Labor Day Weekend is traditionally the last true summer weekend for gathering the family around the grill. That, and the…
BBQ and Grilling Articles
Have you ever noticed that there is a thermometer sticking out the top of your smoker or grill? Have you…
Father’s Day is here, and we all know what that means… BBQs will be out and ribs will be fired up across the nation. But that leads us to the age-old question. When do you know the ribs are done? Ignore the USDA safety temperatures. Baby Back Ribs may be safe to eat at 145°F but they won’t be tender nor as flavorful as they should be. The collagen and fats have not yet melted into the meat. Connective tissues will be tough.
Most BBQ grills and smokers come with a dial thermometer installed in the “dome” or hood of the cooker. Virtually all of these are of the cheapest construction possible. None of them are accurate.
Halibut is a great fish to incorporate into any recipe that calls for whitefish, and can even be used as a substitute for chicken in the right dish. When grilled properly it is firm and flaky, and surprisingly mild.
Propane grills aren’t just for burgers and brats anymore. With a few tricks, you can mimic the heat flow of a traditional smoker and produce quality cuts of slow smoked barbecue.