Brining is the process of using salt to season and bring out the natural flavors in meat. Generally speaking, when most people think about brining, the image of soaking a cut of meat in saltwater is likely what comes to mind. However, studies have shown that meat really only absorbs a little bit of salt…
Tips for Creating More Bark
If you’re one of those people who has been known to fight over the last bit of the delicious crunchy meat tip, then you’re probably addicted to bark just like the rest of us. Bark is probably one of the best parts of a perfectly-grilled brisket or pork butt. While forming bark on a piece…
Three Factors That Effect Grilling Time
It’s a fact of life that good grilling cannot be rushed. The meat will be done when it’s done, and there aren’t many things you can do to speed it up. But what happens when you have company over and the meat is stalled or is taking too long? Fans of barbecue will be patient…
What is Gashing And Why Do You Need It?
Everyone has different ideas on what makes the perfect barbecue. For some people, it’s that melt-in-your-mouth texture. For others, it’s the crispy bark on the outside contrasted with the tender, juicy meat. Other people are all about the sauces and rubs or the smoky flavor you can taste. However, no matter what it is you…
Understanding Direct Heat vs. Indirect Heat on a Kamado
One of the most important (and often overlooked) things to learn when cooking on a grill is when to use direct and indirect heat. For new grillers, this can be a little confusing as most blogs assume that you already know what indirect and direct heat is used for and how to achieve it. However,…
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