Butchers Block
The meat-smoking process involves balancing ambient and internal temperature, smoke, and time. If any one of these three factors is off, your smoked meat won't come out right. Follow along for our secrets to fixing over-smoked meat that has a bitter taste.
Perfectly seared with delicate grill marks, the heat and smoke from a charcoal grill unlock flavors and transforms the texture of some of summer's most prolific veggies. If you have picky eaters in your house, grilling veggies is a great way to get them to eat, and it is a simple process that doesn't take a long time.
To wrap or not to wrap – or when to wrap? These are the questions of the day. There is a ton of debate about exactly why, when, and how to wrap meat and a lot depends on the cooking method. So we're going to let you know what we have learned about making the perfect brisket.
The two-zone method is one of the more important techniques to learn. When done properly, a two-zone fire lets you cook different types of meat at the same time and gives you the ability to sear and cook without having to change the grill temperature. So today, we're sharing our tips for setting up a two-zone fire in your charcoal grill.
A perfectly cooked steak isn't perfect until it has great grill marks. You expect to see grill marks when you order a steak at a steakhouse, but getting grill marks on your steaks at home can be more of a challenge. But don't just skip the grill marks, we will give you all the tricks you need to craft perfect diamond grill marks on your next steak using equipment you already have on hand.
Unfortunately, some foods (like fish and skin-on chicken) just seem to be pros at sticking. Thankfully, there are some steps you can take to prevent sticking from happening. We've also got an inside tip for you that will stop food from sticking on your grill forever.