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World Cuisine: How to Explore New Recipes This Summer
The Bacon of the Sea – Low n Slow Smoked Salmon
Learn how to smoke salmon with the Low and Slow method for amazing taste and texture. Learn from our experts and taste the difference!
Summer’s Best Marinades and BBQ Sauces
Get inspired by this summer’s best marinades and BBQ sauces for every diet!
The Ultimate Low n Slow Turkey
Cooking a turkey is famous but can seem difficult. Not to mention that cooking or smoking a juicy turkey can look almost impossible! Here are the ultimate tips to have a tasty juicy turkey with the Low n Slow method!
How to Cook the Perfect Tomahawk Steak
Learn how to cook the perfect tomahawk steak step by step with tips from We Love Fire’s pitmasters!
Have Fun Cooking on Your Outdoor Fireplace
Convert your outdoor fireplace into a cooking haven with the following techniques and recipes.
Chef Ted Reader’s Smoked Rabbit Lettuce Wraps
Using your smoker, try this amazing rabbit recipe from chef ted Reader and serve it in a lovely lettuce wrap.
Steven Raichlen’s Brisket ’Steaks’ with Shallot Sage Butter
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!
Steven Raichlen’s Vietnamese Crispy Brisket Salad
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.
Chef Rob Rainford’s Grilled Cornbread
“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.
Chef Rob Rainford’s Egyptian Lamb Koftas
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.
Chef Meathead Goldwyn’s Burger Glop: Hamburger Secret Sauce
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.
Chef Meathead Goldwyn’s Maple Glazed BBQ Rib Recipe
Impress guests at your next BBQ and grilling cookout with this sweet and savory rib recipe starring a savory sweet glaze.
Chef Paul Sidoriak’s Smoky Grilled S’mores on the Pellet Grill
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.
Chef Paul Sidoriak’s Spicy-Sweet Street Corn Griddle
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.
Maddie & Kiki’s Kettle Fried Chicken Legs
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.
Maddie & Kiki’s Grilled Kielbasa & Rice Bites
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.
Chef Aaron Franklin’s Pinto Bean Recipe
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.
Awesome Pulled Pork
What is the best way to make awesome, mouth-watering, pulled pork? Something extra special, that would surely be the talk of any get together?
How To Grill Quesadillas
Try vegetarian food with these Steven Raichlen's grilled quesadillas filled with tomatoes, peppers, green onions and other delicious ingredients.
Challenge yourself with this slam-dunk brisket with flavors of bacon, mustard and beer from a recent Steven Raichlen's book.
Instructions, ingredients, tips, here is all information you need to cook this delicious salmon candied recipe and a variation.
Piri-Piri Chicken Wings in the Style of Nando’s
Explore this spicy piri-piri chicken wings recipe, discovered by Steven Raichlen at Nando's restaurant in Johannesburg, South Africa.
Oak-Smoked Cherry-Glazed Baby Back Ribs
Discover how to prepare this recipe of oak-smoked cherry-glazed baby back ribs and an anecdote related to its preparation.
Get Your BBQ Ready! Roasted Peppers Stuffed with Vegetarian Chili
Four ways to defrost meat
What happens when, on the spur of the moment or at the last minute, you decide to have a barbecue, perhaps because you’ve got unexpected guests? How can you get away with meat that’s frozen solid? Well, there are a few ways to tackle this challenge.