These Articles and Tips come from various sources, some are submitted from customers, some from employees and others from many of our recipe and cookbooks we offer for sale. If articles are used from these books, credit has been given to the writers and a link has been provided to purchase any of these books.

Rasta Ribs Recipe
Memphis meets Montego Bay in this rib recipe, a takeoff on Jamaican jerk. To make it, just replace the traditional wet jerk seasoning with a dry rub made with Jamaican spices. The method-applying the rub in two stages, once before cooking, once before serving-is Memphis barbecue at its best. MORE >

Grilling Guide
Use this handy reference on cooking times for many different beef related products. Pick out your weight and thickness and this chart will show a ballpark idea on cooking time and desired temperature. CHART >

Cajun-Smoked Turkey
This is a great recipe from Steven Raichlen's "How to grill" cookbook. This book is full of great tips and recipes. Many of the tips from this publication I would have never thought, he's gained vast amounts of grilling knowledge from traveling the world outdoor cooking. RECIPE >

Get Grilling Ready
(If your not a year-round griller) Take the grill out of your garage or basement. If you are using a gas grill, make sure there are no spiders or cobwebs under the burner knobs or in the grill manifolds (dislodge any you may find with a slender bamboo skewer). If any of the tiny pinholes on the burner tubes are clogged, unclog them with a pin. MORE >

Breakfast off the Grill
I can remember the first time I ever smelled bacon being cooked over an open outdoor grill, this usually happened when camping or boating. Breakfast isn't a meal that you normally think of when your grilling, but it happens to be one of my favorites to cook outside. MORE >

Know what beef to Buy
How do you tell a great steak from a regular steak? There are a couple of things to look for when buying a steak. First there is the grade. The grade tells you about the quality of the meat based on marbling and age. The second factor is the cut. Different cuts have different qualities. Finding the right cut for what you want to grill is probably the most important part of an excellent steak. MORE >

How to Grill the Perfect Steak
When Americans are polled about their favorite foods for grilling, steak always heads the list. A slab of beef is the perfect food for the grill: Its broad surface area soaks up charcoal and smoke flavors, and its relative thinness allows for quick cooking. MORE >

Cooking the Perfect Chicken
Beginning with Legendary Beer-can chicken-born on the barbecue circuit, it's the perfect bird, crackly crisp outside, succulent within, and bursting with flavors. So what is it that makes beer-can chicken so irresistible? MORE >

How to Build a Better Burger
The latest rules of the "Build a Better Burger" recipes contest classify a burges as a grilled ground patty formed from any food product and served on a bun or other bread product and it may include any combination of condiments. MORE >

Selecting Wood types for Smoking and Plank Cooking
When it comes to selecting types of wood to cook on, choices and availability can vary from region to region, store to store, even with the changing seasons. some people are content with using one or two wood types for ooking; others prefer having a half-dozen or more different woods on handto diversify food flavors. MORE >

The Different Ways to Grill
The word barbecue means different things to different people, depending on where you live. On the East and West Coasts of the US and in the Frost Belt of Canada, it describes any sort of live fire cooking outdoors. In Texas, the south, and parts of the Midwest, it refers to a specific kind of meat that's slow cooked and heavily smoked, usually via the indirect method of cooking. MORE >