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Products & Tips

pellet grill and chimney

My First 30 Days with the Green Mountain Grills Daniel Boone Pellet Grill

I Switched to a Pellet Grill

The GrillGun Charcoal Starter

WG Portable Grill by Wolf and Grizzly

3 Options for Lighting Charcoal

Charcoal Snake Method

Key and Peele: Kobe Beef Burgers

Catch and Grill Your Own Shrimp; Taiwan’s Shrimp Bars

Seafood Vendor Grills Tuna Steaks with a Blow Torch

BBQ South Carolina Sytle

Video: 5 Steak Grilling Tips

Smoking Lunch in a Hollow Tree

How a Grill Flavors a Steak

Street Vendor Machine Grilling Lots of Lamb Skewers

Thermoworks smoke thermometer

Thermoworks Smoke Review

grilling-beast-burger

Grilling the Beyond Meat Beast Burger

thermaq_wifi_review

ThermoWorks ThermaQ Wifi Review

how-to-open-charcoal-bag

How to Open a Bag of Charcoal

pound chicken breasts down to size

The Number 1 Reason Your Grilled Chicken Breasts Suck

looftlighter-review

Looftlighter Charcoal Lighter Review

thermapen-mk4-review

Thermapen Mk4 Meat Thermometer Review

Guacamole Burger

We’re Predicting Who’s Grilling What This Summer. What’s Cooking in Your Backyard?

Thermoworks DOT Meat Thermometer Review

Super Bowl XLIX Party Grilling Recipes

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Featured Recipes

pesto chicken on a cedar plank

Pesto Planked Chicken

Guacamole Burger

Tex Mex Burgers with Guacamole

Man cannot live by pork chop alone. Every now and then you must sauce it up a bit. This smokey green sauce blends great with a pork chop. The combination of roasted poblano peppers, tomatillos and garlic make a savory sauce. This might also make a great base for a roasted corn and black bean salsa, which I might have to try some day soon. I'll let you know when I do. It's best to cook this recipe on a charcoal grill, so that the smokey flavor gets infused into the peppers and tomatillos and a side of mushrooms

Boneless Pork Chop with Tomatillo and Poblano Pepper Sauce

Grilled Pork Tenderloin with Stubbs Mopping Sauce

Hollowed and sliced onion

Grilled Onions

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