Burgers And Grilling

How much charcoal to use for grilling comes down to one number most beginners get wrong: a half chimney for a quick sear or … Read more

To marinate meat the right way, salt it first, add an acid in controlled amounts, coat it in an oil-based marinade, and keep it … Read more

Brine chicken before grilling by soaking it in a solution of 4 cups water, 1/4 cup kosher salt and 1/4 cup sugar, refrigerated, for … Read more

To season a cast iron skillet, scrub the pan clean, dry it completely, wipe on a paper-towel-thin film of high-smoke-point oil, then bake it … Read more

Here is the short version of how to keep food warm on a grill: move finished food off the direct flame and hold it … Read more

An internal temperature chart for meats explained in plain language gives you one number per protein: the safe minimum internal temperature, with the chef … Read more

If you want to know how to use a meat thermometer correctly, it comes down to four moves: push the probe into the thickest … Read more

If you care about flavor above everything else, charcoal wins. If you want flavor without the fire, the wait, and the ash, gas wins. … Read more

Charcoal grilling rewards patience, not gadgets. Light the coals with a chimney starter, wait about 15 minutes until roughly two-thirds are ashed over, pour … Read more

Two-zone grilling means splitting one grill into two zones: a hot zone of direct heat at 450-550F for searing, and a cool zone of … Read more