Who doesn’t love tender, juicy, melt-in-your-mouth, smoked pulled pork? But traditional cook times for this BBQ staple can have you…
BBQ Articles (176 Results)
BBQ and Grilling Articles
Perfectly Grilled Chicken Breasts: Thermal Perfection plus Tandoori-style Recipe
What are you having for dinner tonight? Chances are, it’s chicken. According to the USDA, chicken is the number one…
Tri-Tip Steak Glory: Grilled or Roasted
Labor Day Weekend is traditionally the last true summer weekend for gathering the family around the grill. That, and the…
Are Your Ribs Done? How Do You Know?
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.
Thermal Secrets: How to Grill Halibut
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.
Turning Your Propane Grill Into a Smoker
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.