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.