5 Tips for Starting Grilling Season Off Right

April 30, 2015

It’s been a long and harsh winter across the nation with snow and ice storms forcing even the most die-hard barbecue and grilling fans to keep their cooking relegated to the kitchen. But with the start of spring comes warmer temperatures and longer days, the perfect combination for those looking to fire up their backyard smokers and grills for the season’s first backyard cookout.

Whether your grill has been braving the elements on the back porch or has been stowed away in the garage during the offseason, the months of inactivity have likely left it looking nothing like the star of so many barbecues last season.

Grilled Sous Vide Flank Steak

April 29, 2015

Sous Vide cooking has been popular in restaurants for years. Without getting in to the science behind it, sous vide is basically the process of sealing meats and vegetables in cryovac then cooking in a water bath that maintains a consistent temperature (set to the level of doneness you'd like to achieve) over an extended period of time in order to ensure an extremely tender, perfectly cooked end product.

Here's more on the process of sous vide cooking as well as an amazing recipe for sous vide, then grilled, flank steak!

How to Grill a Hamburger

April 21, 2015

Ask anyone you know what he or she likes to grill and more often than not one of the top answers will be burgers. The problem is, many of these burgers end up being dry and flavorless due to any number of factors including the type of meat being used, the cooking temperature used, the amount of time they spend on the grill, etc.

But worry no more! Today Grillocracy's got 10 tips for reaching burger perfection.

How to Grill with Wood Planks

April 5, 2015

One of my favorite techniques for cooking on the grill has to be planking.

A process that dates back to at least the Native Americans, planking is a unique form of indirect cooking in which seafood, meat, cheese, vegetables or even fruit are grilled on an untreated piece of wood above the flames. By doing so, the food is allowed to evenly cook without the threat of direct heat. Meanwhile the wood serves not only as a heat shield, but a source of flavor as it begins to slowly char and release smoke up and in to the food.

Now many of you may recall a few years back when cedar planked salmon took the grilling world by storm, nearly knocking chicken off its mighty beer can throne as the “it factor” at countless backyard cookouts...

Tips for Smoking the Perfect Rack of Ribs

How to Make Smoked BBQ Ribs

April 2, 2015

I consider ribs to be one of the holy trinities of low-and-slow barbecue, but getting them just right (i.e. the perfect bite that doesn’t “fall of the bone” despite popular lore, kissed with just the right amount of seasoning and smoke) takes practice.

Here to get you started in the right direction is the winningest woman in competition barbecue and owner of Memphis Barbecue Co., Melissa Cookston, with her 10 Tips for Rib Perfection.

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