Questions related to equipment, technique, tools, or other aspects of cooking on a barbecue. Questions can cover outdoor cooking with wood or charcoal barbecues or smokers, and about preparing "barbecue" style food. If you have a question about improving or adapting a particular recipe, please ...
I would like to make naked fatties on the barbeque this weekend, but want to accomodate some vegan friends (and my on/off lacto-ovo wife). I can easily swap regular pork breakfast sausage for Gimme ...
Do you remove peel and wrap it in tin foil ? Do you put it directly on gril (with peel) ? How much time ?
What's the best way to cook fall-off-the-bone baby-back ribs?
I'm originally from the Michigan thus i don't know much about barbeque due to the lack of barbeque establishments. From my understanding (correct me if i'm wrong), there are several regional ...
What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of smoke)? Is there a maximum time after ...
I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and smoke. I'd like to cook some pizza on it,...
A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marinate, rub, brine? I'm just not sure how to prepare it.
I learned that in kettle grill the coal should be placed on one side of the grill and meat on the other side. What is the advantage of this method against grilling on direct fire? Adding a water ...