About: Marsha Hosein

Get inspired by this summer’s best marinades and BBQ sauces for every diet!

Learn how to cook the perfect tomahawk steak step by step with tips from We Love Fire’s pitmasters!

Using your smoker, try this amazing rabbit recipe from chef ted Reader and serve it in a lovely lettuce wrap.

A chef there had the genius idea to cook thick slabs of barbecued brisket on a screaming hot grill, just as you would a New York strip. This gave the brisket a sizzling, crusty exterior that lay midway between traditional barbecued brisket and steak, with a handsome smoky crosshatch of grill marks. It’s also a great way to repurpose leftover barbecued brisket!

This aromatic salad pinballs that traditional Vietnamese quintet of flavors—salty fish sauce, sour lime juice, sweet sugar, pungent garlic, and fiery chiles—with crispy, meaty shreds of smoky brisket and fresh mint, cilantro, and other fragrant herbs.

“You gon’ to eat yo’ cornbread?” is one of my favorite lines from Life, a movie starring Eddie Murphy and Martin Lawrence. I think about it—and chuckle—every time I make this recipe.

Koftas are like North-African-spiced mini burgers on skewers. They’re very delicate, so be sure to sear them well before turning to prevent them from sticking to the grate.

Many restaurants have their own “Secret Sauce”. A typical blend is made of ketchup, mayo, mustard, and perhaps sweet-sour pickle relish. Here’s my favorite Hamburger Sauce, which I call “Glop”. I’ve been known to use it on both burgers and fries. It’s got a mild kick.

Impress guests at your next BBQ and grilling cookout with this sweet and savory rib recipe starring a savory sweet glaze.

Smoky Grilled S’mores on the Pellet Grill are a simple treat you can quickly whip up anytime you get a taste for something sweet. Using a pellet grill allows a smoky flavor to infuse the chocolate and marshmallows, adding a delicious dimension of flavor.

One bite of this dish will leave you wanting more. Your friends will be asking you to make this Spicy-Sweet Street Corn for the next cookout and every get-together going forward.

Perfect for a backyard BBQ, paired with collard greens, mac and cheese and coleslaw. Once you kettle fry chicken, you’ll never want deep-fried chicken again.

These bites are the epitome of comfort food. Each bite is loaded with cheesy, meaty goodness! We have put plates of these bites out at family gatherings and are always astounded at how fast they disappear.

In the world of Central Texas barbecue, people treat sides pretty much the same way they treat sauces; they’re fine, but you should probably just save the room in your stomach for barbecue. But, like sauces, sides have become a staple of the barbecue spread, and today we serve, eat, and enjoy them just the same. We get alot of requests for our bean recipe.