• 1 beef brisket (10 to 12 pounds), with a layer of fat at least 1/4-inch thick, preferably 1/2-inch thick PREPARATION: Trim outer layer of fat on brisket so about 1/4 inch remains. If there is a ...

Wanna win a bar bet? Tell ’em you can cook a heavenly brisket high and fast on the grill instead of low and slow in the oven, says grilling guru Steven Raichlen, author of the new cookbook “The ...

Grill corn, kebabs, burgers, and lamb like a pro with these expert tips and techniques. Food & Wine / Photo by Victor Protasio, / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell Steven ...

This is one of my favorite brisket recipes. It's not a quick process, but the meat is so flavorful and tender when it's done, it is well worth the wait. It also yields delicious leftovers that can be ...

Instructions: Add the oil to a nonstick pan over medium heat. Add the sliced onion and allow to cook until they soften and brown evenly without caramelizing, about 15 minutes. Remove from heat and ...

We may earn revenue from the products available on this page and participate in affiliate programs. What’s 24 years old, made of metal, smokes a lot, and is expertly operated by Air Force Chief of ...

Part memoir and part cookbook, pitmaster Kevin Bludso’s new “Bludso’s BBQ Cookbook: A Family Affair in Smoke and Soul” (Ten Speed Press) offers up family tales, as well as recipes for classic barbecue ...

Brisket is probably the most popular barbecue beef option here in the US. It’s the perfect cut for beginners and seasoned smokers alike. But what about what goes with it? Man cannot live on brisket ...

Wanna win a bar bet? Tell ’em you can cook a heavenly brisket high and fast on the grill instead of low and slow in the oven, says grilling guru Steven Raichlen, author of the new cookbook “The ...