13 Ways To Incorporate Bourbon When Grilling, According To Grill Masters
Bourbon isn't only an option when it comes to mixing a drink. We asked chefs and BBQ experts how to incorporate it into your grilling repertoire.
Read MoreBourbon isn't only an option when it comes to mixing a drink. We asked chefs and BBQ experts how to incorporate it into your grilling repertoire.
Read MoreSmoking can be a quick or lengthy process depending on the cut of meat and how much smokiness you're trying to imbue. We asked an expert for tips.
Read MoreSmoking meat can be an extremely time-consuming process, and it's often difficult to tell exactly when your meat is ready. Luckily, we have an expert tip.
Read MoreMany recipes instruct you to trim the fat from pork before smoking it, but our expert smoker calls this a mistake. The fat helps keep pork juicy.
Read MoreAccording to celebrity chef Robbie Shoults, there's an easy-to-remember timing rule when it comes to smoking the perfect piece of pork loin.
Read MoreNext time you're getting ready to cook up some stubborn salmon at home, seriously consider trying this simple but effective dual-heat technique.
Read MoreTaking the time to grill citrus before adding it to a wide variety of dishes and drinks is a worthwhile upgrade, and this simple hack makes it even easier.
Read MoreMost people picture large racks of ribs or a massive brisket when they picture smoked meats, but don't overlook a juicy pork tenderloin.
Read MoreGrilling fish can be a tricky business. As it's more delicate than steak or chicken, it has a tendency to stick; find out how to avoid that happening.
Read MoreTasting Table reached out to celebrity chef and owner of Bear Creek Smokehouse Robbie Shoults to get the scoop on what really matters.
Read MoreSmoking meats is one of our favorite things, but when you deal with a cut like pork belly it can be dangerous. An expert explains how to do so safely.
Read MoreSt. Louis-style ribs are a meatier and more delicious version of baby back ribs, so we asked an expert for tips on smoking them.
Read MoreThe tomahawk steak is a showstopper for any steak dinner. We interviewed the executive chef at CUT by Wolfgang Puck to learn all about this steak.
Read MoreWhen grilling salmon, there are a myriad of factors to consider. One of the most important factors is whether to use direct or indirect heat.
Read MoreFew things are as unattractive as a pale, overcooked piece of salmon. For crispy, perfectly grilled salmon, you'll want to try this chef's secret.
Read MoreGrilling tuna steaks is one of the best ways to enjoy the delicious fish. The key is having the right size filet to throw onto the grill.
Read MoreSteak frites is a classic French bistro dish that is simple to recreate at home. Follow these restaurant worthy tips, from three professional chefs.
Read MoreWell-grilled salmon filets should be tasty and succulent, so we asked an expert chef for tips, who favors one seasoning method over the other for good reason.
Read MoreThe grill is a great way to cook salmon, but it's easy to either overcook or undercook it accidentally. We asked an expert for grill timing advice.
Read MoreGrilled white fish filets done well are a subtley flavored yet delicious treat. One expert offered us a surprisingly simple seasoning tip for the best results.
Read MoreWe asked an expert for advice about grilling tuna steaks. They told us how long the tuna steaks take to cook and how to tell exactly when they're done.
Read MoreSalmon skin isn't as controversial as ingredients in other foodie debates, but whether to cook with it on or off is still pretty polarizing.
Read MoreAdding this one spice to barbecued red meat, in dry rub or sauce form, will lend it a warm hue that makes it appear extra tasty and also brings earthy flavor.
Read MoreGooey grilled brie is one of those pleasures that's all about indulgence. Take it one step further with this easy grilling tip that will make it extra smoky.
Read MoreSmoking meat can be incredibly daunting, especially when you're new to it. Read these expert-approved tips before smoking slab bacon.
Read MoreGreg Gatlin, the James Beard Award finalist and founder of Gatlin’s BBQ and the recently opened Gatlin’s Fins & Feathers, shares his top tips.
Read MoreJust as you can use a grill instead of a campfire to make s'mores, you can also replace the graham crackers. Here's the sweet swap you should make.
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