Wait—Have We Been Grilling Burgers All Wrong?

There is perhaps no dish more quintessentially American than the hamburger. Like most other foods, its creator and origin are up for debate, yet the hamburger is, without a doubt, solidly stitched into the fabric of everything that is Americana.

Sure,…

There is perhaps no dish more quintessentially American than the hamburger. Like most other foods, its creator and origin are up for debate, yet the hamburger is, without a doubt, solidly stitched into the fabric of everything that is Americana.

Sure, there are bad burgers out there. And dare I say, they are still satisfying. Great burgers, though? They can be prophetic.

Read More >>

9 BBQ Sauce Brands Ready for Chicken, Ribs, Tofu, You Name It

Nothing gets me craving sticky barbecue sauce-coated chicken thighs or pulled pork like a warm evening. There’s just something about the heat—maybe it’s the near-constant earthy aroma of other grills at work—that screams “slather everything in barbecue…

Nothing gets me craving sticky barbecue sauce-coated chicken thighs or pulled pork like a warm evening. There’s just something about the heat—maybe it’s the near-constant earthy aroma of other grills at work—that screams "slather everything in barbecue sauce"! Apparently, other food writers and chefs think so too, so I asked some to tell me about their favorites. Whether you’re into a vinegar- or mustard-forward, tomato- or mayonnaise-based sauce, you’re bound to find a new favorite in this list.

Here are 9 killer barbecue sauces, recommended by food writers and chefs.

Read More >>

Meet the Legendary Couple Behind Mississippi’s Best BBQ Ribs

Cook, author, and musician, Matt R. Moore, wears a lot of hats. Most recently, he’s been leaning into his role of “adventurer”: For his newest cookbook, Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection, Matt traveled across the U.S. to t…

Cook, author, and musician, Matt R. Moore, wears a lot of hats. Most recently, he's been leaning into his role of "adventurer": For his newest cookbook, Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection, Matt traveled across the U.S. to talk to chefs and grilling experts all over—who shared their delicious signature recipes and riveting stories. Below, an excerpt from the book telling one such story: that of Hoover's Grocery & Laundry, helmed by owners Sylvester and Mary, and their legendary three-down ribs.


The Delta. There is, perhaps, no place in our country more misunderstood, mythic, and luring. Built primarily on the wrong side of history, most Americans have either shunned the area entirely or, most likely, forgotten its existence altogether. It is isolated. It is complicated. But it is beautiful.

Read More >>

Ghee-Smoked Chicken That Comes Together on Your Grill

“It started with—let me set the scene—me eating at a stateside Thai restaurant many years ago,” cookbook author Leela Punyaratabandhu writes in the introduction of her recently released Flavors of the Southeast Asian Grill.

“As I examined a skewer of …

“It started with—let me set the scene—me eating at a stateside Thai restaurant many years ago,” cookbook author Leela Punyaratabandhu writes in the introduction of her recently released Flavors of the Southeast Asian Grill.

“As I examined a skewer of chicken satay in my hand, I knew it had been cooked on a griddle hours in advance and reheated in a microwave, which prompted me to let out a small sigh over the wretched fate of how such an iconic grilled dish had become so dry, bland, and utterly devoid of smokiness.” This moment spurred Punyaratabandhu to develop not only a stellar satay recipe, but an entire book on Southeast Asian grilling.

Read More >>

19 Grilled Recipes All About the Vegetables

When I think about summer grilling, the first things that usually comes to mind are burgers, steaks, chicken, whole fish, and the like. In a word: meat.

But there are so many other ingredients—hello, vegetables!—that are made all the better from a qui…

When I think about summer grilling, the first things that usually comes to mind are burgers, steaks, chicken, whole fish, and the like. In a word: meat.

But there are so many other ingredients—hello, vegetables!—that are made all the better from a quick trip to the grill. Think: corn, peppers, asparagus, and the like in the summer; broccolini, squashes, Brussels sprouts, and more during the cooler months.

Read More >>

Our 17 Best Burger Recipes for Your Summer Rotation

We’ve partnered with St Pierre—makers of buttery-soft brioche buns perfect for grilling season—to share some of our favorite burger recipes of all time. Snag a pack (or many!) of their brioche buns in the deli or bakery section of your local supermarke…

We've partnered with St Pierre—makers of buttery-soft brioche buns perfect for grilling season—to share some of our favorite burger recipes of all time. Snag a pack (or many!) of their brioche buns in the deli or bakery section of your local supermarket, or use their handy store locator here.


Few summer eats are better than a freshly grilled burger, piled high with your favorite toppings and sandwiched between two soft brioche buns (their fluffy texture and just-right sweetness is the ultimate complement to all those juicy, savory flavors).

Read More >>

How to Grill Perfectly Juicy, Charred Corn

Grilling corn should be as quick and easy as just, well, throwing it on the grill. But sometimes cobs emerge dry, or raw, or dry and raw. Should you be wrapping cobs in foil? Are you too quick to strip and toss the husks? Or is it simply a matter of be…

Grilling corn should be as quick and easy as just, well, throwing it on the grill. But sometimes cobs emerge dry, or raw, or dry and raw. Should you be wrapping cobs in foil? Are you too quick to strip and toss the husks? Or is it simply a matter of better timing or heat properly applied?

To answer all your questions (and then some), here's our guide on how to grill corn on the cob so that it's perfectly charred and juicy-sweet every single time. Oh, and here’s a reminder on how to pick corn.

Read More >>

24 Quick & Easy Recipes We’re Making for Memorial Day

Easy, breezy outdoor meals are a hallmark of summer. From last-minute picnics in parks to quick dinners eaten poolside (or just in the backyard), we want dishes that satisfy us without excessive planning or preparation. After all, summer brings a bount…

Easy, breezy outdoor meals are a hallmark of summer. From last-minute picnics in parks to quick dinners eaten poolside (or just in the backyard), we want dishes that satisfy us without excessive planning or preparation. After all, summer brings a bounty of ready-to-eat fruits and vegetables that basically just ask you to slice them up and set them out.

Summer technically begins June 21, but Memorial Day’s our first long weekend in warm, sunny weather. And you can bet we’re spending a lot of time in the great outdoors. These 24 simple, warm-weather recipes are our go-tos, without question—and we bet they'll have you celebrating your first (unofficial!) day of the season in style.

Read More >>

This Weekend, We’re Staying In, but Cooking Out—Join Us!

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


Life has changed a lot in the last two weeks: We're self-isolating at home, scheduling virtual happy hours and all sorts of remote hangouts (read: FaceTime charades), and trying not to check the news every five minutes. One thing that's giving us comfort right now, as it always does, is cooking.

Read More >>

How to Smoke a Brisket (Plus, a Pitmaster-Approved Shortcut)

In my hometown of Austin, it’s hard to escape the wafting aroma of Central Texas Barbecue. Yes, that means there’s tender brisket and spicy smoked sausage links at every turn, but it’s way more fun to make your own. If you’ve got the time (half a day, …

In my hometown of Austin, it’s hard to escape the wafting aroma of Central Texas Barbecue. Yes, that means there’s tender brisket and spicy smoked sausage links at every turn, but it’s way more fun to make your own. If you’ve got the time (half a day, but you can keep busy with stuff while the meat smokes), a well-marbled beef brisket, and a couple bags of lump charcoal and wood chunks, you can part-time pitmaster your way to tender smoked meat.

My recent cookbooks are devoted to firing up dinner quickly and seasoning foods with a whiff of wood smoke in as little as 20 to 30 minutes. But every now and then, when a sunny weekend calls for quality time with my trusty grill and barbecue and all the fixings, only slow-smoked brisket will suffice.

Read More >>