Jim Wright

Who doesn’t love crispy chicken skin? But how many times has it come out moist and rubbery? Learn how to get crispy chicken skin, by combining and ‘stacking’ some of the methods below that will all but guarantee crispness every time.

As you explore the world of barbecue and try to enhance your skills, you’ll uncover no end of “secrets” to better grilling. Even something that seems basic –cooking a steak– has insider tricks and tips for the best results. Read on to learn how resting a steak is key to serving it at its peak.

Did you choose a gas grill for convenience? No room for more than one piece of equipment in your outdoor space? Smoking food may seem like an unachievable dream to you. Not anymore! Discover how to use a smoker box to take your backyard grilling game to the next level.

I’m not saying that cooking meat outdoors is stressful. But there’s more than enough occupying your mind between prepping the meat, getting your cooker to temperature, and monitoring the whole show. You don’t also want to worry if you cooked enough meat! Keep reading as I share with you the secrets to having enough pulled pork for everyone.

Both Filet Mignon and Ribeye are premium cuts of steak, held in high regard by both chefs and connoisseurs the world over. But what's the difference between them, and when would you choose one over the other? Find out below.

Learn the difference between beef ribs and pork ribs, concentrating on the size, taste, flavor, text to meat ratio, nutritional information, how to cook them, relative cost and more. We cover all the different cuts, 5 types of pork ribs and 3 types of beef in total.

There are an incredible number of different sugars in existence, used in everything from BBQ rubs to cups of tea, in pickling liquids to cakes. In this guide, we look at the 15 most common types, advising which ones you should have on hand to cover everything you’re likely to do in cooking.

Salt complements and amplifies the flavor of almost anything it touches. It's a magic ingredient, and the most used in BBQ or any form of cooking. In this article, we look at the most common types, their flavor notes, when and how to use each, and a few substitutions you can make if needed.

There are about two dozen main varieties of hardwoods people use to smoke ribs. We’ve gone ahead and short-listed eight you absolutely need to try, broken them down into two categories of heavy and lighter smoke, then show what many experts choose to use.

To nail a delicious smoked chicken, you have to pick a suitable wood. It’s an easy flavor to overpower and lose the poultry taste, but you want to add smoke if you want the very best flavor. So check out this guide on the best woods for smoking chicken.

Part of the challenge of smoking a great turkey is choosing the best wood to use. You don’t want the perfect moistness and texture ruined by an acrid and bitter smoke taste! So here’s how to enjoy a smoked turkey triumph by picking the best wood for the job.

Avoiding all the obvious cracks about a smoking butt (except that one), we’re here to help you choose the best wood for smoking pulled pork. We’ve whittled it down to four top contenders, a few others worth considering, before ending with a discussion of what the experts use.

Some enthusiasts find a fringe niche to enjoy with anything popular like comic book fans and cosplay or that guy on TV who travels the world catching monster fish. For steak eaters, it’s ordering or cooking “blue” steak. No, it’s not Smurf meat — but it may be the next logical step for anyone who loves their steak “bloody as hell.”

What happens when you mix fire and clever engineering? I bought the Solo Stove Bonfire to find out! Spoiler alert: you may never have to jockey your camp chair for position to avoid the smoke ever again.

It’s hard to imagine the world needed another instant-read thermometer. Or that I did. But, FireBoard seems to think we all do, and they may have a point! Give this one a read — because this is no ordinary thermometer.

Many outdoor cookers claim in their marketing copy, “and you can make pizza, too!” Yeah, you can — but it isn’t always easy. Meanwhile, the Ooni Karu is devoted to making pizza as its primary function. Homemade wood-fired pizza in a purpose-built oven? Oh yeah, we need to check this out.

I love my automatic temperature controllers. Stress and worry-free overnight cooks, and more time with guests instead of manning the pit, I'm sure you'd love one too. Here are seven of the best.

Thinking about ordering meat online for delivery but not sure who to choose? We’ve got this. This article is one in a series of reviews of major online meat sellers. Today, the spotlight is on Snake River Farms, perhaps THE source for the highest quality USA beef.

Is there such a thing as too many accessories? That’s just one of the questions we’ll answer in our in-depth review of the Weber Spirit EPX-325S GBS, a remarkable new grill that seeks to redefine “fully featured” in the gas barbecue segment.

Repping (as the kids say) your favorite brands can sometimes go too far. Like wearing designer underwear. This extends to barbecue, too; who out there owns a hat emblazoned with a grill logo? I’m not immune to it, either — witness my purchase of the Weber iGrill 3. Useless as designer boxers or a must-have accessory? All will be revealed. Except my undies.

Review time! We’re going hands-on with the Maverick PT-75 to see how well it performs and what it does that makes it worth considering as your next digital instant-read thermometer. Maverick is an industry-standard company in capable and affordable grill and smoker thermometers, have they continued in the same vein with this product?

I think we can all agree that we love steak? And that it’s hard to resist cooking and eating a steak the moment you get it home? Sometimes, though, we have the foresight to purchase our meat before we need it. The question is: how far in advance is it safe to do so?

When you think you’ve finally cooked it all, along comes a “new” cut to surprise you! It’s a bargain cut with flavor to spare that’s always overshadowed by its more famous neighbor on the pork shoulder. No more! It’s time to introduce you to pork cushion meat, and show why we love it.

The idea of not finishing a steak may seem foreign to many, but sometimes it just happens. Maybe you have a no-show? Perhaps you filled up on a pre-dinner dessert? Whatever the reason, there’s NO reason you can’t reheat and enjoy a leftover steak for a delicious meal another day. Here’s how to do it.

Do you know your steak doneness levels? When your steak is rare, medium-rare, medium, medium well, or well done? Do you know the temperatures of each level? How firm should the steaks feel, and how pink should the center be? You will once you finish this guide.

Today we look at the American derived eight primal cuts of beef. We look at their position on the cow, names, sub-primals, and then major cuts they are butchered into. We also look at the best methods of cooking and uses of the produce from each primal.

Today’s money-saving article will teach you how to clean your grill brush — Whether bristled or bristle-free — to prevent tainting the taste of your food. Plus, learn how to keep it in tip-top shape with maintenance tips, so it lasts longer, and how to know when the time is right to replace it.

Part of our mission at FoodFireFriends is to save you from barbecue misadventure. Sure, failing is the best way to learn. But, wouldn’t you rather learn from someone else’s failure? With that in mind, let’s see if we can save you from buying or eating a steak that’s gone off.

When you dig deep into barbecuing, you come across new and exciting stuff to try. And today our topic is beef tallow — what is it, how do I make it and use it, and why do I want to? All will be revealed.

Beef jerky is a snack that satisfies like no other. But, if you’ve only had gas station jerky, you’re missing out on one of the most incredible things you can make in your smoker. To help you make delicious homemade beef jerky, let’s learn which cuts are best for the job.