Cooking Techniques

These flavor-packed Smoked Chicken Halves are a barbecue classic, simple to prepare with more surface area for smoke, seasonings, and sauces.

These juicy Smoked Pulled Chicken Sandwiches are so tender, juicy, and simple to make. Whole chickens are deeply seasoned, slowly smoked, shredded, and piled on soft buns with a creamy slaw.

Slice into tender smoked beef without having to wait for an entire brisket. Smoked chuck roast is simple, tender, and very easy to prepare.

Smoked Burgers should be the official smell of the summer. There’s something magical about the way the smoke lightly permeates the rich beef.

Butterflied chicken drumsticks are an obvious solution to make crispier, more flavorful chicken drumsticks with much less cooking time. Take a few minutes to split open the meat, season, and grill. You’re never going to stress about those high prices of chicken wings again.

Smoked Pulled Ham has been right under our noses. Salty, sweet, and incredibly smoky for sandwiches, tacos, or straight to the mouth.

Reverse-searing has taken over the grilling community, for a good reason. Practically fool-proof, this process of slowly cooking steak and searing at the end give provides edge-to-edge medium rare beef with a crispy crust on the outside.

Spicy Hatch chiles are a Fall favorite in the Southwest. This Hatch Chile Guide walks you through preparing, storing, and serving them.

Avoid common mistakes preparing smoked brisket, so you don’t have one of the most stressful experiences with low and slow barbecue.

Few Ingredients with Complex Flavors Studying global barbecue and grilling inspires so many new ideas. This technique is influenced by Japanese cuisine,…