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A grill. You have two basic options: charcoal or gas. Charcoal produces better flavor and has a much higher maximum heat, while gas is more convenient. Of course, if you have a chimney starter to get your coals going (more on that in a bit), charcoal is a snap to use. The other criteria for a good grill are a large grilling surface, good ventilation design, and, in the case of gas, even heating . . . [Read More]

I was wondering about cooking meats without removing bones. Does the added flavor that everyone raves about come from marrow? Is the flavor bonus more from keeping the cut whole? Are the areas closest to the bone the only that benefit? Or is this one of those cooking rules that isn't completely correct? You hear it all the time. Grill that steak with the bone in. Buy a bone-in roast. Chefs and . . . [Read More]

w hen I was a kid, "summertime" was just another way of saying "ribs." Whenever we had a party, my dad would buy racks and racks of ribs—a hilarious amount, really—and throw them on the grill. (We always joked that he didn't know how to cook for fewer than 20 people.) More recently, though, I've decided to look beyond the quick-and-dirty grilled ribs of my father and explore more tradit . . . [Read More]