You won't believe how much better the flavor and texture of homemade bacon are compared to its store-bought counterpart. The process is simple: you brine a fresh pork belly to…
Tequila and fresh citrus are a great combo in margaritas and also with pork ribs. The tequila’s bite and the acidic orange and lime juices cut through the rich, fatty…
Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re…
To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.
We all know bacon on a burger is great; this recipe goes a step further and put the bacon in the burger. As if that's not bacon-y enough, the burgers…
Bourbon has vanilla notes that pair well with smoky grilled pork; here it's enhanced further by the vanilla extract in the brine. For even more smoky flavor, throw some hardwood chips that have…
Meat guru and award-winning cookbook author Bruce Aidells shares his grilling secrets and best recipes for the top five grill classics: chicken, pork chops, steak, ribs, and of course, burgers.
Bison (buffalo) meat is a great substitute for beef—it’s just as flavorful but much leaner. Take care not to overcook it, as it can dry out quickly.
Buy skin-on, bone-in thighs at the grocery store and remove the bones yourself—it’s as easy as boning chicken thighs. For more turkey recipes visit The Guide to Thanksgiving Dinner.
This centerpiece dish starts with a boned whole turkey breast (do this yourself or ask the butcher to do it for you) or two boneless breast halves. It’s rubbed with a…
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