It’s time to solve another mystery of grilling — what is the ideal thickness for a steak to get the absolute best results, and how do you grill it just right? What if you're faced with only very thin or very thick steaks? Which would be best? How best to cook them? We’re on the case!
Opinions are like belly buttons (and other things); everybody has one! When it comes to grilling, though, most folks have more than one. And that includes the touchy subject of when and how much to season and salt your steak. Don't worry what anyone else says; we have the straight answers for you right here.
Who doesn’t love crispy chicken skin? But how many times has it come out moist and rubbery? Learn how to get crispy chicken skin, by combining and ‘stacking’ some of the methods below that will all but guarantee crispness every time.
As you explore the world of barbecue and try to enhance your skills, you’ll uncover no end of “secrets” to better grilling. Even something that seems basic –cooking a steak– has insider tricks and tips for the best results. Read on to learn how resting a steak is key to serving it at its peak.
Did you choose a gas grill for convenience? No room for more than one piece of equipment in your outdoor space? Smoking food may seem like an unachievable dream to you. Not anymore! Discover how to use a smoker box to take your backyard grilling game to the next level.
Not all smoke is created equal when it comes to smoking meat. And there’s plenty more to it than just setting the wood on fire, then hoping for the best. If you want to experience the best in home smoking, you’ll need to master this critical skill — making thin blue smoke.
Quickly seared hanger steak, basted with flaming bone marrow dripped from a red-hot flambadou, served with chimichurri. This recipe is simple, has a bit of theater, an incredibly satisfying, flame-grilled beefy taste, and is everything simple BBQ should be. Give it a go, you won’t be disappointed.
This compound butter is easy to make with wild garlic picked from the woods, unctuous beefy bone marrow shafts, shallots, lemon zest, and salt and pepper. Melted over resting steaks, boiled or steamed veg, or baked potatoes, is nothing short of heavenly. Be sure to give it a go!
This bone marrow butter uses smoked beef marrow bones, as well as smoked shallots and smoked puréed garlic to create an incredible compound butter that packs an almighty flavor punch. It’s perfect for adding into sauces, stocks, gravies, or for melting over boiled veg or resting steaks.
Wild garlic butter is easy to make, with ramsons free and easy to pick from most ancient woodlands. Make this compound butter in bulk, then freeze to use year-round, with meat, fish, vegetables, or any place where you’d use regular butter but would enjoy an extra kick!
Beef ribs are one of my all-time favorite meats to BBQ! Similar taste to brisket, easier to cook and ready in half the time, while also being cheaper to buy. What’s not to like? So here’s how I turn these ‘brisket on a stick’ behemoths into a wonderful beefy treat.
ABTs are jalapeño peppers stuffed with cheese and sausage, then wrapped in bacon before dusted with a BBQ rub, slow-smoked, and then slathered in sauce. Wow! Need I say more? Learn how to make this delicious side dish that also does well as a snack.
