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.