15 Chef-Approved Tips You Need When Cooking On A Blackstone Griddle
Cooking on a Blackstone griddle is a treat for both professional chefs and home cooks alike. These expert tips will help you make the most of your appliance.
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Bobby Flay's Simple Tip For A Stress-Free Summer Cookout
Bobby Flay, master of all things grilling, also knows a thing or two about hosting, including how to make a cookout that much easier for everyone.
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Win $400 Worth Of Omaha Steaks, Just In Time For Father's Day
Sign up for the Food Republic newsletter to enter to win the ultimate Father's Day gift: $400 worth of Omaha Steaks and a $100 Amazon voucher.
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The One Thing You Should Never Do When Grilling Chicken
No one wants burned (or worse, raw) chicken when they're grilling. To avoid catastrophe, or at least a spoiled dinner, make sure to not leave the grill lid up.
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Why Boiling Ribs Before Grilling Them Is A Game-Changer
No one wants dry ribs at the barbecue. To avoid misfortune and overly chewy meat, don't toss your ribs straight onto the grill. You should boil them first.
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The Best Way To Cook Bacon On The Grill Without Starting A Grease Fire
To get the most out of your barbecue, don't cook your bacon directly over an open flame. This leads to flare ups or losing bacon between the grills.
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Score Your Hot Dogs For The Crispiest Bite Every Time
If you want a crispy hot dog with a juicy center, there's one foolproof method you need to try the next time you grill - score the dogs first.
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How Long Do You Boil Brats Before Grilling Them?
Summer, beer, and bratwurst go hand in hand, but just how long should you boil the sausage before you toss it onto the grill to ensure it's juicy and cooked?
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The Nostalgic Cheese Bobby Flay Likes To Add To His Memorial Day Burgers
Bobby Flay is known for his mastery over the grill, so when he has a suggestion for a spicy but creamy Memorial Day cheeseburger, we take note.
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The Type Of Grill José Andrés Uses For The World's Crispiest Chicken Skin
José Andrés isn't your typical home chef, so when cooking at his abode, he has a speciality grill that suits him well and produces the world's crispiest chicken
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Why Andrew Zimmern Always Chooses A Small Brisket When Grilling
While a hulking piece of brisket may look impressive, there's a reason why Andrew Zimmern always opts for a smaller cut, creating a stress-free, tasty result.
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How To Start A Charcoal Grill When You Don't Have A Chimney Starter
Starting your charcoal grill without a chimney starter or lighter fluid can seem impossible, but here's how to test this quick and easy hack!
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How To Deal With Grilling Flare Ups Like A Pro
Grilling flare ups happen. But there are ways to deal with them like a pro, involving moving the meat, using some baking soda, and adjusting your heat supply.
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Every Way You Can Cook A Chicken Wing, Ranked
There are many ways to cook a chicken wing, but some are arguably better than others. We've ranked every method, worst to best, for optimal, crispy wings.
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How To Season The Griddle On A Blackstone Grill In Time For Summer
A Blackstone griddle needs proper seasoning every time you use it, but the process is simple and guarantees perfectly grilled foods with no stubborn sticking.
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Clean Your Grill Grates With An Onion And Thank Us Later
The suggestions for cleaning grill grates are endless, but one of the most convenient methods is simply rubbing the hot grates with half an onion.
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How To Get Those Dazzling Crosshatch Grill Marks On Your Meat
There are certain ways to amp up your grilling game, and one such showstopper is to have that gorgeous crosshatch on your meat (or vegetables).
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Why Bobby Flay Prefers His Steaks And Burgers Cooked Medium
Bobby Flay knows his take on steaks and burgers isn't popular, heck, could even be controversial, but he has good reason for liking his beef cooked medium.
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The Step Bobby Flay Never Skips When Grilling Lobster
When Bobby Flay hits the grill with lobster, he makes sure he doesn't put the crustacean straight onto the fire -- he actually parcooks it first.
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The Best Cut Of Meat For Making Burnt Ends
Burnt ends are an irresistible Kansas City staple that are worth getting to know, and the traditional cut used to make them is often considered the best one.
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Grill Steak In Foil Packets For Easier Cleanup
Grab a few pieces of heavy-duty aluminum foil, and grill your meat and sides in folded packets for perfectly seasoned meals without any of the cleanup.
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David Rose's Prime Rib Tip That Prevents Tough Meat Every Time
Instead of roasting your prime rib to the ideal doneness, David Rose suggests removing it early and letting it sit at room temperature for the final stages.
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How Bobby Flay Perfectly Melts The Cheese On His Burgers Every Time
Do you want your cheeseburger to have perfectly melted, ooey-gooey, deliciously drippy cheese every single time? Try Bobby Flay's melting technique.
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Gas Or Charcoal Grill? Ina Garten Has A Clear Winner
The debate about gas versus charcoal grills is never going to be settled, but Ina Garten has her own personal choice that might be right for you, too.
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Is There A Flavor Difference Between Pork Shoulder And Pork Butt?
Pork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each.
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Is The Dishwasher Salmon Hack Genius Or Salmonella-Inducing?
When was the last time you made buttery salmon but didn't heat up the kitchen or scent the house with fish? If you use your dishwasher, you can do just that.
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5 Unexpected Fresh Ingredients To Upgrade Your Burger
It doesn't take a whole lot to make a burger delicious, but you can always take things up a notch even more with a few unique and fresh toppings.
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