Since turkey burgers don't have a lot of fat, you lose a lot of the flavor that you get with beef. Also, you have to make sure you cook them through (170 degrees), so they tend to dry out. What are ...
When I cooked salmon filets on the grill last night, after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface of the filet a white liquidy substance ...
I've never grilled blackened salmon before, but is there anything more involved than simply sprinkling blackened seasoning on both sides and grilling it for 5-7 minutes on each side?
Some time ago I've read about Beer Can Chicken. I've never heard of this in my area, but it seems (and looks) tasty! So I would like to give it a try. There is just one thing that worries me: Is it ...
Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add anything to the meat and don't spend too ...
I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for ...
When I grill fish or chicken, often much of the meat and/or skin ends up sticking to the grill. What's the best way to avoid this?
I've fallen in love with this wonderful Cedar Planked Salmon recipe - the two times I've made it have turned out excellently! What other meats (or meat substitutes) can be grilled on cedar and not ...