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Here is one of mine, chime in with yours or disagree with others... 1 The larger and thicker the meat the lower and slower you cook it. Thin cuts get done fast and hot, that includes ribs.

I made a Chimichurri marinade and topping for some tenderloin filets the other day and was very pleased with the results. I used roasted garlic instead of the usual raw garlic though and a touch of cayenne pepper. Here is a wiki article on the proper make of this but the recipets online very a...

I love stir-fry with all the fresh veggies, but so much heat and smoke in the house in the hot Texas summer has made this a winter meal only for some time. Now that I got nearly everything I need outdoors I love stir fry all year round.

I love a good appetizer, sets a good meal so well!

I need an ice maker capable of operating in hot weather (Texas) with about 40-50 lbs of ice making capacity. I’ve been looking at the portable kind that will almost put out enough ice and their very fast, but it turns out that they only make the hollow ice cubes and those melt in your drink...

I always wanted one because I don’t have to run inside every 5-10 min to wash my hands and the outside faucet was not in a very accessible place in my backyard. The ones I have been looking at like the Kitchen-Aid Stainless Steal model at Lowe’s were very nice but a little out of my price...

After much research and wiki articles I was able to find some evidence as to the possible reason why many seem to prefer a charcoal grill over a Gas grill. LP Gas creates a large amount of water vapor when it ignites and creates what is known as “Wet heat” which is said to be a poor choice for...

I have always been a cooking enthusiast or “Foodie”, but until recently I was never so into it to the point of discussing it on a forum. What changed all of that was a recent purchase of a Mongolian style flat top grill called the EVO. At first I thought is was just a griddle so I passed it up...