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  1. Articles
    Barbecue…barbeque…BBQ; no matter how you spell it, that word makes me giddy. I'm not talking when it is used, in the generic sense, meaning any type of cooking on a grill, or over an open fire, but real, god honest barbecue; the kind done slow and low that can turn some of the toughest cuts of...
  2. Articles
    It has been awhile since I last posted about ribs. Well, it's high time I posted again about them as you can never have too many rib, rub, or barbecue sauce recipes as far as I'm concerned. Besides, it gives me a chance to play with my smoker yet again. Man, I love that thing! While have gotten...
  3. Articles
    Don't adjust your computer monitor, the sauce on the pizza, in the picture is yellow. Don't worry, it's supposed to be that way! In general, I am not a big fan of BBQ pizzas. To me, and I know this is strictly a personal preference, something just doesn't taste quite right about a pizza crust...
  4. Articles
    For many of my friends, Labor Day weekend signals the end of summer, and with that, the end of many summery past times. For some of them that means closing up the cabin, winterizing the boat, emptying the pool, and for some that even means contemplating the end of BBQ'ing for the season. Me, I'm...
  5. Articles
    By Chef Peter Martin As a young chef, I read countless cookbooks to expand my knowledge and help me develop my own style of cooking. While I have many favorites there are probably only a few that really helped to truly define me as a chef. One of those books was Steven Raichlen's "The...
  6. Articles
    Over the last 2 months this series has taken a look at the basics of backyard grilling. In the third and final installment of this series we will take a look at the apex of grilling, the art of slow and low, indirect grilling, also known as barbecue. This is the pinnacle of grilling. It is...
  7. Articles
    In Part I of this series I discussed the pros and cons of charcoal vs. gas grills. Now that you have your grill, the next step is learning how to use it. Sure you can just "fire it up" and probably get some pretty good results. Let's face it, that's what most people do and they all produce an...
  8. Articles
    Before beginning I offer a couple of things to ponder. First, technically speaking grilling is not barbequing, but barbequing can be considered a form of grilling. And secondly, anything can be cooked over a live fire. Anything. Here's explanation. Barbequing and grilling both stem from the...
  9. Articles
    Welcome back to class. I hope that you have been successfully sautéing after last class session. As we learned in our last class, there are several broad categories of cooking methods--dry, wet, and a combination of both dry and wet. Sautéing is classed as a dry cooking method. Grilling also...
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