Get Your Grill On

A Man’s Guide To Grilling
Men’s Health Special On sale until July 17, 2007 - Rodale, Inc.
Adapted from:
The Ab’s Diet Get Fit, Stay Fit Plan (David Zinczencko with Ted Spike, Rodale)
A Man, A Can, A Grill (David Jochachim, Rodale)
Peace, Love and Barbecue (Mike Mills and Amy Mills Tunnicliffe, Rodale Inc.)
OK, I admit it, this book, more […]

We recently made the switch in our home kitchen to bamboo cutting boards. They seem to be the new thing because you see them everywhere. They are beautiful with the contrasting light and dark wood. Are they all form, or is there some functional benefits to these trendy little items dressing up kitchens across the […]

For those of you who enjoyed the grilled shrimp and roasted oysters that I posted last week, here is some more shellfish action for you. This dish was actually one of those “Plan B” meals that sometimes happen when things don’t go quite the way you plan.
My original intent was to cook the roasted oysters […]

Don’t worry; there’s no leftover coup taking place here… Todd recommended I add a couple of things to the Monday Leftovers series.
A couple of weekends ago, I spent some time doing a big batch o’ beautiful barbecue. As happens any time I do this, there are usually leftovers. Typically, leftovers of brisket and […]

On the back of every spare or baby back rib is a membrane. A great debate in BBQ is whether to remove the membrane or not. Most cooks remove it believing that it allows spice and smoke to penetrate the underside of the rib rack. Many restaurants won’t remove the skin. […]

Picture with courtesy and permission M. Barritt & K. May
Feeling peckish? Come over for a no fuss barbie. I’ll just nip outback and spear a kangaroo, then build a whopping great fire. No rubs or fancy marinades, in fact we don’t even bother to skin the beast (that’s him just behind the pile of coals, […]

If you’ve done any reading about grilling, you’ve likely heard of building a 3 zone fire. It sounds silly in a way… My dad never built a 3 zone fire! He piled up charcoal briquettes, poured on the lighter fluid and ignited the fireball that became hot coals!
Today’s grilling is a bit different. […]

A little break with tradition today, there’s no BBQ leftovers this week. Instead Ty Hillin jumps in with a great recipe for Tri-Tip. Take it away Ty…

Tri-Tip isn’t a very common cut of beef in Texas. The majority of its popularity is in California. It’s mainly grilled Santa Maria style. This involves […]