Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
“Wow!” “Divine!” “Amazingly juicy and tender!” That’s what folks are saying about this recipe. Sorta makes you want to try it, eh?
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
Ridiculously smooth and earthy and complex. That’s what we think of this sauce. But don’t take our word. Tasting is believing.
Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…
Crisp, chewy, nutty, smoky, and unfathomly impossible to not nosh, these are summer’s answer to the kale chip.
If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.
This isn’t your typical sweetly gloppy barbecue sauce to squirt onto burgers or dogs. This is thinner and tangier than most and it’s something sorta special.
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
Simple and stunning. That’s what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.
Indispensable for ribs and brisket and, well, we haven’t been able to bring ourselves to try it on anything else…yet.
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