Home Grilling Basics
If you’ve never fired up the grill before noon, I’m here to tell you that grilling for breakfast is a great way to gather your family together before a hectic day, create a memorable brunch for you and your friends, or simply break up the monotony of cold cereal and coffee every morning.
It seems like salmon may be the perfect food, but here’s the rub: as a predator fish, high-up on the food chain, your salmon’s sourcing matters.
The chuck eye is very close to the taste and tenderness of a ribeye. It comes with the intense beef flavor you love from the chuck, but is infinitely more tender than a typical chuck steak—though not quite as tender as a ribeye.
I get asked all the time about the difference between baby back ribs (made famous by that Chili’s restaurant jingle) and St. Louis-style ribs. I figured it was worth a post explaining the difference between these two styles.
I’m sure you’ve heard about these two iconic cuts of meat. But what exactly is the difference between them? Read on to learn how to tell these two steaks apart and to figure out which might be right for your next grill session.
While I often use charcoal as a source of fuel, great food can be produced using a gas grill.
Just like you, it’s essential that your grill is properly insulated for the cold months ahead.
And while grilling is a great way to entertain during the summer months, 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.
Today I'm taking a high-level look into what makes each of these regional styles unique and how they differ from one another.
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