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Archives for June 2013

Wired Magagzine

There’s conflict in the backyard: On one side of the picket fence, charcoal purists enjoy the most flavorful barbecue. On the other, gas-grilling diehards bask in the glow of an ever-ready flame. But there’s a better way: wood pellets. Basically combustible BBs made of compressed sawdust, they impart that smoky wood flavor but fire up...

Bark For Your Bite

From our friends at AmazingRibs.com: Admit it, your favorite part of pulled pork is the bark, the deep dark, rich, sweet, chewy, crusty, jerky-like rind suffused with incredible complex flavor. Admit it, when you're pulling the pork apart, and nobody is watching, you eat more than your fair share of the bark. Admit it, beef...

Mythbusting Steaks on the Grill

A very smart list about common steak cooking myths. From Serious Eats: Myth #4: "Only flip your steak once!" The Theory: EVERYBODY says this one, and they say it not just for steaks, but for burgers, lamb chops, pork chops, chicken breasts, you name it. And to be honest, I... I'm not sure what the theory...