How to Prep & Smoke Ribs

Smoke and fire are primal. For eons people have been gathering family and community around a crackling fire and warming embers. And you will too! With this step-by-step guide to charcoal smoking, you’ll dominate the smoker with an ever-popular menu that’s certain to impress not only yourself, but anyone lucky enough to be invited to your party.

Move Your Kitchen Outdoors To The Smoker

Move your cooking outdoors and start putting your smoker to work. Not only does our smoker get dinner on the table, it also helps us stock our freezer. Here’s why my family loves our smoker and why you might be interested in purchasing one too.


Platter Protection for Grilling

Why use two dishes and/or make two trips in and out of the kitchen when grilling? Here's a way to reuse the same platter for both raw and cooked meats.

Griddle Grilling

Expand the possibilities of your grilling by using a cast-iron griddle as another cooking surface for your grill. You can cook just about anything you would make in your cast-iron pan or griddle indoors and it takes the fun outside.

How to Find the Hot Spots on the Grill

Find the hot spots on your grill with this super simple trick. Plus, you end up with some tasty grilled bread!


How to Flavor & Tenderize Meat and Vegetables with Marinades

Look around your kitchen, and you’ll see everything needed to add extra layers of flavor or to tenderize your favorite meal — vinegars, juices, milk, vegetables, spices, even wine. In this step-by-step tutorial we explain all that you should know about marinades and how they work . . . while you relax.

How to Grill the Perfect Steak

A perfectly flame-charred steak is truly a work of art, but you need more than just a full tank of propane to become an artist. These tips are sure to put you on the road to success.

How To Grill Fish

Does grilling leave you fishing for compliments? Have no fear, simply follow these three simple guidelines and five rules for grilling flawless fish fillets every time. Not sure what fish to buy? Read on. How should you prep the grill and the fish? That's covered. Not sure when the fish is done? Follow our test for doneness. This step-by-step technique article walks you through all you need to know about How To Grill Fish.

Learn All About Indirect Grilling

What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.

How To Make Grilled Pizza

Grilled pizza has everything going for it — crispy crust, delicious smoky flavor, and the chance to be outside. So grab our simple Pizza Dough and Oven-Roasted Tomato Sauce recipes, check out some of our topping ideas, below, then follow these step-by-step instructions on making perfect grilled pizza every time.


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Barbecue Macaroni with corn & tomatoes

A little spicy and a bit sweet, this Barbecue Macaroni with corn & tomatoes could soon become your new favorite grill-out side dish. Veggies and whole-grain or chickpea pasta add flavor, texture and nutrition, while a low-sugar sauce brings it all together.

Pellet Smoked Chicken with bourbon-pepper glaze

Tender smoked chicken is finished with a bourbon-pepper glaze for a summer entrée that tastes like the American dream.

Grilled Lobster Tails with anchovies

Lobster is often considered indulgent fare, but it becomes more doable for two. The dry-heat method of grilling intensifies lobster’s natural sweetness. A slather of the umami-ish anchovy butter lends balance — so easy and so good.

Grilled Miso Clams with basil and lime

Clams are an often-overlooked shellfish, at least in terms of cooking them at home. Throwing them on the grill creates a stunning summer meal that can’t be any easier (there’s a theme here!). Miso lends a touch of umami while lime and basil add bright freshness.

Grilled Cajun Mussels with beer & cilantro

Mussels, sometimes called the poor man’s oyster, aren’t to be overlooked, especially tossed in this Cajun-spiced beer sauce. The only thing you’ll want is some crusty bread for sopping up every last drop. But remember, mussels (and clams) are alive when you buy them, so storage is important (see the tip, below) and be sure to toss any that don’t open after grilling.

Zucchini “Burnt Ends” with herb butter and lemon

With everyone’s garden yielding scads of zucchini, Steven Raichlen’s Zucchini “Burnt Ends” with herb butter and lemon is a no-brainer. Thin zucchini ribbons are woven onto skewers, with a hefty dousing of herbed butter, and are grilled to perfection — this recipe transforms the somewhat boring veggie into a hard-to-resist side dish.

Brussels Sprout, Bacon, and Date Kebabs with honey-sage butter

Brussels sprouts, bacon, dates, and honey-sage butter unite for some killer kebabs from Steven Raichlen’s latest cookbook, How to Grill Vegetables. Who would have thought threading these bold-flavored ingredients together would be SO good? It’s a perfect, unlikely combination that just works.

Broccolini in the Style of Thai Satay

Broccolini in the Style of Thai Satay from Steven Raichlen’s latest cookbook, How to Grill Vegetables is out-of-this-world good. The creamy curry spiced Thai peanut sauce, peanuts, and crispy shallots have the power to convert those who think they don’t like broccolini into fans. This recipe also works great with asparagus.

Grilled Salmon with savory-ish blueberry sauce

Grilled Salmon with savory-ish blueberry sauce is a surprising way to combine summer flavors into one super-nutritious entrée. The salmon’s richness pairs perfectly with the savory (yet sweet and oh-so-good) blueberry sauce.

Brisket Baked Beans (four beans, mucho brisket)

After making Joe's Kansas City-Style Brisket, make sure to save your burnt ends and brisket trimmings. This is the perfect recipe for using them up.

Like barbecue brisket, baked beans play a huge role in American barbecue. And these beans are not your typical beans, they’re way better. Loaded with LOTS of brisket and laced with sweet, salty, and smoky flavors, these bean…

Joe's Kansas City-Style Brisket

After flipping through The Brisket Chronicles, we chose to feature Steven Raichlen’s brisket recipe based on barbecue-obsessed Kansas City's style. This sandwich has a shaved-beef texture similar to Chicago’s Italian Beef Sandwich, and is loaded with good ol' barbecue flavor.

Jeff Stehney, founder of Joe’s Kansas City Bar-B-Que, starts with brisket flats and follows the typical rub and smoke treatment. Then he slices the brisket paper-thin resulting in a sandwich with a shave…

Asian Pork Satays with sticky rice

Satays are Indonesian street food, said to be the best way to taste and experience a culture. But this recipe is a mashup of several Asian cuisines — Chinese hoisin sauce, Thai chili garlic sauce, and Japanese rice vinegar unite to deliver a world of flavor.