More 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 behing 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
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... 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... 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... read more
You may have thought you left chemistry and physics behind in school, but everytime you set foot into the kitchen or out into the yard, you launch... read more

Articles

spatchcocked chicken
Burgers and steaks are easy. They are flat on top and bottom, solid in the center, and pretty uniform in thickness. This allows heat to enter it... read more
beer cooler faux cambro
There is no bigger blow to one's manhood than standing in the dining room and announcing that the pork butt is still not ready while the wife's... read more
2 zone gas
The most essential concepts an outdoor cook needs to understand is the importance of temperature control, the differences between direct heat and... read more
mold
It's pretty shocking when the rip off the cover off your cooker in spring to discover the interior is covered in white fuzz. Weber Smokey Mountain (... read more
different smokes
Smoke is the essence of barbecue. It is what differentiates barbecue from other types of cooking. Originally all barbecue and grilling was done with... read more
reverse flow offset
I know you want to buy an offset. It looks so macho. It says "I'm serious about barbecue". Slow down, Dale Earnhardt. Yes, offsets look cool, but... read more
thanksgiving dinner table
I get this one a lot: "I made the mistake of having the preacher over on July 4 and he loved my pulled pork. Now he wants to cook for the church... read more
brisket smoke ring
Smoked meats often have a pink layer directly below the surface, nestled neatly under the bark. Called the smoke ring, it has long been an emblem of... read more
food temperature guide
I want my meat tender, juicy, and flavorful. I also want it safe. The internal temperature of meat controls all of these things and understanding... read more
If my wife has told guests to arrive for dinner at six, she knows they will be late, and if I'm cooking, so will the food. Figuring out how long it... read more

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