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From gas-powered with a built-in rotisserie to portable charbroil models, study the options before you buy your new grill.
The right woods to use for the meats you’re cooking and the flavors you want achieve.
Grilled corn with ancho chile and lime butter; Thai charred eggplant and tofu; and more global grilling.
Your fish will be delicious if you properly prepare your gas grill.
The best way to grill brats depends on whether they’re precooked or fresh.
These detailed charts tell you exactly how long to cook all kinds of pork: chops, tenderloin, ribs, and patties.
Cooking chicken on the grill can be tricky: the outside often burns before the meat is cooked through. Learn how to sidestep the pitfalls and make a tempting, tasty bird.
Mesquite smoke gives food a flavor like no other.
Brisket is the rightful king of Texas barbecue. This slow-smoked brisket recipe illustrates why brisket is the rightful king of Texas barbecue.
You don't have to invest in a 13-foot trailer grill with convection heating and a reversible rib rack—these expert tips will have you barbecuing like a pro in your own backyard.
Here are six simple tips for barbecuing ribs, from Kansas City’s “Baron of Barbecue,” Paul Kirk.
Cooking steak at home can be intimidating, but these tips will have you turning out perfectly done steaks every time.
Here’s a tasty way to use up those leftover end pieces from our Barbecued Brisket.
More of an event than a simple meal, the oyster roast is a true Lowcountry tradition.