Grilling For All Reasons

The age old question asked by chefs, cooks, and grillers around the world – Is it Done?   There are two basic answers before we get into details: Is the food cooked to a “safe” temperature? Is the food cooked to the “desired” degree of doneness? The US Food and Drug Administration (FDA) publishes guidelines for [...]

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One of the issues facing all grillers is how do you tell when your food is cooked to the desired (or required) doneness?  The most common way is to use an instant read thermometer.   But you risk losing precious juices when you insert/remove the thermometer probe even though many will tell you it’s “only a [...]

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One of the key benefits (at least in my view) of cooking over an open fire is the flavor enhancement you get. That flavor comes from smoke. You get that smoky flavor naturally when grilling over charcoal or wood, but not with a gas grill or indoors on a gas or electric range. But, you [...]

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When you’re grilling or smoking meats or fish that are very lean (low fat content), you are likely to end up with a result that’s any or all of dry, tough, or chewy.   Or it may be fine coming off the grill, but quickly dries out as it sits.   Sound familiar? Brining to the rescue. [...]

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Grilling with hardwood generates superior results.

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Wood-based grilling is king, but which fuel is best?

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One of the staples at BBQ’s and backyard picnics is corn-on-the-cob, a.k.a. sweet corn. While many will husk and boil the corn, there are several great ways you can grill your corn to smoky perfection. But first, some corn trivia – did you know? . . . Corn (or maize) is a grass that was [...]

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