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Authentic barbecue joint flavor from your own backyard. No smoker required. Actually, no smoking experience required, either.

What's so special about these wings? You sorta gotta experience them to understand.

This bibimbap recipe with its easy, smoky, slightly sweet sauce is going to upend your notion of healthy eating. Swear.

Caramelized sugar, pungent fish sauce, and tangy lime create an experience that’s sublimely sticky and perfectly charred from the grill. Napkins, please.

A gussied-up riff on an American classic made with a bourbon-spiked sauce and glammed up with Cheddar and pickled red onions.

Steak marinated in a soy-ginger sauce is grilled, and wrapped with lettuce and peppers, before being wholly devoured. They're about as cool and fresh as you can get.

Mini food always makes a big statement. Tiny chicken burgers from Trisha Yearwood do just that--and they taste amazing, too.

Behold, one of the most beautiful briskets you'll ever pull off your backyard barbecue. Truly. Here's how.

No rub. No sauce. Just perfectly smoked bbq brisket exquisiteness. Here's how to make it at home.

Turkey legs are slowly braised in a spice-infused stock to become more seductive than you'd ever imagined. Not your grandma's Thanksgiving now, is it?!

Not only is this some of the cheesiest mac and cheese we've ever had, it's also made on the grill so it's perfect for the heat.

Like a slightly less indulgent—but by no means abstemious—pulled pork sandwich with all the smoky savoriness you've come to expect and love.

All the scintillating, fall-off-the-bone magnificence of smoked ribs. None of the standing outside in the snow or sleet to tend your grill or smoker.

These lip-tingling wings boast far less oil-spattering-all-over-the-kitchen fuss and fewer calories than the classic that you'd find at the neighborhood bar. Not that you'll be able to tell from the taste.

"Simple." "Sloppy and delicious." "No-fuss." 'WOW!" That's what folks are saying about this easy peasy, hands-off pulled pork.

A richly flavored, sweet, and savory tofu dish that will make a tofu-lover out of anyone. It's true--be prepared to share.

Inspired by Mexican street fare, this corn on the cob tempers smoky chipotle with the tang of lime and the sweetness of butter.

The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.

Baked nectarines with port. Looks fancy. Couldn't be easier. And quite possibly the booziest dessert you'll make all summer long.

In our latest podcast episode, Nashville chef Matt Moore shares his expertise and experience from years of experimenting at the grill so we can all cook with a little (or a lot!) more confidence.