BBQ & Grilling Technique And Science

Good cooking needs more than good recipes. The best chefs understand "why" as well as "how" and they have developed tricks and techniques that can make major differences in the outcome. Here is more of the science behind cooking and some of our favorite tips and tricks that make cooking easier, and the outcome better.

"Nothing can teach you better about quality than attempting to produce it."

Meathead
marinara pizza
You want to make the best pizza? Here's what you need to know from thin crust to deep dish, Naples to Rome, Detroit to New York, baking stones to steels, grills to pizza ovens, reliable dough recipes to the best topping combinations, and everything in between. read more
Tailgating can be as simple or as fancy as you want it to be. Here's your ultimate guide to the gear, the recipes, and the planning tips that will make your next party in the parking lot the best ever. read more
marinara pizza
You want to make the best pizza? Here's what you need to know from thin crust to deep dish, Naples to Rome, Detroit to New York, baking stones to steels, grills to pizza ovens, reliable dough recipes to the best topping combinations, and everything in between. read more
Tailgating can be as simple or as fancy as you want it to be. Here's your ultimate guide to the gear, the recipes, and the planning tips that will make your next party in the parking lot the best ever. read more
2-zone setup
It all starts with how you set up your grill and smoker. The secret is to have temperature control, and for grills, that almost always means using a 2-zone setup. For smokers, the secret is to get a small hot fire that makes clean "blue" smoke rather that billowy white smoke. read more
Sprouts have been identified as potentially dangerous
Hundreds of thousands of Americans alone are sickened every year by their food, and some even die. Thousands more are hurt by knives, wire brush bristles stuck to meat, burns and other hazards around the grill. Here's an overview of the hazards and how to reduce the risk read more
ingredients prepared in advance of cooking is the sign of a professional
Garbage in, garbage out. So true of cooking. The qualityof ingredients is paramount to quality dining. And there are subtle but important differences among salts, vinegars, oils, flours, and so on. In this section we will try to explain the differences. read more
Sous-Vide-Que combines the best of three great cooking methods, grilling, smoking, and sous vide. The results are incredibly tender, juicy, and tasty. read more
Frying is a project for your grill. If you do it on your grill, who cares if there are spatters, smoke, and there is no smoke alarm. Here are some articles and recipes that will show you how to make great fried chicken, onion rings, and more on your grill. read more
griddle grill
Cooking on a hot griddle, flattop, or plancha is a great way to get an all-over flavorful sear. And it is fun! read more
You may have thought you left chemistry and physics behind in school, but everytime you set foot into the kitchen, you launch chemical and physical reactions. Understanding what happens when heat hits meat is what will allow you to become a better cook. If you are the type who asks "why" this section is for you. read more

Articles

fried chicken hero
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. read more
flank steak tailgate meal
Here's a handy checklist for your next tailgating, camping or other offsite, outdoor barbecue party. read more
grilled pizza
Grilled pizza is closer to brick oven pizza like you get in Italy or France than anything you can do indoors. A great pizza is incredibly easy to make from scratch at home, even the dough, and once you try it you'll never want delivery pizza again. Here are the secrets to making and grilling a perfect pizza at home. read more
Split bone rib steak
January is National Meat Month and Americans are eating more meat, looking to get more protein and fewer carbs in their diets. Here are our top 5 meat cooking tips from our own bbq whisperer, Meathead Goldwyn. read more
chicken frying
Fried chicken is easy to do on the grill with no mess, no smell, and no smoke alarms. Plus, the grill grate serves as a rack for drip drying the fried chicken. Try it! read more
Mystic Pizza
Recipes for the world's most important types of pizza, Neapolitan, Roman, New York, Chicago, White Clam, Focaccia, Calzone, Provencal, and more. read more
nashville hot chicken
Nashville Hot Chicken is fried chicken for people who like it spicy. Here is an improvement on the traditional recipe. read more
Green Mountain Grills Davy Crockett Portable Pellet Smoker
America's two favorite sports? Football and tailgating. There's nothing quite like gathering around the spectacle of fire before gathering around the spectacle of a sporting event! To find the tailgating grill of your dreams, read our 2018 AmazingRibs.com Pitmaster Awards for Best Value Portable Grills. read more
cocoa beans and nibs
Here's what you need to know about cacao pods, cocoa powder, cocoa butter, chocolate liquor, and how chocolate is made, including the different types of chocolate, how to melt chocolate, and how to cook with it. read more
Grill Fried Tempura Pickles
Why fry inside? Your outdoor grill handles the job better and makes incomparable fried pickles. Coated in a light and airy tempura batter, this delicious fried pickle recipe is a novel appetizer for your next cookout. Be prepared to make multiple batches, as everyone will be clamoring for more. read more

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