Did you know that charcoal comes in flavors? Check out Scott Thomas’ thoughts about flavored charcoal.
Scott Thomas's posts
Grill ribs using indirect heat, but finish them off with a blowtorch. It’s simple results with fall-off the bone ribs.
To spatchcock a chicken is to flatten a whole chicken so that it cooks quicker and is easier to manage.
Garlic and rosemary marinated and studded leg of lamb, roasted on the Big Easy Grill
All grilling is great. But given a choice, give me charcoal every day.
Detailed, picture by picture, instructions on how to spatchcock a chicken as well as how to grill and glaze it with an Asian sauce
Pot roast taken to a whole other level by infusing the meat and vegetables with that wonderful smoky flavor. Slice thin for sandwiches and chunk up for warming stew.
A simple Cajun turkey for the Big Easy as well as a slider dressing recipe that will both be hits this Thanksgiving.
Most jalapeno poppers don’t pop at all. I guarantee these will as your party guests or tailgating mates pop a half dozen per person.
A brief description of what St. Louis Style Ribs are from the guy from St. Louis along with how to grill them properly.