I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I
I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the ref
I have a great brown sugar, onion, spices and catsup-based barbecue sauce for pork spare ribs, but when I bake the ribs in the oven, the sauce turns watery and
I recently discovered that eggs are outstanding in front country hiking: inexpensive nutritious richer flavour than boiled cooks in 10 minutes just add salt. T
I got a small charcoal kettle grill from Craigslist recently. I can't seem to get the little dish on the botton that holds the charcoal(?) to stay attached to i
How long is too long to allow for a dry rub with small amounts of salt to sit on a pork shoulder and a brisket. I usually let it sit overnight, but am thinking
TL;DR: Looking for evidenced based methods for low-sodium food prep. to be cooked on a barbecue. My wife has recently confessed that she doesn't like BBQ food
Today I bought some apple wood to smoke some chicken wings. I was following an article on serious eats and it suggested to let the wood ignite for about 5 minut
I have about 20 friends coming over this weekend and we plan to eat only sausages. I have bought a variety of sausages and this will be my first time BBQ-ing. I
I've seen numerous online recipes for ribs stating to either 1) cover the ribs in foil 2) cover the baking sheet the ribs are on in foil Which will yield the m
Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourfu
I'm trying to bottle and sell a BBQ sauce from our restaurant and would like to know what is needed to do so. Health concerns and methods of d
In US barbecue tradition, the so-called Texas Crutch is the act of wrapping large cuts of meat like beef brisket or pork shoulder in aluminum foil or butchers'
I've just purchased approximately 3kg of Ribeye steak (which has come in at about 30cm in length as a visual estimate) with the intention of cutting it into mul
I've been reassembling a friend's old BBQ and one of the three burners seems to be leaking gas where it connects with the gas intake. When I turn it on, there's
I smoked my first brisket last weekend and even though it wasn't terrible it was a little dryer and rougher than I would have liked. Here is the smoker I used:
I know they are done when they are tender—not at a set number of hours. But we need to eat at about 6pm for logistical reasons. Was thinking of putting t
my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill?
So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes f
I recently purchased a new infrared grill. It has stainless steel emitters and porcelain coated cast iron grates above the emitters. The instructions said to