A Tale of Two Salmon
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.
Tips & Tricks
See Also: tips & tricks, advanced grilling, grilling basics
What is a Chuck Eye Steak?
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.
How to Reverse Sear a Tomahawk Ribeye Steak on a Grill
Today, I’m using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill.
St. Louis-Style vs Baby Back Ribs: Which Bones Should You Pick?
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.
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 to tell these two steaks apart and to figure out which might be right for your next grill session.
Now You’re Cooking with Gas: Part One
While I often use charcoal as a source of fuel, great food can be produced using a gas grill.
Translating Grill Favorites for Indoor Cooking
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.
Grillseeker’s Guide to Cold Weather Grilling
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.
Types of Wood for Smoking
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.