An hour into the cook, the Weber was 23 degrees cooler than the ThermoWorks sensor, but the meat probes were just six degrees ...

I smoked both cuts of meat over a 16 hour smoking session, using the first setting for two hours as Weber advises.

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In a new book, Chef Hugh Mangum — based in Los Angeles, with contributions from Chef May Chow in Hong Kong — compiles ...

Smoked pork, in all its rich and regional variations, stands at the heart of the Northeast’s culinary identity — a comfort ...

Explore the BBQ rules that create a passionate divide between Georgia and South Carolina locals and learn why these ...

Every state has its hidden flavor treasures. These off-the-beaten-path foods are the ones adventurous eaters need to try at ...

From her reindeer farm in Norway, Máret Ravdna Buljo safeguards Sámi culinary heritage and creates some of Hurtigruten's most ...