Some years ago, we created the Fat Nasty. Today we’re sharing tips on how to prepare the next level of flavor with this burger and calling it Fat Nasty 2.0.
Author - Lauren
Lauren
Venison Snack Sticks a great treat to make at home
To get the most out of unsavory cuts from wild game, consider making venison snack sticks on your grill or smoker.
South Carolina Mustard Q Sauce
South Carolina Mustard sauce is a BBQ staple in the South on things like ribs, chops, pulled pork and chicken.
Suckers for chicken drumstick Lollipops
Grillmasters around the globe have gone bonkers for yardbird 'lollipops,' a new twist on an old favorite. Here's our take on this trendy way to launch chicken drumsticks off the grill.
A beef rub that will win the day
The Ultimate Beef Rub can be described as any mix of dry ingredients that create a flavorful, crunchy crust, at least by Texas standards.
Bourbon Old Fashioned for the win
The traditional whiskey or bourbon drink — Old Fashioned — which by some accounts is 200 years old, is simply timeless in both its name and its build.
Beer Batter Shrimp Tempura so good, you’ll howl
Frying foods outdoors is a great way to create tasty cuisine without stinking up the house. From fried fish or fried shrimp to fresh vegetables, this method of cooking, in moderation, can kick any meal up a notch or two...
REVIEW: Solidteknics cast iron rock solid in durability
The folks at Solidteknics in Chicago sent a 10" US-ION Skillet for review, a 3 millimeter USA wrought-iron pan crafted for even heating and amazing durability.
Get to know vermouth for light, fresh cocktails
Vermouth is often thought of as something to mix into drinks. But in many places the fortified wine is sipped on its own.
How to: Dry aging for great steak at home
Dry-aging is science that takes over after Mother Nature has created tremendous proteins. Dry-aged beef has a extreme flavor, but can be expensive in restaurants, and even some quality butcher markets.