Sign in Subscribe

smoking (cooking)

13 Memorial Day dishes that’ll get talked about for years to come

When a holiday table needs more than the usual last-minute picks, these 13 Memorial Day dishes give you better options to choose from. They’re made for readers who want food that feels memorable without sounding fussy or overdone. This collection is useful when you need ideas that can

9 smoker recipes you don’t rush and don’t need to

Low-and-slow cooking isn’t for people in a hurry, and that’s exactly why these 9 smoker ideas hit differently. This collection is for anyone who likes the kind of food that fills the backyard with smoke for hours and makes the wait feel worth it. Some recipes

It’s grilling season, but you won’t see much of this on BBQs this summer

As National Barbecue Day approaches on May 16, this year’s grilling season looks a little different. Higher beef prices push many backyard cooks to rethink what goes on the grill, moving away from meals built around a single premium cut and toward menus that start with more affordable proteins.

11 backyard cookout recipes that start conversations without trying

Backyard cookouts can feel repetitive when the same dishes show up, and no one talks about them after the first bite. If you’re the kind of host or guest who wants something that actually gets people chatting without overthinking it, this list helps. I’ve put together 11 cookout

11 Tex-Mex recipes that beat whatever else you were going to make for dinner

Sometimes you want something with more flavor, more color, and just a bit more personality than your usual go-to. I’ve pulled together 11 Tex-Mex recipes that help you switch things up without making cooking feel complicated. This is for anyone who’s tired of second-guessing what

13 cookout recipes that make you glad you brought something good

It’s not always easy deciding what to bring when you’re heading to a cookout and don’t want to show up with something basic. That’s where these 13 cookout recipes come in, giving you solid options that feel like you put real thought into them without making

Barbecue restaurants turn scarcity into strategy

A newly published report from Georgetown University finds American restaurants and foodservice providers generate 12.7 million tons of surplus food every year. Large portion sizes and overcooking to ensure no shortfalls contribute to the issue. But in the world of barbecue, “sold out” is not a failure; often, it’