Grill Maestro

The rule of thirds is something I read in an article by Les Brand, the author of The Barbecue Hut, and it refers to splitting up the space on your open charcoal grill into different temperature areas. He recommends that you only layer coals underneath two thirds of your grill, for the highest temperature cooking [...]

I’m a big fan of shish kebabs because they’re easy to prepare, easy to grill, and everyone loves Shish Kebabs. A whole lot of beef, chicken, or pork in cube-form. Garlic, Onions, Mushrooms, Green peppers 1/2 cp. Olive oil Salt, Pepper, Soy Sauce 1. Put the beef, oil, salt, pepper and soy sauce into a [...]

The Washington Post ran an article yesterday on how to pick the perfect steak and so I, of course being the novice, had to share this with the rest of you all. The biggest thing I took away from the article was that the butcher behind that counter at the supermarket might not know more [...]

Do you ever wonder how in steakhouses they always seem to bring your steak at the correct level of doneness? They never have to slice it open (that’s what I do at home, I’m a mere mortal though) and unless it’s a mixup, they’re always right. Well, they use what’s called the touch method. Rare: [...]

A Brazilian Churrascaria is a meat-lovers dream. It’s a restaurant that serves primarily meat, grilled of course, and is typically all you can eat. What happens is they leave a little wooden column on your table with one end painted red and othe green. When they see green, the servers will bring over enormous skewers [...]

Someone reached this site when they were trying to figure out if grilling with newspaper is bad (searching through Google), well I hope I can help you answer that question by telling you YES! Newspaper contains ink among other chemicals that, when burned and infuse themselves in your food, are probably carcinogenic. I would also [...]

Don’t want to go out and buy BBQ sauce at $5 a bottle? Make your own with a 20 cent can of coke, some ketchup, and any spices you like personally. Here’s a recipe I think would work out nicely: 1 cup – Coca Cola 1 cup – Heinz Ketchup 1/2 tsp. pepper 1/2 tsp. [...]

I know nothing about “smokology,” my new favorite term of the day, and hopefully a copy of this 224 tome on the topic by Richard W. McPeake, one of the top instructors at the The Culinary Center of Kansas City (a claim made by the owner of The Culinary Center); will educate me on the [...]