Clean Your Grill Grates With An Onion And Thank Us Later
The suggestions for cleaning grill grates are endless, but one of the most convenient methods is simply rubbing the hot grates with half an onion.
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How To Get Those Dazzling Crosshatch Grill Marks On Your Meat
There are certain ways to amp up your grilling game, and one such showstopper is to have that gorgeous crosshatch on your meat (or vegetables). -
Why Bobby Flay Prefers His Steaks And Burgers Cooked Medium
Bobby Flay knows his take on steaks and burgers isn't popular, heck, could even be controversial, but he has good reason for liking his beef cooked medium. -
The Step Bobby Flay Never Skips When Grilling Lobster
When Bobby Flay hits the grill with lobster, he makes sure he doesn't put the crustacean straight onto the fire -- he actually parcooks it first. -
The Best Cut Of Meat For Making Burnt Ends
Burnt ends are an irresistible Kansas City staple that are worth getting to know, and the traditional cut used to make them is often considered the best one. -
Grill Steak In Foil Packets For Easier Cleanup
Grab a few pieces of heavy-duty aluminum foil, and grill your meat and sides in folded packets for perfectly seasoned meals without any of the cleanup. -
David Rose's Prime Rib Tip That Prevents Tough Meat Every Time
Instead of roasting your prime rib to the ideal doneness, David Rose suggests removing it early and letting it sit at room temperature for the final stages. -
How Bobby Flay Perfectly Melts The Cheese On His Burgers Every Time
Do you want your cheeseburger to have perfectly melted, ooey-gooey, deliciously drippy cheese every single time? Try Bobby Flay's melting technique. -
Gas Or Charcoal Grill? Ina Garten Has A Clear Winner
The debate about gas versus charcoal grills is never going to be settled, but Ina Garten has her own personal choice that might be right for you, too. -
Is There A Flavor Difference Between Pork Shoulder And Pork Butt?
Pork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each. -
Is The Dishwasher Salmon Hack Genius Or Salmonella-Inducing?
When was the last time you made buttery salmon but didn't heat up the kitchen or scent the house with fish? If you use your dishwasher, you can do just that. -
5 Unexpected Fresh Ingredients To Upgrade Your Burger
It doesn't take a whole lot to make a burger delicious, but you can always take things up a notch even more with a few unique and fresh toppings. -
The Easiest Way To Avoid Burning Barbecue Sauce On The Grill
To prevent your barbecue sauce from turning black, charred, and bitter over the open flames, applying it to the meat at the right time is crucial. -
The Simple Grilling Hack That Gives You Double The Roasting Room
When you've got a lot of food to grill and wish your cooking surface were a bit bigger, grab some empty metal cans and create a DIY space-saving setup. -
Bobby Flay's Lid Tip To Avoid Burnt Food While Grilling
Bobby Flay is an undeniable master of the grill, so when he says to use the lid of your grill with larger cuts of meat and sturdier vegetables, we listen. -
If You're Not Dry-Charring Asparagus, You're Making A Huge Mistake
What's worse than soggy, limp asparagus? Not a whole lot. Avoid the disappointment by dry charring the asparagus for crispy, delicious results. -
The 3-2-1 Method You Should Know For A Better Passover Brisket
We know, we know -- your Bubbe always braised the brisket, but you're missing out if you don't try the 3-2-1 smoking method for your Pesach Seder. -
12 Tips You Need When Cooking Ribs
The perfect rack of ribs is a labor of love. If you're ready to earn your pitmaster stripes, follow these essential tips you need when cooking ribs. -
Mayonnaise Is The Secret To Unbelievably Moist Tuna Steaks
Want to ensure you get a perfectly cooked tuna steak that's positively juicy? You don't need fancy equipment -- just a touch of mayonnaise on the outside. -
Bobby Flay Revamps Barbecue Sauce With A Red Wine Twist
Leave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor. -
Why You Should Roll Salmon Steaks Before Grilling Them
There are plenty of ways to grill salmon, but if you aren't taking the time to roll it first, you're going to end up with an unevenly cooked fish. -
A Thumbprint Easily Prevents Your Burgers From Turning Into Meatballs
To prevent your burger patties from swelling up into meat balloons, make an indent in the middle of the raw patty with your thumb before cooking. -
Bobby Flay's Traditional Tip For Crisping Grilled Chicken Skin
No one can deny that Bobby Flay knows his way around the grill, having made a name for himself doing so. So when he says put a brick on your chicken, we listen. -
Bobby Flay's Answer To The Charcoal Vs Gas Grill Debate
Charcoal or gas grills - it's the never-ending debate. But if you want an expert chef's opinion, Bobby Flay has a take on the matter, always choosing this one. -
Bobby Flay's Potato Chip Upgrade For Satisfying Burgers
When it comes to delicious burger fillings, take a page out of chef Bobby Flay’s book and pile some crispy potato chips on top of your patty. -
How Much Your Burger Patties Should Actually Weigh
There are a million ways to make a burger, but if you want a solid standard, your patties should be around a quarter pound in weight before they hit the grill. -
Why You Should Be Air Drying Your Steak Every Time
Do you know why dry-aged steak is more expensive? Because it tastes so much better. Thankfully, you can dry-age your meat yourself at home for a cheaper meal.
