Stuff the cavity with citrus slices and herbs; the skin acts as a natural "foil" to keep the flesh tender. Elevated Sides & Veggies
Place them directly on the grates until they pop open, then spoon in a mixture of butter, parsley, and hot sauce.
The ultimate low-and-slow challenge. Use a simple salt-and-pepper rub and hickory wood for a deep smoke ring. 20 More Recipes for the BBQ
Thick-cut bone-in chops finished with a sticky reduction of bourbon, brown sugar, and Dijon.
The wood prevents the fish from sticking while infusing it with a mild, smoky aroma. Stuff the cavity with citrus slices and herbs;
A Renaissance Fair classic. Brine them overnight to ensure the meat stays juicy through the long smoke. From the Sea
Whether you’re a weekend warrior with a basic kettle grill or a seasoned pitmaster with a multi-fuel smoker, the quest for the perfect sear never ends. If you’ve already mastered the standard burger and hot dog rotation, it’s time to expand your outdoor repertoire. Use a simple salt-and-pepper rub and hickory wood
These "vegetarian steaks" soak up marinade beautifully and hold up to high heat.