This blog about grilling the perfect NY strip steak is one of the most visited blogs on my site. It’s popularity made me realize there’s a real need to understand the nuances of grilling different cuts of beef, and explaining how to grill ribeye steak. Here, I’ll discuss not only how to grill ribeye, but …
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While I often use charcoal as a source of fuel, great food can be produced using a gas grill.
If the weather outside is frightful, it may be time to move your cooking indoors. But just because a temperature drop has you rushing inside, that doesn’t mean you need to give up on your grill favorites.
Grilling is a great way to entertain during the summer months, but there’s no reason for you to pack away your grill when you pack away your shorts and t-shirts for the season.
Occasionally folks ask me which wood I use and why. The answer depends on what I’m cooking, but there’s no right or wrong answer here—this is all about personal preference.
You have probably seen the Maillard reaction a million times – bread getting brown and toasty in the oven, marshmallows turning that golden brown while roasting over a fire, or an incredible steak with a crunchy crust after a hot sear.
For roughly 90% of what the typical backyard cook is going to make on the grill, there should be two separate areas of heat established in the cooker.