Here you can find a collection of articles on general knowledge as it pertains to outdoor cooking.
We take an in-depth look at the science of cooking, of reheating, 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, preparation and storage of ingredients. Have a browse, there’s a wealth of exciting info below.
BBQ and Grilling General Knowledge
First, we dive into the area of general knowledge related to BBQ and grilling, but that didn’t quite fit into other categories on FoodFireFriends.
Most Popular in General Knowledge
Further Posts on General Knowledge
- Reusing Partially Burned Charcoal and Ashes
- How Many Times Can You Reheat Meat?
- How Long Does Smoked Meat Last
- Grilling Vs. BBQ – What’s the Difference?
- Liquid Smoke – What is it? How to Make it and When to Use it
- The Parts of a Knife – The Anatomy of Kitchen and BBQ Knives
- The Smoke Ring – Why it’s Really NOT Important!
- The Stall – What is it? How Can We Cheat it
- BBQ Mop Sauce – What is it? Why and When to use it.
Food Prep and Serving
In this section, we take a look at the raw ingredients we use in outdoor cooking, the meat, herbs, spices, rubs, sauces, marinades and more.
We discuss food prep, storage, cooking, reheating, how to use rubs, sauces, and marinades.
We cover meat tenderizing techniques, how to thicken sauces, how and why to cut against the grain, making your own rubs, how to spatchcock a chicken and more.
Most Popular in Food Prep and Serving
Further Posts on Food Prep and Serving
- How to Thicken BBQ Sauce
- How to Tenderize Steak
- How to Tenderize Any Type of Meat
- How to Dry Age Beef Yourself at Home
- How to Defrost Chicken Fast
- How to Cut Tri Tip – It Makes a BIG Difference Doing it Right
- How to Slice a Brisket for Maximum Tenderness
- How to Pull Pork – With Forks, Claws and Even an Electric Drill
- How Long to Marinate Chicken
- Injecting for Added Flavor and Tenderness
- Resting Meat – Is There Really Any Point?
Techniques & How-Tos
The posts below cover some of the practical sides of outdoor cooking, things we all need to be good at, but that aren’t specific to only BBQ or grilling.
We cover things such as using thermometers effectively and correctly, keeping your knives sharp, cleaning, charcoal storage, and the odd technique or two.
Most Popular in Techniques & How-tos
Further Posts on Techniques & How-tos
- Charcoal Minion Method
- Charcoal Snake Method
- How to use an Instant Read Meat Thermometer Correctly
- How to Use Any Knife Sharpener
- How to Use a Sharpening Steel
- How to Clean Cast Iron Grill Grates
- How to Clean Stainless Steel Grill Grates
- How to Store Charcoal Correctly
- How to Stop Meat and Fish Sticking to Grill Grates
- What is Broiling? Can you do it on a Grill?
- Roasting and Baking on Your Grill
- The Texas Crutch – Speed up Cooking Time
Meat Cuts and Ingredients
Below is our ever-growing collection of articles related to meat cuts and ingredients.
You will find guides on how to identify different cuts of meat, how to prepare rubs and sauces, info on various herbs and spices, and more.
Most Popular in Meat Cuts and Ingredients
Further Posts on Meat Cuts and Ingredients
- Wagyu Beef & Wagyu Brisket – What Are They, Why Are They So Loved?
- Prime Rib vs Ribeye – What’s the Difference?
- Porterhouse vs T Bone Steak: Differences Between Them
- Pork Butt vs Pork Shoulder – How They Differ and Which to Use When
- What is Prime Rib? Where Does it Come From?
To get the most value out of our time and fuel, it always makes sense to fully load up our grills and smokers, cooking way more than we need and then storing leftovers for reheating and eating later. At least, that’s what I do 🙂
Below are a few articles on safely reheating different types of BBQ food.