Grill Maestro

With grilling, you sear and cook the meat at high heat over a relatively short period of time. You do get a bit of the smokiness, more so if you’re using charcoal, but not a tremendous amount in part because of the high temperature (searing the meat prevents the smoke from becoming infused in the [...]

Grilling with wood chips is one of the great secrets in barbecue and getting that smoky flavor into the meat is something most weekend grill maestros don’t often do. That being said, grilling with wood chips in charcoal is a relatively easy task - you simply sprinkle the chips in with the charcoal and the [...]

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 [...]