Category: Instructions

  • There’s nothing I like more than cooking outdoors

    We live in a 200-year-old barn in Somerset we are renovating. Opposite, we have another long barn with an old tin roof, oak posts and white stone gables, which we are slowly doing up too. While the renovations are happening, we’re using the outdoor area in front of it as something of a summer kitchen […]

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  • Barbecue Beef Brisket Sundaes

    The ultimate recipe to feed a crowd at your next summer cookout. Barbecue Beef Brisket Sundaes are packed with everyone’s southern favorites like tender barbecue beef brisket, tangy baked beans, creamy Cole slaw and sweet corn bread muffins. Each bite is a little bit of heaven! Disclaimer: This is a sponsored post written by me on […]

  • Hot

    Try these BBQ & Grilling tips and recipes for summer !

    -Use chopped meat with 25 percent fat because this will cook better on a grill. -In order to not have cheese melting all over your grill, put a slice of cheese in between 2 patties. Rip of the edges of the cheese so it leaves about ¼ inch from the edge of the meat (and […]

  • When Potato Salad Isn’t Enough

    Since last Thursday, flood waters have driven tens of thousands of Louisiana residents from their homes. Eleven people have died. Though both Louisiana and Mississippi are under a state of emergency, this natural disaster—possibly the worst since Hurricane Sandy—has garnered only passing attention outside the region. A oft-cited passage from Will Campbell’s novel Brother to a Dragonfly speaks […]

  • Popular

    Ribs in a Hurry: 5 Great Techniques

    Ribs—crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce—invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking. Bet you could go for a slab […]

  • Beef Ribs On The Pit Barrel Cooker

    This weekend I found some great beef back ribs at my local grocery store that weren’t carved to near-meatlessness, as they typically are. Given that it was Memorial Day weekend, which demands grilling and/or barbecue, I loaded up the basket. My process for these was really simple. Read More>>Patio Daddio BBQ

  • Apple-Onion Pork Tenderloin, Porchetta-style

    Porchetta is a beautiful and glorious thing. If you’re not familiar, please check out my recipe . It’s not completely traditional, but I think that it captures the true essence in a relatively easy fashion. With this recipe I go a little further off-the-rails by using the basic porchetta style to explore new flavors. Read […]

  • Smart Smoking: Build a Long-Lasting Charcoal Fire

    Planet Barbecue’s most accomplished pit masters are what Steven calls “process-oriented.” In other words, the convenient push-button ignition and regulated fuel flow of gas and pellet grills and smokers hold little allure for them. They take immense pride in building a noble fire with wood and/or charcoal and maintaining it for the duration of the […]