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 butter 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
different salts
If you like your meat juicy, tender, and flavorful, there is one simple ingredient that can improve all three: Salt.   Salt, which is another... read more
spice rub blend
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. There are... read more
marinated beef
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... read more
Perfect steak
Ahhhhhh, beeeeef. Is there anything more luxurious and decadent than a USDA Prime ir wagyu ribeye from the grill? Or a weighty brisket smoke roasted... read more
pork chop
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... read more
bbq ribs
Pig on a stick. Eat with your hands. Is there any food more fun? More delicious? The goal is complexity, balance, and great taste. Our recipes show... read more
If cooked properly I like lamb better than beef. Now I know a lot of you are questioning my sanity, but that's probably because you've never had good... read more
spatchcocked chicken
Flavorful, moist, buxom marinated chicken breasts. Unbelievably juicy and tasty turkey. Mouth-watering duck. These recipes will win you a prize at... read more
smoked turkey
Turkey may be the most difficult of all meats because if you over cook it even slightly you have cardboard. But getting it right isn't hard. read more
Watch this space for recipes for duck, goose, pheasant, and quail. We are working on them. read more
I was raised in Florida and Dad always had a boat, at first a small runabout that we used for fishing on the inland waterways, and after many years,... 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... 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... 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... 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... read more
By Meathead Goldwyn A great pizza is incredibly easy to make from scratch at home, even the dough, whether you cook it outdoors or in, but beware,... read more
Beans are an important part of American culinary heritage. This section contains the canon of American bean dishes, always found accompanying local... 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... 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... read more
I've never been much good at baking. I have a fear of flour. Desserts spelled backwards is stressed. But there are some fun things you can do... read more
saucy ribs
There are several regions which have evolved their own unique barbecue and sauce styles, often influenced by the available meats and their ethnic... read more
Believe it or not, there are sauces other than barbecue sauce! 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... read more

Articles

sheep dip grill
This marinade, I call it my Sheep Dip, is great on all cuts of lamb including rack, leg, and kebabs. If you don't think you like lamb, this will... read more
Kole Shannon's Turkey
This is no ordinary turkey preparation, pilgrims. Digest these logical concepts and you will never again have a dry, stringy, cardboardy, boring bird... read more
pot pie
There's always leftover turkey. Even when I make smoked turkey I make much more than I think is needed so I can make pot pies with the leftovers.... read more
Smoked Turkey Leftover Supper Salad
Here's my favorite way to use leftover smoked turkey. I share it as a recipe, but you can riff on the ingredienst. Don't like blue cheese? Skip it.... read more
Bobby Flay cooking in a kitchen
The Tex-Mex fave, the fajita, is a rolled up sandwich with a tortilla instead of leavened bread, and it is usually made with grilled skirt steak.... read more
Bobby Flay cooking in a kitchen
I interviewed Bobby Flay, the FoodNetwork star, restaurateur, and cookbook author in fall 2009 about what he likes to do with leftover turkey. He's a... read more
Smoked Mashed Sweet Potatoes with Maple and Sriracha
For many Americans, especially those in the South, no Thanksgiving meal would be complete without at least one sweet potato dish. At some homes, the... read more
Muffings: stuffing muffins
Here's a very traditional stuffing recipe perfect for turkey or for stuffing a pork loin roast (above). It was inspired by a recipe from my former... read more
carved turkey
The first thing to do is look at the bird and remember who is winning this contest and remind yourself that you are smarter than a dead bird. It is... read more
Sweet Potato Fries
I know the kids love the sweet potatoes with gooey marshmallows and the casserole with brown sugar and ersatz maple syrup. But this recipe is sweet... read more

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stuffed pork loin

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