Most meat-eaters who know their way around a kitchen love cooking steak, but the adjacent rib meat often renders them less gung-ho at the grill. If you worry that the tougher tissues of the beef rib rack are beyond your…
If your grill is already fired up, you may want to keep it burning to make dessert. Though slapping squares of brownies onto a hot grill might be far from your mind, this easy culinary hack can make the difference between…
Steak cuts come in a range of shapes and sizes. While all share the potential of a delicious beefy bite, not all necessitate the same preparation. Take grilling, the perfect application for marbled steaks like porterhouse and ribe-eye. While a…
The only thing better than grilled corn on the cob is corn on the cob that has been smeared with the leftover remnants found on an avocado skin. Corn on the cob is delicious naked and simply sublime smothered in butter,…
If you save pimento cheese for sliced white bread sandwiches and club crackers, you’re missing out on the versatility of this southern staple spread. The beloved, savory-sweet mixture of sharp cheddar cheese, mayonnaise, and tangy pimento peppers has taken picnics…
Grilling fish can be a tricky endeavor. The delicate flesh of fish tends to stick to the grill grates and may fall apart during cooking, leaving you with a less-than-ideal result. But there’s a sizzling solution that not only prevents…
Brisket is the poster child of American barbecue culture. When done right, brisket can be succulently tender and full of big beef flavor. You may be surprised to learn, then, that brisket is one of the toughest cuts of the cow…
Michael Symon is well known for his down-to-earth, delicious recipes — and with his new book, “Simply Symon Suppers,” he invites readers to enjoy the home cooking he loves. Of course, you can’t start off on the right foot if…
As we head into the end of summer and the beginning of fall, the weather is getting a little cooler, but not so cold you’ll freeze outside: It’s the perfect time to go camping. Whether you’re hiking, bike riding, or…
At legendary Tennessee pitmaster Pat Martin’s restaurants, smoked meats like pulled pork, brisket, and ribs reign; but for Martin personally, plant-based barbecue can be even more interesting than meat. As he told Look in an exclusive interview, he’s gotten a…
