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Most people treat seasoning as a single step that happens before the food hits the fire. Rub it down, let it sit, cook it, done. That covers maybe two thirds of what seasoning is capable of, and it quietly throws away the most interesting third.
There is a whole category of blends that are not designed to survive a cook at all. They are designed to land on food in the...
Blackening is one of the few techniques that turns a $9 shaker of seasoning into something that tastes like it came off a restaurant line. It is also the single fastest way to fill your house with smoke, set off every alarm on the first floor, and leave a fine haze of spiced oil on your cabinet doors that you will still be wiping off in March.
The fix is not a better ...
Holiday ham is the most forgiving big cook of the year and the easiest one to talk yourself out of. It's already cooked. You're just adding smoke, adding glaze, and getting it hot without drying it out. Here's every number for that, on one page.
The whole cheat sheet: buy a fully cooked, bone-in, spiral-cut half ham at about ½ to ¾ l...
Gifting in one line. Free US shipping on every gift subscription, and a personal digital gift note on any order, scheduled for the day you choose.
Here's the problem with buying a gift for someone who barbecues.
He already has the tongs. He has three sets of tongs. He has a thermometer he doesn't trust and two he does. He has a drawer full o...