Grilling in the Winter

Photo by Brian AmbrozyOnce winter strikes some think it signals the end of grilling season. Surprisingly, however, more than half of all grillers operate throughout the year in the United States. Even when the temperature drops below freezing, as many as 37 percent keep up with the activity. With the right methods grilling can continue even in the coldest weather.

Safety Precautions 
One of the most important aspects of any grilling session is to maintain proper safety measures at all times. When grilling in cold weather, extra clothing or accessories may hinder you in ways to which you are not accustomed. Make adjustments, as necessary, to your grilling posture as well as the space around you. [Continue reading]

The Fat Cap Debate: Up or Down?

brisketThe fat cap of the brisket is the source of so much deliciousness. Conventional belief is that when smoking the brisket, it is placed on the grill with the fat cap up. It is believed that the fat will melt as it cooks, basting the meat and making the finished product more tender and tasty. However, many people say that it is actually best to put the fat cap down. In fact, many competitions are won by those who smoke their brisket this way.

As the debate continues, there are some who say that the best way is to actually flip the meat every two to three hours, or even just split the time evenly between up and down. Since great brisket requires a good amount of time and money investment, competitors and home cooks alike are asking themselves; which way will yield the best brisket?

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How to use a cooking diary

notebook

A cooking diary is a popular way to track your success as you enjoy barbecuing, grilling, open fire cooking, and other outdoor cooking methods. While at first you may wonder why it is necessary to note down so many smaller details, in time you will … [Continue reading]