Cracklings Vs. Pork Rinds: BBQ Showdown
Cracklings and pork rinds most likely originated with the process of making lard. They both consist of fried pieces of…
BBQ Sauce Too Sweet? Here Are Some Fixes
Barbecue sauce made in the Kansas City style is supposed to be sweet with a flavor profile that depends heavily…
Cooking With Liquid Smoke: The Dos and Don’ts
Liquid smoke is a byproduct of burning wood, so it is a natural product with flavors that come from real…
Steak Too Salty? Fix It With These Tips
The ways that you can wind up with an over-salted steak include using too much salt and using a fine-grained…
How To Create Charcoal Flavor Off the Grill
While it’s impossible to get the perfect charcoal flavor in your food without using charcoal; however, you can get a…
What Are Cracklings? The Story Behind The Eats
Cracklings began as the food of Southern poor people that was consumed so no part of the pig would be…
How to Cook Tough Steak
Most of us can’t afford ribeyes every time we want steak. The alternative is to get an affordable steak. The…
What Are Some of the Best Fruits to Grill?
Fresh fruit is perfectly suited to open-flame cooking. The heat intensifies the flavors and caramelizes the sugars to create something…
Which Steaks Have The Most Fat?
Most steak lovers will tell you that the fat is the source of the steak’s flavor. This means that the…
What Are The Best Fish To Smoke?
Smoking is one of the best ways to preserve fish and has been for centuries. The secondary benefit of smoking…
Six Tips To Stop Food Sticking To Grill Grates
Food sticking to grill grates has been the bane of every grill chef’s existence at one point or another. Certain…