The pellets are placed in a hopper, usually on the side, and they’re fed to a burn pot by an auger, and a combustion fan ...

When it comes to cost, flavor, texture, and ease of preparation, some steak cuts are better than others. See which ones a ...

"Short ribs should be grilled to medium rare with a nice sear to make sure all the intermuscular fat is warmed," advised Dommen. "I grill short ribs to an internal temperature of 115 Fahrenheit and it ...

The best tailgating recipes are all about ease. Ideally, you can prep the dish at home and then grill or smoke it on-site while enjoying your day-drinking beverage of choice. This recipe pulls double ...

In a large bowl, whisk together olive oil, soy sauce, lime juice, and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes, up to 2 hours. Remove steak from marinade and pat ...

1. Combine marinade ingredients in a small bowl. Place beef steak and marinade in a food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight ...

Memorial Day marks the unofficial opening of grilling season. Although our weather is conducive to using the barbecue all year round, cooking and entertaining outdoors takes on new meaning as the days ...

Trim any visible silver skin from the flank steak. Lightly score the steak with a sharp knife in a large crosshatch pattern, just barely cutting into the surface. 2. Marinate the steak In a bowl, mix ...

It does not take a lot of work to improve a steak: With just a handful of ingredients, a quick steak marinade does double duty on both flavor and texture. We spoke to Matthew Kreider, Executive Chef ...

Glaze Flank Steak originally ran as a part of our Traverse Magazine story, the "Perfect Winter Picnic," in which Elk Rapids Wine Shop owner Rob Crandell gave us his favorite outdoor recipes. Of course ...