Afterburner steak is so named because the flames out of the chimney look like the afterburner out the rear of a jet. It’s screaming hot, cooks very quickly, and is a fantastic way to sear thin steaks, creating great crust without overcooking the center.
Here’s how to BBQ brisket, as described by Aaron Franklin, widely regarded as one of the top brisket cooks and experts to ever fire up a smoker. With a complete description of his process and videos to follow, you can perfectly recreate his epic brisket for yourself!
Two-zone grilling enables you to cook at different temperatures on the same grill, with direct radiant heat and indirect convection heat simultaneously. Or to have a safe zone away from flames if things get too hot, and you need to calm down the grilling. Here’s how you do it.
3-2-1 ribs is a popular, almost foolproof way to get deliciously moist, probe tender ribs, still with a bit of bite. This is how you do it.
BBQ, whatever the weather! The show must go on! Use whatever cliché or saying you like, but rain does not have to stop play! Here are all the tips you need to carry on cooking outdoors when the heavens have opened while keeping yourself and your food dry.
How long should you grill steak to get your preferred doneness level? It varies, of course, and mostly on the thickness of the cut. Read on to learn the grilling times and target temperatures of steaks from rare to well done, from under 1 inch to over 2 inches thick.
Smoke is known as a preservative. So, after you’ve hot smoked some meat, how long can you keep it in the fridge before it spoils? How about in the freezer? Surely if smoke is a preservative, it will last for a long time before spoiling? We answer all your questions below.
There’s BBQ, and there’s grilling. They are both performed outdoors, often on the same equipment, but they are very different things with different goals, despite the terms being used interchangeably. Learn the difference between barbecue and grilling in this quick guide.
