Get Your Grill On

Editor’s Note: This was originally posted over at The Cook’s Kitchen on December 6th. The Cook’s Kitchen is another fine blog in The WellFed Network that is dedicated to the gadgets and tools of the trade. Be sure to check it out.
But why am I cross posting an article from The Cook’s Kitchen here? Because […]

Knives are very important tools in your arsenal. They need to be treated with care. Below is a few tips that everyone can use to get the most out of their cutlery.
You don’t have to have “high end” knives. You can do very well with almost any non serrated knives if you […]

OK folks, here in Kansas we are getting over our first cold snap, 12” of snow, and getting ready to head into a 17 degree morning tomorrow.
As winter sets in, I like nothing better than a great big bowl of soup. One of my favorites is a simple pozole. Tender pork, hominy, oregano, chiles…. […]

Editor’s Note: Get Your Grill On is going international, please welcome our newest writer Neil Murray from the “land down under.” I’m really looking forward to reading Neil’s articles. We’ve had some interesting email exchanges about barbeque in Australia. It’s very different from what I’m used to in New York. I’ve got so much […]

Now that Thanksgiving Day is far behind us, it’s time to start thinking of what we’re going to do for Christmas dinner and holiday parties. I’ve had ham, turkey and brisket, among other things, many time, but my favorite Christmas meal has got to be prime rib. In fact, prime prime rib!
What is […]

Editor’s note: Great minds think alike. This morning, our newest writer Scott Phillips gave us his take on taming the little birds. Now here’s veteran writer Todd Johns’ take.
Tired of the same old chicken thighs and skinless chicken breasts? Cornish Hens are wonderful change of pace. Cornish Hens are a quick cook, take […]

Editor’s note: Please welcome another new member of our GYGO family, Scott Phillips! Scott comes to us from the great land of Sugar and Lard. I’m sure you’ll all make him feel welcome as he joins the family.
Scott’s first post is about a bit of a touchy subject, a food that his wife won’t […]

Note from the Editor…
Ladies and Gentlemen, it can now be revealed. I hope you didn’t lose too much sleep over the weekend about the ever elusive man of mystery who is joining the Get Your Grill On Team. It’s Dr. Biggles of Meat Henge fame. I’m sure many of you have guessed already his identity already, […]

In the first post on Marinades we established that those with high acid levels can “cook” or de-naturize your meat proteins before they even reach the heat of the pit or grill. High acid marinades include those with citrus or vinegar, like our favorite Italian dressing. Let’s look at some low acid options […]

In many of the BBQ books I own from well known and well respected barbeque experts, they all warn about using marinades and the pitfalls that await if you don’t know how to use them.
Great, but how do I use them?!?!
We’ve all used the bottle of zesty Italian dressing to marinade our chicken before grilling […]