I have a combo gas/charcoal grill: I have an offset firebox that attaches to the right side that I use to convert the charcoal grill to an offset horizontal
I've been following a recipe for meatballs but they are far too loose for putting on the bbq. I thought I could maybe put them in the fridge before cooking the
I'm having a barbecue and I'm cooking steaks and asparagus. I still have some uncooked potatoes left in the pantry. Is it possible to grill a potato?
I'm looking for some general advice on how to do this. I've attempted this twice and they turned out OK, but the outside layer looked a little black. Everyone
I want to smoke a few boston butts, but I want to know what wood has the strongest flavor, and I will be smoking them for 12+ hours, very slow and low cook.
I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry
I'm originally from the Michigan thus i don't know much about barbeque due to the lack of barbeque establishments. From my understanding (correct me if i'm wro
I'm seasoning my new Weber Smoky Mountain smoker according to the excellent instructions, given for free, on Amazon, by a 20x BBQ grand champion. (What an amazi
Possible Duplicate:What styles of barbeque exist in American cuisine? There are many different techniques, practices and (of course)
I have a Char-broil gas cast iron grill. This is one of the style where the flame is under cast iron pans filled with lava rocks rather than cooking the food d
What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of sm
I went to the Halal butcher the other day and asked for steak, except what I received was more like thinly sliced beef. What can I do with this on a barbeque?
My wife tells me I should be putting aluminum foil on the grill and BBQing the chicken kebob on that and not the naked flame. She cites that it won't get burnt,
I would like to use my dry rub to make a BBQ sauce but don't know how.
In either wet or dry rub prep, if you use both hands, you will have likely contaminated the rub by the end. How can I prevent this from occurring?
I am going to buy a BBQ and I am torn between a cast iron BBQ and a stainless steel BBQ. What are the advantages and downsides of each?
I have a gas vertical water smoker that I got from Cabela's earlier this year. I've had some success smoking a few different things: whole chickens, baby-back r
I just got a Large Big Green Egg with a nest. When I was at the store, they asked if I wanted one already put together, so I said yes. They gave me a nest that
I've been trying to smoke chicken for many days now, but the problem is that most of the time the chicken tastes like a match. I've done everything, soaked th
I wanted to prepare for a long day of cooking and get the wood chip soak out of the way. My barbequed brisket recipe calls for soaking the (hickory) wood chips