How to Transform Your BBQ Leftovers: You Won't Believe What You Can Do with Potato Salad

If you just pulled off a major 4th of July weekend BBQ feast, there is a good chance some tasty leftovers linger behind. Put them to good use with these simple ideas for turning leftover BBQ into delicious...

Winter Q?

by kaleokahu 2 months ago

Is this the measure of a serious BBQ cook or pitmaster, cooking outside in various degrees of darkness, cold and other inclement weather? I remember my dad wrapping his Little Chief electric sm...

ISO Pimento Wood

by Googs 8 months ago

Alas, I ran out at the end of last summer. Now that Ontario Gas Barbecue is gone, I don't know of another supplier. US companies are no longer shipping it into Canada as far as I can tell. Has a...

Riot Ribs - Portland?

Melanie Wong
by Melanie Wong 1 year ago

Wondering if any Portland folks tried the food from Riot Ribs this month? https://twitter.com/riotribs

First time making baby back ribs

Dave MP
by Dave MP 1 year ago

I have a 2.5 lb rack of baby back ribs that I'd like to make, probably either today or tomorrow. Anyone have a great recipe that they can share, hopefully fairly easy and also very delicious? I ...

What's the best and most popular kind of bbq sauce?

by rawright 2 years ago

I live in the south and I'm wondering what y'alls favorite barbeque sauces are. Sweet Baby Ray's is NOT my favorite. I love Stubbs or George's.

Dark Molasses Substitute - BBQ Sauce

by elys_k 2 years ago

I've made really delicious ribs with a homemade barbecue sauce in the past via a recipe where one of the ingredients was light/dark molasses. This one time I was at a friend's cottage and was asked...

Table Talk with Steven Raichlen of Project Smoke

The Chowhound Team
by The Chowhound Team 4 years ago

Summer may be almost over, but grilling season keeps going strong—as you are demonstrating with the mouthwatering dishes you’ve been making from The Barbecue! Bible by Steven Raichlen for August’s ...

New barbecue eatery coming to Port Chester-Saw Pit Smokehouse

by Jon1856 4 years ago

If anyone eat at The Bayou in Mount Vernon prior to 2000 and Ruby's in Rye since, you will know just how good a Chef he is.

Upscale camp food

by PiperBob 5 years ago

I go camping for 10 days every year (at a festival), and part of the fun is cooking good food. Our group this year will be five adults. Some of the ideas we're thinking of include flank steak fajit...

Korean Dduk bo sahm DIY, help!

by brentoshi 6 years ago

Seriously, where in the Bay Area can you find the square noodle wrappers to make Dduk bo sahm? Is it Vietnamese, or Korean? Ranch 99, no. Koreana Plaza in Oakland, they don't have any idea wh...

Rib Coward!!

by caiatransplant 6 years ago

Hi All. I'm usually pretty brave when it comes to cooking just about anything, i.e., I tried to emulate my mom's beef tripe yesterday (yeah, I know... but I have this lingering recollection of how...

Barbecuing - Does ANYONE Think Of Food Safety When Grilling?

by MattHooper 6 years ago

I've always been conscientious about food safety when cooking (my family will say sometimes too much so). I'm the throw-it-out-if-any-doubt type. And I'm careful about keeping items that have t...

Completely new to grilling - useful for weekdays, quick dinners?

by pamelak52 6 years ago

We had a grill growing up but despite living in California used it only a couple times per year. And only for chicken. A very specific kind of chicken with kraft barbecue sauce. I finally ha...

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