If your sausage is too salty, don’t despair! There are a few simple steps you can take to salvage those sausages and enjoy a nice meal.

Can you grill sausages from frozen? We’ve got the answer to this question and more sausage-grilling secrets. Check them out!

Grilling season is upon us! Before you fire up the grill and get cooking, read this article on why sausages wrinkle and how to prevent it.

If your steak is undercooked, don’t despair! Here are three easy methods to fix it.

If your steak keeps coming out rubbery, you’re making one (or more) of these three grilling mistakes. Read all about ’em.

The most common way to clean a grill brush is to soak it in hot soapy water and then rinse it. Clean regularly and avoid harmful chemicals.

Direct heat gives meat the color and taste you want. But indirect heat makes sure meat is cooked thoroughly. Often, you’ll need to use both.

BBQ forums aren’t dead! Many are still alive and kicking. BBQ forums are the best places to connect with BBQ enthusiasts and share ideas.

These 10 YouTube grilling channels will keep you hooked with the best grilling techniques, reviews, and their sheer style.

With the proper equipment and a few tips, grilling safely when camping is a breeze. There are many ways to grill while camping.

Why yes, you can. Let’s talk about why that is, and what you can do to avoid overcooking your meat in the smoker.

Reheat tri-tip uncut and wrapped in aluminum in the oven with added sauces at 350°F. Season, consider adding a sear, slice up and serve.

Rule number one when storing charcoal is to never let it get moist or wet. So let’s talk about what you need to do to ensure that.

The easy thing would be to say, “As long as you need to,” and then move on. But this is Barbehow, and you get better advice than that.

Chicken keeps sticking to your grill’s grate? Here are the main reasons why—and the things that you can do about it.

There are right and wrong ways to thaw out a frozen pork shoulder. Do this to prevent food poisoning for yourself and those at the table.

We all know it should be in the thickest part of the meat. But there are many thick parts of a brisket. So how do you go about it?

It’s time to answer the question that every grilling enthusiast sometimes thinks but never wants to ask.

2 hours at room temp, 3-4 days in the fridge, or forever in the freezer. Divide and wrap for safety and practicality, and to keep smoked turkey tasting great.

0.5 pounds of tri-tip per adult if it’s central to the meal. Consider less if the tri-tip is only a part of the meal or you’re cooking.

Brisket done too early? Guests arriving late? Whatever the case, we’ve got you covered. Here’s how to keep your brisket warm and safe to eat.

When your brisket is so salty, it almost made you jump in the air at first bite, try these fixes.

Say no to the poke and make your steaks work for you. Here’s why poking holes in your steaks can be counterproductive.

To give you the long and the short of it, of course you can. It’s your grill! Now, whether you want to is a different story, and this is why.

It’s done when it tells you it’s done. The question to ask here is, do you know how to listen?

Time to take the guesswork out of smoking brisket! Make your brisket the talk of the town by mastering temperature control.

It’s the question that makes some giggle, and keeps others awake at night. The answer, as it turns out, has a twist to it.

A wood deck that isn’t squeaky clean is no wood deck at all. If the splatter from your food made a mess of your deck, here’s how to clean it.

Garage? Or grill? But can you do both? Let’s talk about if it’s a good idea or not to grill in the garage.