If a Traeger pellet grill has an issue, they have the feature of telling us exactly what’s wrong with error reporting displayed right on the controller. Learn to read these codes and what they mean, to help you troubleshoot your grills problems and fix any issues that arise.
New York Strip Steak is a premium cut, adored by many, and very well known. But just what exactly is it? Where does it come from on the cow? How do you select the best ones? How do you cook it properly? All the details are here.
The ‘money muscle’ is a hidden gem in the butt of pork that competition cooks have known about for years. It is tender, delicious, and arguably the very best bit. Learn where it is, how to get at it, and how to carve it out in this guide.
The popularity of brisket has exploded in recent years. But what exactly is it? Where does it come from on the cow, and why is it suddenly so popular? In this guide, we answer all these questions and tips on to cook and serve it.
Pork butt and pork shoulder come from very nearby places on the pig and can be used somewhat interchangeably. But they are different cuts. In this guide, we compare these two cuts, discussing where they come from, differences between them, and how to use each to get the best from them.
Short ribs — They are beefy, moist, unctuous and full of flavor, as well as being relatively easy to cook and get right. Like brisket on a stick, they are absolutely delicious. Learn all about them in our look at this wonderful cut.
I love flank steak. It’s an underloved cut and one that surprisingly few have heard of, let alone regularly cook and eat. But with its deep beefy flavor and standout striations that soak up rubs and marinades, it should be on everybody’s list of favorite grilling cuts.
Learn all about the top round steak, including where it comes from on the cow, alternative names, typical uses, nutritional info, how to cook it, and three favorite recipes from around the web that use this cut of beef.
Learn all about the bottom round steak including where it comes from on the cow, other names it's known by, nutritional info, where to buy it, and how to cook it on your grill or smoker. Who knows, it might become a new favorite cut of yours!
What is bottom round roast? What part of the cow does this cut come from? Is it fatty or lean? Flavorful or bland? And how do you cook it on your grill or smoker? We answer all this and more in our deep dive look at this cut of beef.
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.
Blade chuck is typically reserved for large roasts, but lesser-known and somewhat hard to come by is a steak from the same cut. If you can find it, it’s an incredibly flavor-packed, versatile, and rewarding one to check out. Learn all about it below.
Everything There is to Know about Bavette Steak: What it is, Nutrition, Where it Comes from, and How to Cook it
What is Bavette steak? It is a wonderfully flavored, large and long striated muscle that takes on flavors well. It grills well and is highly rewarding to cook and serve to others. Learn where it comes from, and how to buy and cook in it in this guide.
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.
Grass-fed and grain-fed beef are very different, and not just the animal's diet. They taste different, have different nutritional values, different price tags, and impact the environment differently due to the way the animals are raised. This article takes a deep dive into the differences between the two.
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’s a world of exciting food waiting for you out there! From aalsuppe to avocado, it’s one tasty trip! But where to begin your culinary expedition? How about at the beginning, with our first alphabetized list of things people eat?
BBQ rubs allow you to add complex and different flavors to any meat you cook. But certain flavors are best with certain meats, and not all flavors suit all meats. So here are our favorites, sorted by meat type, with something that is bound to suit everyone.
Learn all about the most popular beef cuts from our chart, diagram and write up, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each cut of beef that we’ve taken from around the web.
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?
Opinions are like belly buttons (and other things); everybody has one! When it comes to grilling, though, most folks have more than one. And that includes the touchy subject of when and how much to season and salt your steak. Don't worry what anyone else says; we have the straight answers for you right here.
It’s time to solve another mystery of grilling — what is the ideal thickness for a steak, and how do I grill it just right? What if I’m faced with only very thin or very thick steaks? Which would be best? How best to cook them? We’re on the case!
We all know that smoke contains carcinogenic chemicals, so does that make BBQ, grilling, and low and slow smoking cancer-causing? Is there any connection between cancer and the smoke we use to flavor our meat? We wanted to find out, and in this article, we provide the research and what we discovered.
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.
Who doesn’t love knowing they have thick, delicious steaks at the ready whenever the craving hits? Stocking up on steaks means keeping them on ice, and that means thawing them out for grilling. What’s the best way to get it done without compromising on flavor or safety? We’ve got the answer.
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.
If you’re new to smoking, you probably have lots of questions. And if you use a pellet grill, an important one is: what’s the best way to store wood pellets? It turns out this mystery is an open and shut case. Get the longest life and best performance out of your pellets with our guide.
It sounds like a “when I was your age” story, but it’s not; once upon a time, we loaded up our gas grills with lava rocks. Sounds straight out of a Flintstones episode? Well, it’s true. And here’s why we did it, and why we stopped.
Got your bag of charcoal ripped open, and you’re ready to grill? Now you’re asking yourself, “How much of this stuff do I need?” As always, we’ve got this — keep scrolling to learn the right amount of charcoal to use for every type of grilling and smoking session.
There are thousands of different chili peppers in the world, but chances of seeing of them are slim. So here is a guide to the most commonly used chilies throughout the world, with tasting notes, heat rating on the Scoville scale, and a peek at the hottest ones known to man!
Learn all about the different types and varieties of peppercorns. From the common black, through white and green, to the more esoteric pink and red, and even some peppers that aren’t from peppercorns at all. With origins, flavor profile, and uses, there’s a lot discussed here.
This is the guide you need for liquid propane to natural gas grill conversion. Learn what to consider before you start, two videos showing how to convert the most popular grill brands, and a step-by-step written guide to help make the conversion easy and seamless.
Get crispy pork skin — or even better, full on crackling — by following the simple tips in this guide, that work every time. We also cover a few things to avoid, because you can sabotage your crackling even when you think you've done everything right...when you haven't!
Tri-tip and brisket are large, very popular cuts of beef for BBQ and smoking, that produce delicious dishes and will impress any guests lucky enough for you to cook for. Learn about each, their differences, and how to choose the right one.
Leftover chicken wings? Apparently they do exist! And as they do, here are the best ways to reheat them, for the absolute best results, using your grill, oven, broiler, toaster oven, microwave, air fryer or deep fryer. Take your pick!
Learn the difference between these two BBQ staples. Where they come from on the animal, how they compare in size, cost, how to cook them, nutritional info and more. You’ll be an expert in these two cuts before the end of this guide.
This is the lowdown on the differences between spare ribs and baby back ribs. We look at where they come from on the animal, size, cost, meat and fat content, price differences, and how to cook them, along with our favorite recipes for each.
The difference between spare and St Louis ribs is minimal. They're close to the same thing and are mostly treated the same during cooking. Learn all about these two cuts and the subtle differences between them here, where we answer all your burning questions on these two pork rib types.
The eye of round roast is far from a favorite for many people, but we believe it is overlooked in error. It can be more than nice if cooked and treated well, so you should at least try once! Learn all about it in our guide to this wonderful cut.
The brisket is two muscles joined, commonly called the point and the flat, that when bought together are described as a whole packer brisket. What is the difference between these two halves? Why choose one over the other? Which do most think is best? Let's find out.
Sirloin and ribeye, two of the most popular, most loved steaks in the world. But which is best? Or why would you choose one over the other? This detailed comparison looks at where they come from, flavor and texture, uses, and great recipes for each.
Because not all steaks are created equal, we decided to cook up a selection of eleven steaks for you to try on your grill. From all-time favorites to a handful of lesser-known but outstanding cuts, these are the best steaks for grilling that you simply must try.