How To Grill - Grilling Tips & Tricks
Learn the best practices of how to grill and find all your grilling tips and tricks from basic to advanced grilling techniques, and more!
The New York strip steak is probably the easiest of the more popular cuts to grill. Why? For a few reasons. First, it’s pretty uniform in shape, unlike a skirt steak, for example. It’s nearly impossible to cook a skirt steak to a uniform doneness because of the shape and inconsistent thickness of the cut.
There are several ways to determine when pork ribs are ready, but conflicting information might leave you wondering which method is the most effective way to determine when they’re ready to eat. Unless you’re a very experienced pit master, it can be difficult to know when they’re ready to come off the grill or smoker.
Pork ribs (either St. Louis-style spares or baby back ribs) are easy to cook, but unless you’re a very experienced pit master, it can be difficult to know when they’re ready to come off the grill or smoker. After reading this blog to the end, you’ll know definitively when your pork ribs are done.
I’d venture a guess, nothing scientific here, just a guess—that the average carnivore doesn’t know there’re two types of skirt steak. I’d also guess that if you’ve had skirt steak in the past it was most likely inside skirt; more on that later. My final guess is that if you’re reading this blog it’s because you know or heard that there are in fact, two different cuts of skirt steak.
This dish has quickly become one of my favorites not only for the unique flavor, but also the simplicity and how quickly these shrimp cook; literally in half the time of a regular shrimp which is already a quick cook to begin with. Marinate the shrimp to add just a bit of heat to balance the sweetness of the shrimp.
My favorite style of BBQ sauce is this vinegar-based sauce that is so popular in Eastern North Carolina. This sauce is incredibly easy to make. You can have a jar ready to go in about 15 minutes, but like other sauces, I find it’s better after it sits overnight.
This homemade salsa recipe is easy, delicious, and it’s quick! Seriously, this is going to take about 5 minutes, tops. I promise you—this restaurant-style salsa recipe is going to become a family favorite immediately, in part because of one super secret, special ingredient. Everyone is going to love this salsa!
If you’re not familiar with the various styles of BBQ sauce, you’re probably familiar with Kansas City style, even if you don’t know it. Thick, sweet, and a deep mahogany color are sort of the hallmarks of Kansas City style BBQ sauce and that’s what we’re making today.
I’ve developed a brine for pork ribs that is not only easy to make but will give you consistently juicy and delicious results every time. One of the fun things about using a rib brine is that it works as well for St Louis cut ribs (spare ribs) as well as it does for baby back ribs. I actually encourage you to try a comparison—spare ribs vs baby back ribs and let me know which cut of rib you prefer.
This easy herb butter recipe is nothing short of decadent and adds next level flavor to any steak. It’s super easy to make and the aroma from the herbs is mouthwatering. Melt it on any type of meat you want, on grilled corn, and even spread it on fresh hot bread.
Making rosemary salt isn’t tricky. Making the perfect rosemary salt can be tough. Following the tips I share in this article for the best rosemary salt, you’ll turn out the perfect salt blend every time. First things first, I was spending a ton of money on this store-bought salt because I use it on just about everything!
You may have seen reviews that offer a Beefer vs Otto Wilde grill review, or Beefer vs Northfire Inferno grill review, or maybe even Inferno vs Otto Wilde grill review. Today, we’re going head-to-head-to-head with a deep dive into all three. If you’ve been lucky enough to peek into the kitchen at a fancy steakhouse, you’ve gotten a glimpse of modern mortals who have mastered the grill and are cooking up sometimes 500 or more steaks in a single evening.
Years ago, when I first started playing around and reviewing indoor grills, there was definitely some skepticism. After working for some time with the original Ninja Foodi Grill, I had a change of heart. That original grill was, and continues to be, a workhorse—and I still recommend it.
We continue our exploration into indoor electric grilling with the Zojirushi Indoor Electric Grill. This unit is slightly different than the other electric units we recently reviewed. The Zojirushi grill has a heating element that is embedded into the cooking grate, instead of a heating element sitting below the grate and attached to the base. We anticipate that this will mean faster heating times and better heat transfer.
The expedition this week into indoor electric grilling continues with a review of the Ninja Foodi 5 in 1 Indoor Grill. This popular kitchen appliance is virtually smokeless; in fact, of the grills we’ve tested this one produces the least amount of smoke when grilling meats or veggies. What’s more is this grill can also bake and act as an air fryer—it is truly a multi cooker.
If you own a Kamado grill like the Kamado Joe or Big Green Egg, it’s just a matter of time before your mind wanders toward cooking a pizza on the grill. Baking pizza on the grill works well because ceramic grills can reach a high temperature, replicating the taste you get from a favorite wood-fired pizza restaurant.
I was buying rosemary salt by the gallons and spending a ton of money because I use it on just about everything. I love it on roasted potatoes, but it’s good on steak, pork—even mac and cheese. Anyway, after spending way more on this stuff than I care to admit to, I decided to make it myself.
Unlike an ordinary meatloaf, this smoked BBQ Meatloaf isn’t just a great weeknight meal, it’s special enough to serve at a dinner party. I know, I know—the idea of serving meatloaf at a fancy dinner party seems a bit off, but trust me on this one. This meatloaf is an absolute show stopper. What I love about smoking meatloaf is how well the porous ground meat takes the smoke—better than just about any other proteins I’ve smoked.
What makes this a steakhouse style burger? This is the type of burger you would find in a high-end steak house, only better. How is it better, you ask? With the help of some hickory smoke of course! When smoking burgers (or any meat), it’s important that you’re using clean smoke.
Prime rib is considered by many to be the epitome of fine dining. The perfect Christmas or New Year’s Eve dinner, smoked and seared prime rib is also a great dish for a dinner party when you want to impress. Oh, and impress you will by the way, when cooking prime rib the way I’ll outline below. In fact, prepare to enter legendary griller status after serving this perfect medium rare rib roast.