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
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
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
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
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
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

Articles

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
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
This griddle grilled corn cakes recipe is the perfect side dish for any backyard cookout. The recipe begins with fire roasting fresh ears of corn. The kernels are then removed and added to a light and airy batter that is grilled on a griddle until fluffy and golden brown. You can even customize your corn cakes! read more
Here's a handy checklist for your next tailgating, camping or other offsite, outdoor barbecue party. read more
How do caterers hold cooked meats safely for so long? It's called a hotbox or Cambro and you can make a faux Cambro with a simple beer cooler. It's the secret to resting large cuts of BBQ like brisket, pork butts, and whole turkeys while keeping them warm and transporting them. Here's how to set up a faux Cambo. read more
Getting ready to fire up for BBQ season? Check out our must-have checklist of tips to kick things off right. You'll find out how to get rid of built-up grease, clean the grill grates, and improve your cooker's overall performance so you're barbecued food will taste its best all season long. read more
Keep your barbecue grill clean. Greasy grill grates make food taste bad and gunk on the inside of a grill can reduce heat transference. Here's how to clean and maintain your grill. read more
Improve your recipes and make the best BBQ possible with this one essential concept: temperature control. This article teaches you the ins and outs of controlling temperature by using a 2-zone setup for indirect cooking. read more
Mold in your BBQ grill is a common problem. Learn how to quickly and safely remove mold that has built up on your grill grates or elsewhere in your grill or smoker. We also show you how to prevent mold from building up in your cooker in the first place. read more
Learn all about wood smoke and how it adds flavor to BBQ. Find out whether you should be using wood chunks, chips, pellets, logs, or sawdust in your cooker. Discover the truth behind the claim that different woods have different flavors. read more

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