Even desserts turn out great on the grill. We’re grilling pineapple and infusing it with a bourbon mop sauce for that little extra flavor. Wonderful!
Topside Moose is a wonderful cut that lends itself very well to cooking on the grill. Bring it up slowly to temp on indirect heat with some smoke, and then sear it at the end. Magic!
Here’s a meatier version of regular pork ribs, think of them as beef ribs, only pork. We’re smoking these and use a lemon curd glaze. Tasty!
Here’s German classic, smoked on the grill. Schweinshaxe is pork knuckle, and a cut like this is just made for the smoker.
We’ve got some good stuff for you. Learn new techniques, check out DIY builds, different ways of flavoring foods.
Caveman grilling, or caveman style grilling, is a grilling techique where you work directly with the fire and the glowing embers.
Are you curious about the different ways of grilling in South America? Here’s a walkthrough of what a Parrilla is and how to use it.
Learn how to dry age meat at home with dry age bags. What are the different ways of aging meat, and what are the gotchas? Read on to learn all the details.
Why we smoke with wood, different wood types and appliations.