From Season 11
Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef—but not if the roast comes out chewy and dry.
How do you produce spuds with mashed-potato creaminess and crackly-crisp crusts without deep frying? It’s a pressing issue.
Though plenty of rib and brisket enthusiasts convert their grills into makeshift smokers, proper lower-temperature smoking is best achieved with a designated appliance. Right?
Why should I take the time to brine my food?