. Instant searing temps.