Combine stovetop and oven cooking for maximum flavor. "On a stovetop, get the wood chips smoking on one side of a deep pan ...

Smoking Details. Trim heavy fats. Don’t be afraid to trim aggressively. You will learn a little every time you practice. Season aggressively, but don’t get carried away.

Cover both pans with foil and smoke. "Do it this way [for 10-30 minutes on medium-low heat, depending on the size and type of meat] to add the flavor without overcooking it.

Whether using a backyard grill, a charcoal grill, an open fire or an advanced smoker, choosing the right meat to cook and serve is paramount.

From smoked meat to floating in the Mystic River, to watching some local hoops stars, there is a lot happening in Connecticut ...

Baby backs, spare and St. Louis style ribs are all great for a July 4th cookout. Here's advice on which o choose and how to ...

Editor's Note: The State of Iowa denied Zanker's motion to dismiss on June 10. The impending jury trial, initially scheduled ...

New Jersey may not be a heralded barbecue destination, but it is a melting pot of traditions that creates unique flavors.

Ever craved that melt-in-your-mouth, smoky barbecue experience but don't have a spare 16 hours or a competition-grade smoker?

Follow George on X, Instagram, the Arch Eats podcast, or send him an “Ask George” email at [email protected]. For more ...

Grilling a steak to the perfect medium-rare. Roasting a whole chicken without drying it out. Smoking a brisket low and slow ...

Always smoke the meat indirectly. "This means that you should put your wood chips on one side of your heat source and position the meat opposite it so that it's not directly over the smoking chips." ...