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Chicken comes off the grill well when you cook it in two zones and pull it at 165°F. Everything below is in service of those two things. At PopularBBQ.com this is the full guide: prep, setup, timings, and what to do when the skin is charring before the inside is done. Why Grill Chicken? Grilled…
A marinade needs three parts: an acid, a fat, and salt. Everything else is flavor. Below are the combinations worth keeping. An hour is the minimum for chicken and overnight is better, though past about 12 hours the acid starts changing the texture rather than the taste. Herb & Lemon Marinade Ingredients for Your Chicken…
Grillin’ season’s rollin’ in hot, folks, and BBQ beer pairings are your ticket to a killer cookout. For instance, a crisp lager sidles up to smoky ribs like they were made for each other. Meanwhile, a hoppy IPA’s got the guts to tame spicy pork. So, let’s dig into the best tips to match your…
Pastrami, roast beef, brisket and corned beef all start from the same few cuts of beef. What separates them is curing, spicing and how they are cooked. That is worth knowing at the counter, because it explains why corned beef and pastrami taste so different despite coming from the same brisket. Each one below, with…
Eggnog descends from posset, a medieval English drink of hot milk curdled with wine or ale. The eggs and the spirits came later. It has been a winter drink for centuries, and the modern version is a good deal younger than most people assume. Below: Eggnog History and Recipes from its medieval roots through to…
Black Friday, the day after Thanksgiving, is a prime time for us outdoor chefs to nab some serious gear, gadgets, and goodies at prices that won’t burn a hole in your wallet. This Black Friday guide’s gonna steer you through the smoky chaos of the sales, makin’ sure you snag the best deals without breakin’…
Your Thanksgiving deep-fried turkey awaits A deep-fried turkey cooks in about 45 minutes and comes out crisp-skinned and juicy. It is also the most dangerous thing most people cook all year. A frying bird has to be bone dry, which means it has to be fully thawed first. Our turkey planner works out when to…
Cookies on a grill sounds like a stunt and is not. On a soaked plank over indirect heat they pick up smoke that an oven cannot give them. Which is the case for bacon chocolate chip cookies. Except, hold up, there is! When you grill these bad boys low and slow, you get that smoky,…
USDA Prime is the top grade, awarded on marbling and the age of the animal. Only a small share of graded beef reaches it, which is why it costs what it does. Marbling is the flecking of fat inside the muscle rather than around it, and it is what keeps a cut juicy through a…
American Regional Barbecue Styles can take you on a tasty trip across the U.S. First, enjoy Kansas City’s sweet ribs. Then, taste Texas’s smoky brisket. Each area offers unique flavors from its culture and past. In 2025, these BBQ ways excite food fans everywhere. Whether you grill often or just sometimes, this guide shows you…
10 Badass Creative BBQ Recipes to Wow Your Crowd Ten recipes that are not burgers, ribs or brisket: porchetta, lamb kleftiko, grilled gumbo and seven more worth the effort. Here are 10 Creative BBQ Recipes for anyone whose cookouts have settled into a rut. They range from Italian porchetta to grilled gumbo, and…
Oh, that first bite into juicy homemade hot dogs. Making your own means you control the meat, the cure and the smoke, and the difference is not subtle. These homemade hot dogs are gonna hit your soul like a hickory smoke ring. Yum. Ever dreamed of craftin’ homemade hot dogs from scratch is easier than…
