Technique

  For some, grilling fruit may be nothing short of heresy.   A slice of watermelon is a far cry from a perfectly medium-rare ribeye, or a slow-roasted brisket. We will admit to that much, sure. Still, we are staunchly on team ‘grilled fruit’. The smokey, charred flavor from the...

  We aren’t going to lie -- we had to dig deep for this one. It’s not for the faint of heart, and we’d even suggest that it’s not necessarily beginner-friendly. But, it’s definitely do-able, and definitely delicious. So, if you’re interested in a weird, Grillaholics-approved take on ice cream,...

  As a Grillaholic, you’re probably well aware of pork belly’s alter-ego: bacon. And while bacon has long-since been a staple for any decent home cook, we think pork belly deserves its chance to shine in the domestic environment. The unsliced version of pork belly has a rich, complex flavor,...

  A lot of people would categorize jerk as a spice blend, or a vague family of flavors that are prevalent in Jamaican cooking. While this is technically true, it’s doing a huge disservice to the culinary institution that is jerk.   It’s not a seasoning blend you can buy...

  We all love nice, dark grill marks, right? Those dark brown crosshatches, they seem to suggest an undeniable perfection in the way our steak was cooked. When we go to restaurants, that’s often what we expect from grilled items. When we cook steaks in our backyard, that’s what we...