Making your own charcuterie takes time, attention and a fair amount of patience. This cold-smoked lomo made from pork tenderloin was one of those projects I looked forward to for weeks. The pork was cured,…
Nothing beats the moment a homemade sausage hits a hot grill and the smell of smoked paprika drifts across the yard. Making homemade chorizo sausage may sound like butcher-level work, but the basic process is…
When the weather turns cold, most people pack up their grills for the season. For me, that’s when I get the itch to fire mine back up. Game season brings new ingredients, but cooler weather…
A Belgian butcher-shop classic made on the grill: juicy beef-and-pork patties with Gruyère or Emmental mixed through the meat, served without the heavy outer breadcrumb coating.
The best charcoal briquettes are not simply the ones that burn the longest. For low-and-slow barbecue, you want steady heat, a predictable shape and ash that does not choke the fire. For direct grilling, quick…
Making ground meat at home may sound like a job best left to a butcher, but it is surprisingly straightforward when you have a reliable meat grinder and keep everything ice-cold. You choose the cuts,…
These Asian-inspired grilled baby cuttlefish are the exact kind of bite I crave on the first warm day of spring: bright with makrut lime leaves, gently spiced with Nanami Togarashi, and finished with a touch…
Tender octopus, intense direct heat and a briny cherry tomato sauce with olives and capers—served with crisp garlic bread for an Italian-inspired BBQ appetizer.
These grilled mussels cook with Belgian blonde ale, fennel, citrus and smoked bacon. Learn how to manage the different heat direction of a lidded grill and a wood-fired oven for evenly cooked shellfish.
The best BBQ gift is not necessarily the most expensive gadget in the store. It is the one that fits the way someone actually cooks. A beginner may get far more use from a reliable…
Let’s get ready to rumble! Not for a serious fight, but for a friendly food battle in my backyard pit zone in Heule, Belgium. Gregory from The Taste Athlete brought the wine; I handled the…
Beer can chicken is one of those grilling techniques that immediately gets people talking. You set a whole chicken upright over an opened can of beer and cook it with the lid closed over indirect…