Grill Maestro

The following list is taken from White Trash BBQ and is his Americanized take on Andrew at Very Good Taste’s Omivore’s Hundred.
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment [...]

One of my best money savings tip for new grillers is to buy a used propane tank to swap out at your local Wal-Mart/Home Depot/Lowes. Where can you find a used propane tank? My #1 suggestion is to scour your local Craigslist or Freecycle sites for people giving away their old grills. The grill itself [...]

Here are four reasons I enjoy smoking more than I enjoy grilling:
Relaxation
There’s something to be said about cooking for long periods of time that really put your mind at ease. With direct heat cooking, you have to be attentive and sometimes even rushed when you’re managing the grill. With smoking, once you get the temperatures [...]

Gppd Jpiselee[omg offers up some grilling “secrets” from the pros in their Grilling Guide.
Here are their tips for shish kabobs:
Foods that are cooked together on the same skewer should heat quickly and take the same amount of time to cook. Foods with different cooking times, like vegetables and meat, should be grilled on separate skewers. [...]

Main Street, a pseudo life-style / money blog of TheStreet.com, published a quick hit list of tips near the Fourth of July Weekend. The tips were pretty basic, even to a novice like me, but worth checking out if you’re new to grilling. They briefly discuss the merits of charcoal vs. gas and the use [...]

When it comes to grilling (and cooking general), one of the most powerful tools in your belt isn’t your tongs or your fork or your thermometer - it’s your salt shaker. Salt, technically a mineral and not a spice, intensifies the taste of anything and allows the existing flavor to shine. It’s funny how that [...]

I love spicy food.
I, however, don’t love face-numbing, lip-burning, tears-until-I’m-dehydrated, could-drink-a-whole-cow level spicy food. Fortunately, there’s a scale called the Scoville scale to measure the hotness of any particular chili pepper to guide me on what’s too much for me.
Peppers work because they contain a chemical compound called capsaicin. Capsaicin stimulates the chemoreceptor nerve endings [...]