Grilling

Follow My Journey From ‘Good Cook’ to ‘BBQ Boss’

Follow My Journey From ‘Good Cook’ to ‘BBQ Boss’

I am what most people would call a “good cook,” but I am by no means a good griller. Up until two weeks ago, I had never barbequed on anything but a gas grill, and honestly, I wasn’t very skilled at that either. As you probably know, cooking with charcoal…

You’re Not Cooking With Spring Onions Enough

You’re Not Cooking With Spring Onions Enough

I’m keen on green onions. The lazy “and the wise” man’s onion, spring onions are versatile, dirt cheap and easy to deal with, and they should be a staple in everyone’s kitchen, beyond their typical use a garnish. For those who aren’t familiar, spring onions are young onions, harvested before…

Take a Cold Bag of Meat to Your Next BBQ

Take a Cold Bag of Meat to Your Next BBQ

It’s almost impossible to talk about sous-vide cooking without someone bringing up the “wet bag.” “I don’t want food that looks like it just came out of a wet bag,” they say. “I just don’t find the idea of eating out of a wet bag that appealing.” These sentences aren’t…