My charcoal chimney starter is covered in rust inside and out, is it still safe to use? The grill and grill grate are still rust free and new.
I have some dry wood from a camphor tree in my garden. Is the wood suitable for open fire barbecue?
So, after grilling a half picnic roast of pork (about 5lbs) for around 12 hours at about 200 - 250 (F) I found half of the final product to be tender and half t
I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, ho
If a meat roaster rack has become contaminated with mold, etc, would soaking it in hot water and bleach (0.5 cup bleach to 1 gal of hot water) for 2 - 1 hour cy
I usually marinate my chicken breasts/wings in a wet marinade overnight and apply a dry rub shortly before I throw them on the smoker. The main problem I'm faci
This is my first time cooking ribs so I feel I am making some rookie mistakes. I forgot to peel the membrane off of the rack of ribs I plan on cooking later to
I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time?
What is an appropriate semi-permanent surface to use over an open fire barbecue? I am planning on making a grill rack for my fire pit. My intention is have this
I have been reading a lot about the latest vegan meat substitute choices, but I'm having trouble deciding between green jackfruit and hearts of palm. I am wonde
I know people have indoor wood-fired pizza ovens. I also know that in general people cannot have barbecues or smokers indoors, presumably because of the potenti
I mistakenly marinated some thin beef with regular salt for one day before barbecuing it, turns out you're not supposed to do that! Even after washing it, it is
I am making steamed BBQ pork buns for a work potluck. I have some steamer equipment, but small scale. I'm looking at making 60+ buns, and would really like to
The major cooking advice is to buy a certain cut (sirloin, etc..) and cook it to rare-degrees. However, my guests don't like beef that has any pink inside or "
I am cooking a 150 lb pig in the ground for Cinco de Mayo. I am using a Kalua Hawaiian method but using taco Al pastor flavoring. Feeding over 100 people str
Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapp
I purchased a cheap kettle charcoal grill a few weeks ago, and I feel like it's not getting hot enough. I'm using a charcoal chimney which takes about 40 minute
I want to BBQ everyday with a small BBQ but I do not want to wait to have to light coals, and then wait on the grill and then clean. Is there an easier way to
I tried having a visbraai this weekend and was a little bit dissapointed by the result. The skin of the fish sticked to the grill and the flesh stuck and crumbl
Can I use wood pellets in a small stainless steel smoker box on my Weber gas bbq? And if I can any tips on how to proceed.