Grill Maestro

The following USDA Food Safety site has some good numbers for how long you can keep things in the refrigerator and the freezer.
For raw meats:

Meat
Fridge (40C)
Freezer (0C)

Hamburger, stew meat
1 - 2 days
3 - 4 months

Ground turkey, veal, pork, lamb & mixtures of them
1 - 2 days
3 - 4 months

Beef, Veal, Lamb, Pork Steaks
3 - [...]

Sugar-based sauces burn easily so apply them last in the end of cooking. Many a time I’ve made the mistake of putting a barbecue sauce on raw meat and then slapping it onto the grill only to find it charred moments later, meat still bloody raw. Let the meat cook and then slowly apply the [...]

Mike left a response in my post about the various grades of meat and ended his thoughts with definitions on the “doneness” levels. Personally, I like most of my steaks to be rare or medium-rare because I like the tenderness, I like the pinkness, and I think that a lot of the flavor is lost [...]

I had no idea this technique even existed until Mike from the Cigar Intelligence Agency, who left a comment on my Carnival of the Vanities submission post on starting a charcoal fire, clued me in on the idea of a charcoal chimney.
So basically you use a charcoal chimney (the one pictured above is a Weber [...]

Have you seen the labels USDA PRIME, USDA CHOICE, and USDA SELECT on the cuts of meat at the butcher or supermarket? Have you wondered what they mean? Well, the USDA Meat Grading Program is the one that categorizes most retail cuts of meat into those three buckets (there are a total of 8 grades) [...]

Since graduating college, I’ve lived in two apartments before I moved into the home I’m in now. One of the downsides of an apartment, especially when you’re not on the first floor, is that many of them forbid you from grilling with any sort of open flame for safety reasons. Granted, I can understand this [...]

I saw this first at my friend’s place in New York where he splashed some light olive oil on some vegetables and threw them on the grill. Some popular choices for grilled vegetables include squash, zucchini, asparagus, potatoes and tomatoes but you can use anything you personally enjoy eating.
Most grill grates will be too wide [...]

One of the simplest things you can do to prevent rust from attacking your charcoal grill is to remove the ashes and wash down the grill. When you leave the ashes and they get wet, such as rain, it creates lye which is caustic and will eat away at your iron grill and create rust. [...]

Finding the Perfect Steak:

A good steak should have visible flecks of fat (marbling) distributed throughout.
Beef should be a bright, cherry-red color and the fat a creamy white.
Look for beef that is firm to the touch, not soft.
Make sure that the meat is packed tightly and remember to purchase meat last to ensure it [...]

Buying barbecue sauce from the store is fine when you’re in a bind or if you’re feeding an army. If you truly want to get into the art of grilling and you really do enjoy honing your craft, you seriously have to try your hand at making your own personal barbecue sauce.
So you don’t [...]