Grilling Basics
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A Tale of Two Salmon
Wild Vs. Farmed Salmon? Pacific Vs. Atlantic Salmon?
Salmon, whose Alaskan fishing season has recently begun, is the big kahuna of fish, both nutritionally and...
What is a Chuck Eye Steak?
If you were to pose the question, “what’s your favorite steak?” to 50 people, you’re likely to get a pretty even split of those...
St. Louis-Style vs Baby Back Ribs: Which Bones Should You Pick?
When you think of pork ribs you probably picture a summertime barbecue on your back porch with neighbors or friends. Meaty ribs cook over...
T-Bone vs Porterhouse: What’s the Difference and Which Cut is Right for You?
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...
Now You’re Cooking with Gas: Part One
Gas grills have gotten a bad rap over the years. Many BBQ purists suggest that if you're not grilling with charcoal or wood, you're...
How to Prep and Store Your Grill for Winter
If you’ve decided you don’t want to brave the weather to grill during winter, then it’s time to bid farewell to your grilling equipment...
Grillseeker’s Guide to Cold Weather Grilling
When you think of grilling, you probably picture summertime barbecues and pool parties. And while grilling is a great way to entertain during the...
Does the Type of Wood You Use for Smoking Matter?
The casual BBQ fan isn’t likely to be able to discern whether a pork shoulder was smoked using cherry or pecan wood, most people...
Barbecue Styles and Sauces around the US
When cooking for friends and large groups that aren’t as addicted to barbecue as yours truly, I am often asked what makes certain regional...
The Maillard Reaction: What It Is and Why You Should Care
If you are new to grilling you’re probably thinking, what the heck is this term, how do I pronounce it, and what does it...
Matt Eads is a former US Marine and self-taught grillmaster. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matt has learned the ways of the grill through reading, practical application, and a lot of trial and error.
