If I make pizza on a stone using charcoal barbecue, can I get the charred bubbles of a Neapolitan pizza? What is the source of these bubbles anyway?
I'm wondering about the origin of souvlaki. Was it only something of a convenience (easy to cook lots of pieces together)? Or does this way of grilling lead to
I hope this isn't off base because I'm not asking for recipes, just suggestions that I might not have thought of. I made a HUGE batch of roasted cherry salsa
I have always boiled artichokes. Lately I've heard people talking about how good grilled artichokes are. There's some variation in recipes: so
If my charcoal bbq is too hot and the chicken is turning stiff on the surface, can I close the top vents to cool down the barbecue? What is the best way of co
I can understand that an electric/gas BBQ is very practical for outdoor events because you can cook a large amount of food in a relatively short amount of time,
My friend has some kind of weird food sensitivity to mustard. He's coming over for dinner and I wanted to make baked beans, but just about every baked beans rec
Looking for suggestions on how much to serve on meat. They would like pulled pork, ribs, and brisket
I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out.
I've heard that some grocery store meats (whole turkeys, ribs, etc) are sold pre-brined so as to avoid toughness. Of course in a lot of situations you'd want to
I was a vegetarian for several years and still live in a vegetarian household, thus all of my cooking experience is with vegetarian food. My partner and I have
In order to cold smoke, you need a fine wood dust. I work with wood and have obtained, using a band saw, a very fine wood dust. The wood this dust comes from
Most BBQ sauce recipes specify that you cook them, why is this? Would it not suffice to just mix the ingredients together as they will be cooked when you use th
I borrowed a buddies pellet smoker to test it out. I got it going bright this morning. Got it up to about 225 and loaded it up a 6.5 pound Boston Butt. It never
When I make roast beef in the kitchen I typically have these two cooking steps: Sear on all sides in a frying pan on high(ish) heat; Slowly roast it in the ove
I'm having a hard time letting go of using cooking time & internal temperature as metrics when it comes to cooking BBQ, especially when using the oven. For
I soon will be traveling to Pakistan and I want to do lots of BBQs there. First I thought about taking a BBQ with me as you can see in the picture: But see
I'm making a Carolina-style BBQ sauce (specifically Piedmont-style), so it's supposed to be a thin and vinegary sauce. The recipe is basically: 2 cups vinegar,
I have a Pit Barrel Cooker. I have made hamburgers on it before but I keep running into several issues. When it comes to anything else, brisket, ribs, chicken,
I have a vinegar based bar-b-que sauce recipe that calls for 3% acidity vinegar which cannot be found. How do I cut 5% vinegar to 3%?