Category: BBQ Guides
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,…
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…
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…
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…
Once a cast iron skillet earns a place beside your grill, the real question is no longer whether you need one. It is what you can cook in it. I use mine for far more…
Choose the right cast iron skillet for grilling by comparing size, weight, handles, cooking surface, seasoning, enamel and the space inside your grill.
In barbecue circles, 203°F (95°C) is often treated as the magic pulled pork temperature. It is also one of the easiest numbers to misunderstand. One pork shoulder may still feel stubbornly tight at that temperature,…
A thick bone-in ribeye cooked gently in wood smoke, seared on blazing-hot cast iron and served Belgian-style with homemade Béarnaise.
A steak usually goes over glowing coals. A whole chicken is better placed beside the fire, while pulled pork cooks for hours in a protected zone. Behind those choices lies one of the most important…
A pellet grill promises real wood smoke without the constant fire management. This complete guide explains how pellet grills work, how much smoke they produce, their advantages and limitations, and how to choose temperatures, pellets and accessories.
Every New Year’s Eve, we get together with friends to close out the year around a table filled with good food. When it was our turn to cook, I finally had the excuse I needed…
A water pan in your smoker: some pitmasters swear by it, while others say it does absolutely nothing. Here in Belgium, it probably gets less attention than it does in the American barbecue scene. Still,…