In this section of the site, you will find a collection of articles on general knowledge related to outdoor cooking.
Not everything we do is actually at the grill or smoker. We have to buy ingredients, store and prepare them. We have to know about certain aspects of food science, preparation, storage, curing, and more.
So in this section, we take an in-depth look at the science of cooking, different styles of cooking that are available to the outdoor chef, and cover tips and techniques from knife skills to fire control, from resting meat to brining and dry aging.
We also discuss the different cuts of meat, herbs and spices, food preparation, and storage of ingredients.
The page is laid out to show the most recent and most popular articles from four different categories!
Please click through to the different section archives where there’s much more to read and learn! Have a good browse. There’s a wealth of exciting info below.