The ancient Greeks and Romans named late July and early August “the dog days of summer.” Many people associate the phrase with insufferably hot weather and...
Whether they're shishitos or pimientos de Padrón, I really love these type of blistered small green peppers as a side or appetizer. I find their soft...
The single best barbecue experience I had in 2019 was at Blood Bros. BBQ in Houston. That's saying a lot given that I also had my...
Who needs sous vide when you get results like this with the reverse sear method? I smoked (cherry wood) this bone in ribeye steak low and...
If you’re new to grilling and/or barbecuing, it can be difficult to know how to get started. Perhaps you’ve bought a book, such as Steven’s iconic...
If you’re reading this, chances are good you’ve been grilling throughout the winter and early spring. In any case, now is a perfect time to give...
Few foodies have ever heard of Kennett Square, the small town (population 6,195) in southeastern Pennsylvania that is the epicenter of fungi farming in the U.S....
Thu Apr 30, 2020 If you're a regular follower of this blog you may have noticed that about 90% of the recipes I share out are...
The St. Louis style spare ribs in this recipe are cut into individual pieces before they are cooked. This is is not a widely used method...
We often receive emails or messages on social media asking Steven for more information on grilling or barbecuing game meats. This one, from Matt G., is...