How A Bourbon Marinade Will Give Your Steak A Nice Char
Marinades are a fantastic way to amp up a cut of meat, and a marinade with bourbon will give any steak a gorgeous caramelized char.
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13 Luxury Ingredient Additions That Take S'mores To The Next Level
Upgrade your s'mores with these amazing add-ons. These ingredient additions will take your s'mores from campfire favorites to Michelin-starred snacks. -
How To Build A Real Barbecue Pit At Home, According To Pat Martin - Exclusive
Pat Martin, the pitmaster behind Martin's Bar-B-Que Joint, thinks you should skip buying a smoker and smoke meat the way he does: On a pit. -
16 Tips You Need When Cooking Beef Ribs, According To Experts
We asked several experts for their best tips on how to cook beef ribs in a variety of ways depending on the cut, while also avoiding common kitchen pitfalls. -
Is There A Difference In Smoking Pork Vs Beef? A Grill Master Weighs In
Beef and pork are two very different meats. And when it comes to smoking them, factors like rubs and wood chips matter. Luckily, an expert shares some tips. -
An Expert's Tip For Adding Wood Chips When Smoking Meat
There are a lot of variables that determine the quality of the outcome when smoking meats. We spoke to an expert to get the lowdown on wood chips. -
The Best Way To Smoke Meat For The Most Consistent Results, According To An Expert
Keeping your fire low is the key to smoking meat, but it's easier said than done. Adam Truhler offers up his advice for consistently delicious smoked meat. -
A Chef Explains Why Grilled Chicken Tastes Better At A Restaurant Than At Home
Sometimes you might find yourself wondering why the grilled chicken doesn't turn out as delicious as the dish does at your favorite restaurant. -
The Easiest Cuts Of Pork To Smoke, According To An Expert
Tasting Table tracked down Adam Truhler from The Grilling Dad and asked him about the easiest cuts of pork to smoke for beginners. -
Why You Should Absolutely Be Smoking Whole Butternut Squash - Exclusive
One reason butternut squash works so well is that aesthetically, it makes for an eye-catching centerpiece for a plant-based meal. -
A Chef Explains Why You Should Never Grill Lobster Tails Without The Shell
Grilling lobster may sound a little scary to amateur cooks, but we spoke with a chef to learn the secret to perfectly grilled lobster tails. -
What Is Considered Too Rare For A Tuna Steak?
Many of us know the signs to get a beefsteak at the right temperature, but fish isn't as well known. Here's how to know if tuna steak is too rare or overcooked. -
New To Smoking Beef? This Is The Cut You Should Start With, According To A Grill Master
Is a steak the best place to dip your toes in when smoking meat, or is brisket best? Here to help us understand is Adam Truhler from The Grilling Dad. -
Take Your Grilled Cheese Wheels To The Next Level With A Marinade
It may seem unconventional, but throwing a wheel of marinated brie on to the grill is a delicious way to enjoy the decadent dairy. -
Why Lamb Is An Underrated Meat For Barbecue, According To Famed Pitmaster Pat Martin - Exclusive
At his restaurants, Pat Martin cooks up Southern classics like spare ribs, pulled pork, and beef brisket. But he doesn't limit himself to the traditional rules. -
The Trimming Tip To Keep In Mind For The Best Tasting Beef Brisket
Given how tender it can be when prepared properly, it's easy to forget that beef brisket is a tough piece of meat to work with. Here's how to keep it juicy. -
Avoid This Mistake When Grilling Whole Beef Tenderloin To Ensure Your End Result Is Perfect
If you're looking to grill the perfect, delicious beef tenderloin, here's a mistake you should try to avoid during the cooking process. -
The A La Plancha Method For Shrimp With Smokier Flavor
Good things come in small packages, and a little shrimp can pack great flavor. For instance, applying the a la plancha method will make them delightfully smoky. -
Why Thicker Slices Are Best When Grilling Tofu
When grilling up some veggies and tofu, using thick-cut slabs of firm tofu will yield the best results in terms of flavor, texture, and integrity. -
For Kansas City-Style Ribs, Avoid Leaner Cuts Of Meat
If you want to make some Kansas City barbecue, you've got a few types of ribs to choose from, just make sure it isn't too lean. Here are your best bets. -
Spray Your Steak With Oil To Keep The Rub From Falling Off
There are few things more annoying than watching the delicious rub you've put together falling off your steak as it cooks. Try this tip to stop that happening. -
The One Thing You Shouldn't Do When Cooking Burgers, According To Guy Fieri - Exclusive
Guy Fieri understands what top cooks do to get their patties right, and he also knows what you shouldn't do when cooking burgers. -
A Chimney Starter Is The Secret To Smokey Charred Steak
If you use a charcoal grill regularly, you probably have a chimney starter. That device is all you need for a beautiful, delicious cut of steak. -
A Fish Spatula Is The Perfect Tool For Grilling Tofu
Tired of grilling tofu only for it to fall apart in the end? With its thin edge and long length, fish spatulas are the key to preserving your precious tofu. -
For A Different Twist On Crab Cakes, Break Out Your Grill
There's no shortage of possible ways to turn a crustacean into a delicious dish, but grilling it takes the cake, especially when it's a crab cake. -
How Many Beef Ribs Per Person You'll Need At Your Next Cookout
Determining how much bone-in meat to purchase can be tricky to figure out since so much of the weight is in the bone. -
Salmon Hot Dogs Are The Delicious Key To A Pork-Free Cookout
If you're looking to switch things up on the grill or cut pork out of your diet, give salmon hot dogs a try. Really, they're better than they sound!
