The Trick Ina Garten Uses When Grilling Oysters
Grilling oysters is a go-to for many summer barbecuers. Here's a trick from Ina Garten herself that could change your grilling game.
Read MoreGrilling oysters is a go-to for many summer barbecuers. Here's a trick from Ina Garten herself that could change your grilling game.
Read MoreMaking a Juicy Lucy isn't as simple as treating your cheese-stuffed beef like any other burger. You need to cook it low and slow for optimal melting.
Read MoreSometimes, we either forget to defrost our meat, or it's the only thing we have in a pinch. But can you throw a frozen burger directly on the grill?
Read MoreIf you want the same deliciousness of brisket burnt ends, but don't want to spend big bucks (or hours glued to the smoker), then try swapping it for hot dogs.
Read MoreCooking on a Blackstone griddle is a treat for both professional chefs and home cooks alike. These expert tips will help you make the most of your appliance.
Read MoreBobby Flay, master of all things grilling, also knows a thing or two about hosting, including how to make a cookout that much easier for everyone.
Read MoreSign up for the Food Republic newsletter to enter to win the ultimate Father's Day gift: $400 worth of Omaha Steaks and a $100 Amazon voucher.
Read MoreNo one wants burned (or worse, raw) chicken when they're grilling. To avoid catastrophe, or at least a spoiled dinner, make sure to not leave the grill lid up.
Read MoreNo one wants dry ribs at the barbecue. To avoid misfortune and overly chewy meat, don't toss your ribs straight onto the grill. You should boil them first.
Read MoreTo get the most out of your barbecue, don't cook your bacon directly over an open flame. This leads to flare ups or losing bacon between the grills.
Read MoreIf you want a crispy hot dog with a juicy center, there's one foolproof method you need to try the next time you grill - score the dogs first.
Read MoreSummer, beer, and bratwurst go hand in hand, but just how long should you boil the sausage before you toss it onto the grill to ensure it's juicy and cooked?
Read MoreBobby Flay is known for his mastery over the grill, so when he has a suggestion for a spicy but creamy Memorial Day cheeseburger, we take note.
Read MoreJosé Andrés isn't your typical home chef, so when cooking at his abode, he has a speciality grill that suits him well and produces the world's crispiest chicken
Read MoreWhile a hulking piece of brisket may look impressive, there's a reason why Andrew Zimmern always opts for a smaller cut, creating a stress-free, tasty result.
Read MoreIf you only flavor hot dogs by adding toppings, it's time to start treating them with respect and season them before grilling for tastier results.
Read MoreStarting your charcoal grill without a chimney starter or lighter fluid can seem impossible, but here's how to test this quick and easy hack!
Read MoreGrilling flare ups happen. But there are ways to deal with them like a pro, involving moving the meat, using some baking soda, and adjusting your heat supply.
Read MoreThere are many ways to cook a chicken wing, but some are arguably better than others. We've ranked every method, worst to best, for optimal, crispy wings.
Read MoreA Blackstone griddle needs proper seasoning every time you use it, but the process is simple and guarantees perfectly grilled foods with no stubborn sticking.
Read MoreThe suggestions for cleaning grill grates are endless, but one of the most convenient methods is simply rubbing the hot grates with half an onion.
Read MoreThere are certain ways to amp up your grilling game, and one such showstopper is to have that gorgeous crosshatch on your meat (or vegetables).
Read MoreBobby 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.
Read MoreWhen 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.
Read MoreBurnt 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.
Read MoreGrab 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.
Read MoreInstead 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.
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