Technique

Once upon a time, barbecue was a standardized sort of thing. Whether you were in California or South Carolina, you were eating the same thing. But as barbecue restaurants rose to prominence, regional specialties began to develop. These regional preferences are diverse, delicious, and a little complicated. So today, we’ve...

    At Grillaholics, we’re quick to reach for a ribeye or tenderloin when it comes to cooking. They’re basically available everywhere, they’re easy to cook, and they’re flavorful (enough). But, some of the most delicious and interesting cuts of meat are actually under the category of ‘butchers’ cuts’. So-named...

When we think of fried foods, our mouths water. Whether that’s fried shrimp, french fries, onion rings, or just about any other thing you can dunk in hot oil, we love it. But when we think of actually frying things at home, we pull back a little. It’s messy, it...

Look, we love a good Chinese takeout as much as the next guy. Heck, probably more than the next guy. If we’re not grilling, chances are a Chinese menu is probably on-hand. But, what if we could combine the best of both worlds? While we aren’t talking grilled Chinese takeout...

    It’s time for a change of pace. Usually, we’re happy to bring you the latest and greatest tips and tricks in grilling. Today, we’re throwing you a curveball. The name of that curveball?   JERKY.   As an age-old, tried and true method of meat preservation, we decided...