A compendium of grilling greatness
May 24th, 2013
04:30 PM ET
Share this on:

Some people maintain that Memorial Day weekend officially marks the start of grilling season and Labor Day, the end. Those people, for the most part, are wrong. Some folks maintain the flame in snowdrifts up to their thighs. Others won't haul out the hibachi until late September because it'll finally be cool enough to cook outside without wilting like a hothouse gardenia. July is National Grilling Month, but that's just kind of incidental.

What we're saying is, so long as our spatula isn't actively frozen or melted to our hands, and monsoon spray does not prevent us from lighting a charcoal chimney, we're going to be outdoors, putting flame to food and quaffing a cold beverage. Why don't you just come along and join us?

Catch up on the rest of our great cookout and picnic tips below, and if you run into a sticky grilling situation - we're here to help. Share your burning questions in the comments or Tweet us @eatocracy and we'll have your festivities back on track in no time.

Achieve Grilling Greatness
FULL POST

Posted by:
Filed under: Fourth of July • Grilling • Grilling • Help Desk • How To • Labor Day • Memorial Day • Smoking • Techniques & Tips


Eat This List: 5 slices of barbecue wisdom
January 28th, 2013
02:15 PM ET
Share this on:

This is the seventh installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

Last week, I found myself hanging out with five whole hogs, three briskets and a whole lot of barbecue legends (and their faithful disciples) near some fire pits in freezing cold Murphysboro, Illinois. We'd congregated there for the second annual Whole Hog Extravaganza and BBQ MBA program, and when I wasn't stuffing my mouth with some of the best pork and brisket on the planet, I was slamming it shut and soaking up what these venerable pitmasters had to say.

Here's a taste.
FULL POST



Holiday how-tos: recipes for gingerbread, peppermint bark, cocktails and more
December 25th, 2012
09:15 AM ET
Share this on:

Just in case you still have eggnog to spike or plums to sugar before the gang arrives, consider us Santa's little helpers.

We're sharing our time-tested Christmas tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Christmas with a jolly smile on your face, and seeing you emerge on December 26 with your sanity intact.

Here are a few helpful holiday posts that may make your holiday bright.
FULL POST

Posted by:
Filed under: Chilled Out and Cheery • Christmas • Christmas • Feature • Holiday • Holidays • Homemade Gifts • How To • Recipes • Step-by-Step • Techniques & Tips


National update your parents' spice rack month
December 11th, 2012
06:00 PM ET
Share this on:

Yo mama's cinnamon is so old, its UPC code is "1."

Yo mama's thyme is so old, they used it to season the Last Supper.

Yo mama's cloves are so old, the bottle has a Brontosaurus steak recipe on the side.
FULL POST



Pinterest
| Part of
Follow

Get every new post delivered to your Inbox.

Join 7,630 other followers