Tips, tricks, how tos and knowledge archive written across an image of a book, a pen and some paper on a chopping board

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.

Note: You may want to navigate here if you’re looking for content that relates specifically to BBQ and smoking techniques, or to grilling guides.

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.

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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.

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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.

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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.

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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.

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