Cooking Techniques

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,…

Let’s talk about the core elements for an easy smash burger recipe and my top 3 tips to make sure you have the most success.

Smoked chuck roast is an affordable, quicker alternative to brisket and makes incredible smoked pulled beef.

The crispy crust holds in the juicy, moist meat on the inside. Sliced thin or thick, the reverse seared picanha rules the cutting board.

Smoked carne seca is my interpretation on a classic Mexican jerky you can find down here in Arizona and Sonora. It’s spicy and salty with a touch of lime and chile.

you’ll read through this and suddenly realize you should have been making it instead of buying it.

The tomahawk steak allows you more opportunity to layer complex flavors due to its size. I’ll show you how to reverse-sear to perfection.

Reverse seared tri-tip has become one of my favorite steaks. You can achieve an consistent temperature and still have a spice-filled crust on the outside.