There's something truly American about the grilling duo of a Weber Original Kettle and Kingsford original charcoal briquets. But what defines grilling in other parts of the world?
In the infographic below, the team at Fix.com provides an in-depth look at live fire cooking around the world!
Read MoreToday we’re putting the “grill” back in grilled cheese sandwiches by throwing out mom’s butter laden pan and bringing the heat with several unique twists on this classic comfort dish.
While the thought of cooking a pressed sandwich directly over live fire might be a little intimidating at first, a few simple tips and a couple practice rounds will have you knocking out monster meals in no time.
Read MoreJust in time for the Easter holiday, Grillocracy and Snake River Farms are giving away the ultimate edible centerpiece -- a succulent Kurobuta pork crown roast! Made from a 10-12 bone pork loin that has been tied and the bones have been trimmed (Frenched), this 100% Kurobuta (Bershire) roast will arguably be the best dish you have ever served for the holidays.
Read MoreWe all love our traditional steakhouse cuts like the strip steak, filet, ribeye, and porterhouse but there are so many other flavorful cuts out there worth exploring including the relatively inexpensive sirloin flap steak, aka bavette or faux hanger.
Packed with beefy flavor, this cut from the bottom sirloin is best when grilled hot and fast then sliced (always against the natural grain of the meat for maximum tenderness) and served alone, in a salad, or as a less costly alternative to skirt steak in fajitas as in the recipe that follows the jump.
Read MoreThere are few things better than a perfectly grilled salmon, that is until you hit it with the whiskey ginger marinade in this outstanding recipe courtesy of The National Salmon Council and our friend Kristen from Dine & Dish!
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