Or at least incorporating that bourbon into your grilling methods. I talked to a bundle of chefs about all they ways they incorporate bourbon into grilled foods and the associated cookout drinks, from marinade to glaze and many points in between…as well as how the smoky grilled foods can come back and contribute to the … Read more
New Tasting Table piece! Everything you should try to make your beef ribs (not just barbecue, but plenty of that) taste better, according to professional chefs and beef experts. We might not have come to a solid conclusion about dry rub and removing the silverskin membrane, but we definitely established the cases for either side … Read more
I grilled (ha!) Hugh Acheson about his steak-on-the-barbie technique and tricks. Did you think I wouldn’t embrace that pun? Buddy, I have two decades of being an uncle on my belt, half my humor is now rerouted into jokes my sister won’t slap the back of my head for uttering in front of her kids. … Read more
