Killer Tested Barbecue And Grilling Recipes
Our philosophy about food is simple. First of all it must taste great. We try to create recipes that are easy to make and that take advantage of fresh seasonal products with a minimum of processed ingredients. We try to avoid really hard to find ingredients. Meat Cuts, Ingredients, Glossaries. Sometimes we recommend specific brands. We chose them because of flavor, availability, and price, not because we are paid. To duplicate our recipes, you should use them too. But that doesn't mean that other brands won't work as well or better.
If a recipe calls for sugar, we are referring to white table sugar. Salt is Morton's Kosher Salt unless otherwise specified. This is important because the salinity of table salt and kosher salt is different, and there is even a difference between brands of kosher salt. The Science Of Salt. Flour is all-purpose flour (APF), milk is whole milk, eggs are large, and butter is unsalted unless specified. We prefer unsalted butter because you can always add salt but you can't take it away.
We know you like to play with your food, but we strongly recommend that the you follow our recipes closely the first time. You will then know what it is supposed to taste like. You may want to substitute honey for molasses, but the sulfur in molasses can interact with beans differently, making the dish less, shall we say, noisy? We have worked hard to get it right and there is a good reason for everything our recipes and all have been well tested. Try it our way the first time, please. Then, on your second go round, you can customize it.
One of the most important keys to success is mise en place, a technique practiced by all professional chefs. It means get all the ingredients and tools out and trim the meat, chop the onions, peel the carrots before you start cooking. Scurrying to chop an onion at the last minute can mean a burned sauce. We help you by listing the ingredients in the order they will be used. Prep and cooking times are based on our experience but your mileage may vary. As we have tried to make clear, you must cook with a thermometer, not with a clock. Click here to read about what influences cooking time.
"The discovery of a new dish confers more happiness on humanity, than the discovery of a new star."
Anthelme Brillat Savarin from The Physiology of Taste 1825
The word sausage covers a wide range of foods, typically they are ground meats with spices and seasonings, often stuffed into a casing and shaped like a cylinder. Make the sausage and shape it any way you like, with or without the casings! No matter what shape it takes, the taste will be amazing! read more
Most people consider a sandwich any combination of meat and veggies caught between two slices of bread or in a roll or bun. That description opens a whole world of possibilities and using your grill or smoker you can create mouthwatering ingredients that will satisfy any appetite. read more
What parent hasn't thrown up their hands at a child's reluctance to eat vegetables. Brussels sprouts, lima beans, broccoli, even asparagus all experience the same rejection. But sometimes, a simple change in cooking technique can quickly elevate their status at the dinner table and turn those frowns upside-down. read more
Sweet? Hot? Crunchy? Savory? Name your poison. What do you reach for when you have a snack craving? We've got some killer recipes that will make your mouth water and wow your guests. read more
Nothing brings the kids running faster than the aroma of brownies or a fruit-filled pie baking. Dessert maybe the last course but it's the one course that everyone looks forward to. But how do you make dessert on a grill? We've got just the right things to put a crown on a great meal. read more
Samuel Johnson, author of the first English dictionary, wrote "Claret is the drink for boys, port for men, but he who aspires to be a hero must drink brandy." Tired of serving the same beers and wine with each meal? Wake up your taste buds with a new beverage. These recipes are real winners. read more
Salting and brining can significantly improve your cooking. Salt is unlike any spice and herb in the house physically and chemically, and it behaves in strange and wonderful ways when applied properly to food. Don't overdo it. When used judiciously it can seriously amplify flavor. read more
Dry rubs are a mix of spices and dried herbs and they are rubbed into the meat before cooking. They come in a wide range of flavors. The art is creating a blend of harmonious flavors that will complement the meat or veggie. The sciece is knowing how they will change when subjected to heat. read more
There are several ways to bring flavor to the party before you cook. In addition to spice rubs and pastes there are marinades and brinerades. Why use a marinade over a rub? There are flavors of liquids like juices that you can't find in dried form. read more
Ahhhhhh, beeeeef. Is there anything more luxurious and decadent than a USDA Prime or wagyu ribeye from the grill? Or a weighty brisket smoke roasted low and slow for 12 hours? Meatballs or hamburger? Take your pick. We have recipes for everything beef! read more
It is said that the pig should be sainted because it is so reviled in life and revered in death. Certainly no other animal is so well used as a foodstuff. Chefs talk about cooking "everything but the squeal". There are sooooo many recipes for pork around the world. And it is all better on the grill or smoker. read more
Our recipes show you how to combine the best techniques known to make the ribs that will have your families and friends worshiping you. In Memphis, traditionalists swear that all you need is a dry rub. Is there any food more fun? More delicious? read more
If cooked properly lamb can be as good as beef. It seems lamb is like liver or anchovies. Some people just hate them and it's usually because of a traumatic childhood experience. Our lamb recipes may just change your mind about this misunderstood ingredient. read more
Flavorful, moist, buxom marinated chicken breasts. Unbelievably juicy and tasty turkey. Mouth-watering duck. These recipes will win you a prize at the local competition or amaze your tailgate crew at the big game. Americans buy more chicken than any other meat. read more
Turkey may be the most difficult of all meats because if you over cook it even slightly you have cardboard. My methods differ drastically from tradition, but if you follow my guidelines you can make this flightless bird soar above the flock. read more
We are working on some amazing recipes for duck, goose, pheasant, and quail. Stay tuned. read more
I was raised in Florida. We loved fishing and spent many quality hours together bringing home dinner. I love fish and cooking it on the grill only makes it better. read more
Our growing section on hamburgers will help you understand all the angles in making big fat juicy steakburgers or thin crispy diner burgers, and the techniques are very different! We'll take you on a tour of the regional styles of hamburgers, and even give you the secret sauce recipe. read more
The world's best meatloaf was made by your mamma and no recipe will come close. So let's start with the assumption that the best we can do is second best. Hopefully that will be good enough. read more
The word sausage covers a wide range of foods, typically they are ground meats with spices and seasonings, often stuffed into a casing and shaped like a cylinder. Make the sausage and shape it any way you like, with or without the casings! No matter what shape it takes, the taste will be amazing! read more
We need to change the way we think of sausages. Yes, most are tubes of seasoned and flavored ground meats and veggies in a casing, but many are patties. So if you broaden your horizons, this section gives you a lot of freedom. Take these recipes and have fun. read more
A great pizza is incredibly easy to make from scratch at home, even the dough, whether you cook it outdoors or in, but beware, once you get the hang of it, you'll never be satisfied with eating pizza in a restaurant again. read more
Most people consider a sandwich any combination of meat and veggies caught between two slices of bread or in a roll or bun. That description opens a whole world of possibilities and using your grill or smoker you can create mouthwatering ingredients that will satisfy any appetite. read more
Beans are an important part of American culinary heritage. This section contains the canon of American bean dishes, always found accompanying local versions of barbecue. Their roots are often in other cultures, but the recipes have been thoroughly Americanized. read more
This cook can live on potatoes and wine and nothing else. Fortunately they go super with barbecue and can be cooked outdoors easily. Here are some of my favorite potato recipes inspired by potato dishes from around the world. read more
What parent hasn't thrown up their hands at a child's reluctance to eat vegetables. Brussels sprouts, lima beans, broccoli, even asparagus all experience the same rejection. But sometimes, a simple change in cooking technique can quickly elevate their status at the dinner table and turn those frowns upside-down. read more
The bible calls bread the "staff of life." But you don't have to go to church to know that one of the most important parts of a meal is the bread. It could be crumbly cornbread, a buttery roll, or a poppy seed hamburger bun. Show me a barbecue joint that doesn't serve garlic bread and I give them less than a year. read more
Sweet? Hot? Crunchy? Savory? Name your poison. What do you reach for when you have a snack craving? We've got some killer recipes that will make your mouth water and wow your guests. read more
Nothing brings the kids running faster than the aroma of brownies or a fruit-filled pie baking. Dessert maybe the last course but it's the one course that everyone looks forward to. But how do you make dessert on a grill? We've got just the right things to put a crown on a great meal. read more
There are several regions which have evolved their own unique barbecue and sauce styles, often influenced by the available meats and their ethnic origins. Their flavors and history are fascinating. Our recipes will teach you how to make your own sauce the way the experts do. read more
When someone says "sauce" what came to mind? If it's not barbecue sauce then these recipes are for you. These sauces often don't have anything to do with barbecue but they can take your beef, pork, chicken and fish to the next level.Try one and you may never go back. read more
You make a killer brisket. Your ribs are to die for. People come from miles around to just get a whiff of your chicken cooking on the grill. OK, but what are you serving with it? Do you spend so much time and effort on your main course that your side dishes seem like an afterthought. Never more. Try these recipes. read more
Samuel Johnson, author of the first English dictionary, wrote "Claret is the drink for boys, port for men, but he who aspires to be a hero must drink brandy." Tired of serving the same beers and wine with each meal? Wake up your taste buds with a new beverage. These recipes are real winners. read more
Articles
Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after! read more
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
Step by step instructions for mouthwatering BBQ ribs that are so juicy and tender, just like the competition pitmasters and the best ribjoints do it. Start with our award winning spice rub and end with championship tangy sticky sweet sauce. And you do not need a smoker, you can do it on a grill! read more
Everything a cook needs to know about making coleslaw and this is the ultimate guide. read more
Beans are a cheap, easy, flexible source of protein, and there are a million things you can do with them once you understand these basic concepts. read more
Here's how to make amazing home smoked pastrami, as good as any Jewish deli. It is complex and smoky, but not in the way that other smoked meats are smoky. It is highly seasoned, but the black pepper and coriander rub is never domineering, and swimming across all your buds are a range of other herbs and spices. read more
Create the best ham you've ever tasted with this recipe for the ultimate smoked ham. Ordinary store bought ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze composed of apricot preserves, honey, brown sugar, mustard, Worcestershire, and more. read more
Herb & spice rubs and blends are a great way to bring major flavor to food. But there is a science and art to making and using them. read more
Home made corned beef is not only fun, it also puts the prepared corned beef at your local grocery store to shame. Preparing and cooking this corned beef recipe might take a little extra time but it is well worth the effort when you bite into it! Smoke it on the grill and suddenly you have a barbecue pastrami recipe! read more
Everything you need to know about the different cuts of beef, all the primals as well as all the popular commercial cuts. read more
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