I have a regular gas grill (Brinkmann) and I'm trying to find a way or a workaround to have an infrared on it, have any of you tried that? is it possible to use
I am going to be smoking a duck on my grill in the next few days, and I'm finding a ton of conflicting information. I was hoping you all could help sort it out.
So after I "cook" my salsa ingredients for 30 min, then blend and place it in the jar, does boiling the jar for another 30 min affect the taste? I don't notice
I live in Australia where smoked BBQ isn't really common. I asked the butcher what he'd recommend for smoking and he suggested a blade steak (I believe it was).
I love a good BBQ and cooking steaks & sausages etc are no problem. However, whenever I put the salmon fillets on the BBQ (skin side down), no amount of oi
We are hosting Xmas for the first time this year, and our oven is going to be full with turkey and vegetables, so I am hoping to do the ham (half a leg) on the
I recently acquired a cheaply made offset smoker, and-- ahead of the big event-- did a 'dry run' to get a feel for how it behaves. I think my biggest issue wil
Is there any advantage of adding dry rubs to ribs overnight? I'm looking to improve the texture and moistness of the ribs. Some forums are saying that applying
I've read a couple places regarding smoking ribs and utilizing the 3-2-1 or the 3-2-2 method. What is this all about? What do each number signify?
Dropped by a video where a BBQ sauce caught my attention. The ingredients used are: Olive oil, for frying 1 small onion, peeled and finely diced 2–3 garl
I'm terribly impatient but I love cooking on a charcoal grill. How can I get the charcoal ready faster? Currently I have a chimney starter, I use lump charcoa
I have cooked bone in pork shoulder many times before and I am about to do it again but I feel the need to experiment slightly... My plan is to cook the pork sh
I tend to mix in some onions when making burger onions, before putting on a rack and letting it sit in the fridge for an hour before cooking. With that said, if
While I save up for a proper outdoor smoker, I've been experimenting with using the basic brisket BBQ techniques, but with a fan forced in our kitchen. So far,
Today I cooked lamb on a BBQ with hood and rotisserie. I adjusted the burners to keep it at about 130C. The lamb was boneless leg roll, prepared by my butcher.
I've just bought a new BBQ grill "Sunday One Tower". I am beginner to grilling and now I wonder how to prepare rice pilaff on my grill. I think I need a Soap st
Indian tandoori chicken is cooked in a tandoor oven, with heat reaching 900F. How come the chicken does not dry out? Because of the yogurt marinade?
What exactly gives charcoal barbecued food the smoky flavor? Does smoky flavor happen if you burn wood to make coals and then use the coals to cook? Or does it
Instead of buying lump or briquette charcoal every time, can I just burn some birch and use that as the heat for my charcoal bbq?
I want to make a pizza on my charcoal barbecue. I saw a few videos from Weber, but none show how to get a thin crust. What is the secret to a thin crust pizza