It’s a never ending education of BBQ. I personally think you never ever stop learning about it. You may think of yourself as knowledgeable but with very rare exceptions I don’t think there are BBQ experts. I think there are just some folks who have had the opportunity to learn and travel more to experience barbecue all over.
Read more →Marinades add flavor and help tenderize beef, depending on the ingredients. When tenderizing, marinate for at least 6 hours, but no more than 24 hours. Tender cuts such as Tenderloin or Top Sirloin only need to be marinated for 15 minutes to 2 hours to soak up the flavor. Learn more about marinades and rubs from Chef Dave Zino
Read more →Baseball Stadium Hot dogs America’s favorite pastime has always been the sport of Baseball. Fans fill stadiums all across the country each year to experience the wonderment of the game and the beauty of the stadiums. There might be another reason why people go though…hot dogs! Over
Read more →What’s that? You mean haven’t tried chicken wing drumettes and flats “Missouri-style”? If you’re unfamiliar with this tiny little live-fire twist on grilling these popular poultry pieces, it simply combines the best of grilling (hot and fast cooking) and true outdoor barbecuing (low n’ slow with a tough of wood smoke). The results are spectacular!
Read more →The consummate backyard chef knows there’s more than one way to cook outdoors (hey – you have both an oven AND a stove inside right?).
Read more →Spring has arrived and even for those of us that grill year-round, it’s time to really start cookin’ outdoors. In my book, She-Smoke: A Backyard Barbecue Book, I give eleven grilling tips. Here are my top five of those.
Read more →Instead of grilling or smoking for hot food, sometimes it’s great to smoke ahead of time to provide ingredients for something later. Case in point: Smoked Chicken Salad!
Read more →Grilling a big ol’ grass fed angus roast beef like this one with the excitement of knowing its going to be roast beef sandwiches for the weeks’ lunch was almost more than I could handle. The roast came out nice and pink like I like it and it had all of that grilled in flavor from my Char-Broil TRU-Infrared grill and the the rub was the icing on the cake, as they say.
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