A Leading Resource for Grilling, BBQ, and all Forms Outdoor Cooking

Instant read thermometer showing 156 F at the stall

The Stall: What is it? Why Does it Happen? How to Cheat and Beat it

Diagram showing the parts of a knife

The Parts of a Knife – The Anatomy of Kitchen and BBQ Knives

Meat, wrapepd in foil, in a blue cooler, with towels underneath

How to Keep Food Warm for Hours Before Serving – With No Quality Loss

A close of lumpwood charcoal chunks

How to Store Charcoal? Does Charcoal Go Bad? And Best Storage Containers

Close up of the membrane of pork ribs being removed by being pulled off gripped with paper towel

How to Remove the Membrane from Ribs – And Why You Should do it!

Chunk of BBQ smoked pork being pulled apart by 2 forks on a wooden chopping board

How to Pull Pork – With Forks, Claws and Even an Electric Drill

A hot grill with fish that seems to have stuck to the grate while being turned over

How to Keep Chicken, Steak, Fish and Meats from Sticking to the Grill

A close up shot a vacuum packed frozen steak

Grilling Frozen Steak – How to go From Freezer to Plate in Record Time

View from the inside back of a microwave, looking out over meat through the open door

How Many Times Can You Reheat Food, Especially Meat?

Some beautiful looking smoked, sliced brisket with a smoke ring visible

Should You Cook Brisket Fat Side Up or Down? We Have the Answer!

Moocked up image of fake liquid smoke being poured from a flask to a beaker by a chemist

What is Liquid Smoke? How to Make it home and When You Might Use it!

A joint of roast beef resting on a chopping board

Resting Meat – What is the Benefit? Is There Really Any Point?

Brisket being reheated with the use of a sous vide wand

How to Reheat Brisket – Keeping it Moist, and None of That ‘M’ Word!

Weber kettle Mastertouch set up for indirect grilling

How to Set Up for Indirect Grilling – And Why 2-Zone Cooking is Important

Close up of delicious looking, sticky sauce coated pork ribs

Types of Pork Ribs – Learn the Different Cuts and How to Tell Them Apart

Kamado Joe dome thermometer being calibrated in boiling water

How to Calibrate a Thermometer Used for BBQ, Grilling and Smoking

Griddle vs Grill: One of each installed in a kamado Joe Junior

Griddle Vs Grill – What’s the Difference? How and What to Cook on Each?

Thick porterhouse steak being seared on a charcoal grill

Reverse Sear – Is This The Best Way to Cook Thick Steaks And Meats?

A close of wood chips

How to Use Wood Chips for Smoking – On Charcoal or Gas Grills

A sptachcock chicken being roasted on the grill

Roasting and Baking on the Grill – Can it Be Done? What’s the Difference?

Prime rib on a chopping board with a few sprigs of fresh rosemary

What is Prime Rib? Where Does Prime Rib Come From?

A porterhouse steak on the grill

Porterhouse vs T Bone Steak: What’s The Difference? They Look so Alike!

A grill flare up with large flames building under a steak

Flare Ups: Preventing and Controlling Them on Your Charcoal or Gas Grill

Overhead view of charcoal snake set up in a weber kettle grill with smoking wood on the snake

The Charcoal Snake Method: Smoking on a Grill – In a Few Easy Steps

Racks of ribs, wrapped in foil and back on the grill Texas crutch style

The Texas Crutch – Why and How to Use This Technique When Smoking

Overhead view of Minion method used in a weber smoky mountain

Minion Method: Charcoal Fire Management for Cooking Low n Slow

A blue charcoal grill being used on a wooden deck loaded with meats grilling

Can I use my Charcoal Grill on a Wooden Deck?

Close up, angled view of portions of meat in a counter

How Much Meat Per Person? – A Guide for Planning any Meal or Feast

A whole wagyu brisket being trimmed on a chopping board

How to Trim a Brisket – For the Best End Product after Smoking

A grill party with friends gathered round a smoking BBQ laughing

What is Grilling – And Why Do We Love It So Much?