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Recipes
(238)
Recipes
A crispy-crusted pork shoulder glazed with a tangy vinegar and butter sauce.
4.0
(4)
Recipes
These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde.
3.6
(3.62)
Quick
Recipes
A splash of bourbon adds smoky depth to this quick-and-easy homemade sauce.
4.0
(4.1)
Recipes
These make-ahead ribs are baked in the oven for ease, then grilled to a lacquered char.
4.0
(3.94)
Recipes
You’ll go crazy for these barbecue ribs, which are slow-baked before hitting the grill. Save time by tenderizing them in your Instant Pot.
4.7
(4.71)
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Recipes
These spicy-sweet ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first.
4.4
(4.38)
Easy
Recipes
Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.
4.4
(4.44)
Easy
Recipes
This barbecue chicken has the crackliest, stickiest skin.
4.5
(4.52)
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techniques
Easy
Recipes
If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.
3.3
(3.33)
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Recipes
We’ve pulled out all the stops to ensure every steak that hits our grill gets the star treatment it deserves. Welcome to Steak 2.0.
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Articles
(242)
techniques
Welcome to Grilling 101: Here's how to make the most of a charcoal chimney's worth of fuel, from blazing flames to the last dying ember.
Rick Martinez
Shopping
These grills are worth lighting up.
Emily Farris
Shopping
Expert recommendations for any space and every budget.
Emily Farris
Shopping
It’s hot, it’s easy, it’s clean.
Noah Kaufman
Shopping
No more short-lived, sometimes-too-smoky hardwood charcoal for me.
Alex Beggs
Cooking
The secret to grilling everything perfectly all the time without burning off your eyebrows? It's called a two-zone fire, friends.
Alex Delany
Videos
(248)
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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.
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Bon Appétit test kitchen manager, Brad Leone, is back with episode 12 of It's Alive. Brad wraps up his camping series with some delicious campfire cooked BBQ ribs, corn on the cob, and a neat little tip on how to make the most of your cooler.
This is the final installment of a four part camping edition of It's Alive.
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There’s nothing that tastes quite like fresh fish and calamari grilled over super-hot coals, especially when those coals are white binchotan. Chef Bryce Shuman of Betony shows the Brothers Green the way.
Read More: How to Grill Fish, Whole or Filleted
Read More: How to Grill Fish, Whole or Filleted
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Llama Inn Chef Erik Ramirez talks about grilling with Binchotan charcoal and the many uses of this historic Japanese charcoal.
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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Jake Johnson shows us his go-to grilling methods.
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We’re back with another episode of It’s Alive with Brad and today the big guy is preparing sous vide ribs to pack away and bring into the great outdoors for finishing over a roaring grill. Brad’s Mountain Ribs are topped with a sweet and spicy sauce made with fermented black bean paste, honey, chilies and other fun stuff, resulting in fall-off-the-bone goodness.