For a Better Ribeye, Combine Sous-Vide and Smoke
One of my favorite niche insults is, “He’s the kind of guy who always orders his steak rare, no matter the cut.” (This type of guy also considers vermouth a…
All Strange Things About India and world
One of my favorite niche insults is, “He’s the kind of guy who always orders his steak rare, no matter the cut.” (This type of guy also considers vermouth a…
Oysters are like grapes: The best ones come from rough homes. A grape from a warm, comfortable climate is fat and happy but watery and bland, and I’ve found the…
While you might have done everything right when you put your grill away for winter, there still might be some maintenance to take care of when you pull it back…
Photo: Claire Lower If you cook with charcoal, you need a charcoal chimney. It’s not that you can’t get your coals hot without one, but using one really speeds up…
Sweet and savory is a combination we at Skillet like to mess with. I like to think there are no pairings amongst the five flavors–sweet, salty, bitter, sour, and umami–that…
Photo: Claire Lower If you are a grilling enthusiast, smoker joker, or BBQ dad, you probably get a lot of grilling related gifts, including cheeky aprons, personalized tongs, and lots…
Photo: Nataliia Maksymenko (Shutterstock) Meats are muscles. On account of this, they’re not perfectly symmetrical bricks. Different cuts can be tear-dropped, conical, or otherwise shaped asymmetrically with a thick and…
“So she buys and instant cake, and she burns a frozen steak” is a lyric that has been rattling around in my head for about 30 years. The song, which…
Photo: Claire Lower Ribs are a “project” dish—or they have that reputation. Perhaps it’s their intimidating appearance: a big rack of bones. Perhaps it’s because they’re part of that culinary…
Haters will say grilling season is coming to a close, but autumn is actually my favorite time to grill, because standing in the hot sun next to a hot grill…