Like any respectable eater of meat, I pretty much like every kind of barbecue that exists. There are few things that taste better than something cooked long and slow with smoke and over indirect heat. Texas style, Kansas City style, Carolina style, Korean barbecue, char siu, it’s all delicious. Ribs, brisket, pulled…
It’s probably because I ate a stupid salad quinoa health bowl (purposely but painfully light on dressing and happiness) for lunch that I’m beginning to regret all my life decisions that has led me up to this point where this glorious barbecue spread from La Barbecue in Austin is not in front of my face right now. What…
This weekend, we roasted an entire pig at my house for a BBQ. Not only was it fun and visually-impressive to cook, but it was darn tasty too. You should try it! This is our method.
Summer is in full swing, which means it’s time to head outside for some fun in the sun. And you know what that means: hamburgers, hot dogs, watermelon, and more.
Sure, a charcoal grill or a barbecue pit can roast some delicious meat but if you want to up the insane level, I'm not sure anything can top this: a wall of fire made from 30 steel drums welded together. It's like barbecuing with dragon fire or a volcano or a never ending bomb explosion. And it looks awesome.
Here in the U.S., it's the last day of a three-day weekend that's synonymous with barbecue. Anyone can try his or her hand at barbecuing; hell, all you need is meat, a grill, and some open sky to sully with fragrant food-smoke. But there's some mouth-wateringly complex science involved in that process, as the folks at
Brazilians are the masters of churrasco—their national style of barbecue—and they sure aim to prove it with this beautiful book/ad. The Bible of Barbecue is not a self-help manual but is actually full of pages you can physically use to prepare the perfect meal. One page becomes an apron, one is salt-coated for…
Outdoor cookouts can get a little grubby, a little dirty, a little messy—that's part of their charm, for some folks. If, however, you are searching for the classiest damn DIY al fresco dining experience of all time, look no further than this impossibly tidy Mon Oncle barbecue set. It actually comes in a briefcase.
What are the United States' best regional foodstuffs? Its worst? These are the questions that bedevil the mind of man—but no longer! For here, we have ranked them. Rigorously scientific (not), ardently researched (nope), and scrupulously fair (not even a little bit): this is the Great American Menu!
You've got your grill. You've got your meat. But you're missing one integral ingredient: fire. Rather than messing around with tons of messy newspapers or smelly lighter fluid, consider trying Weber's Rapidfire Chimney Starter.
These cardboard coolers are a must for any summer event: smart, green, recyclable and can fit 35 lbs worth of beer and goodies. It's like a cross between the heavy duty plastic coolers and the disposable styrofoam ones...but better.
As a pescetarian, I refuse to clean the barbecue grills of their meat-soaked char-marks. I would probably consider using this Grand Grill Daddy though, as it'd keep my hands animal-free and wouldn't look too shabby hanging by the barbie, either.
How to stand out from the crowd on those long summer days, now that every man and his dog is donning a novelty apron? Bodum's Fyrkat Cone charcoal grills are not only brightly-hued, but have a particularly special shape so it can fit a rotating spit in as well. On sale now, they cost around $200. [Bodum via Uncrate]
My small Weber is already pretty portable, but there's no way I could just sling it over my shoulder and trot off in search of a grassy patch. If you're willing to spend $150 on portable grilling, Fuego has come up trumps with its canvas handle model, which weighs 15lbs and has 160sq-inches of grilling surface. Plus a…
It's Labor Day weekend-three days of family obligations and hectic travel! How do you make it bearable? Pick up some new gear, of course. Here are a couple of recent products you could use to enhance your weekend.
Like a bed that pops out of the wall, Focus Fireplace's wall-mounted barbecue swings down when the time is right—when your stomach is growling for action.
Being a secret Susan Kare fanboy, I like this 8-bit barbecue. But I want my steaks to be 64-bits, thank you very much. And if I'm eating with the rest of the Giz gluttons, it has to be multi-core.