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slideshows how to grill a caveman porterhouse
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A perfectly grilled steak. An umami-rich butter for saucing. A certified summer win.
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These juicy grilled pork burgers amped up with the flavors of a classic banh mi are built to fuel your next backyard bash.
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Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.
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This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.
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From classic to smoked to tamarind glazed ribs—there's something for every rib lover here.
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Our best steak fajitas recipe features thin strips of skirt steak, marinated in citrus and grilled over mesquite, stuffed into warm flour tortillas.
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They probably have everything they need—but here’s the stuff they want.
Tiffany Hopkins
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Buy a mini grill, fulfill all of your summer hot dog fantasies. (So, all of your fantasies.)
Alison Roman
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Sponsored: Home entertaining really can be easy—especially with the help of a few shortcuts here and there.
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Our July cover recipe--a giant steak called a Caveman Porterhouse--is an homage to prehistoric pitmasters: It gets grilled directly on coals. Do try this at home.
Michael Singer
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Bon Appétit
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Say goodbye to sad freeze-dried meals and hello to Nalgene negronis.
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“It's been about two years of construction…six months of conceptualization of menu. In 24 hours we'll know whether we've accomplished it.” Join Ari Kolender, chef and partner at Queen Street in Los Angeles, for a day behind the scenes as he prepares to open his Charleston-inspired raw bar and grill for the very first time. “This has been ours by ourselves for over two years, and we're about to give it away.”
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Llama Inn Chef Erik Ramirez shows us how to make the perfect Peruvian Anticucho using Binchotan charcoal on a Konro Grill.
Featuring Eric Ramirez, Chef at LLama Inn
Produced by Gigi Dement
Directed by Shandor Garrison
Cinematography by Tony Burns
Art Direction by Alina Uzlov
Food Styling by Rebecca Jurkevich
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Pitmaster Bryan Furman is changing the rules of barbecue at B's Cracklin' in Atlanta, Georgia's Westside.
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The Brothers Green and chef Bryce Shuman of Betony get creative over the coals by grilling pizza, rice chips, and even donuts over white binchotan.
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Wanna add a kick to your favorite summer treats? Rick Martinez will show you how, with help from Bad Hunter in Chicago!