Grilling

There is a difference between someone who grills and someone who knows how to grill. One of them is just hoping for the best. The other understands fire, heat zones, timing, and why resting your meat after it comes off the grates is non-negotiable.
This collection is for the second kind of cook (or for anyone who wants to become one.) From quick weeknight proteins to the kind of low and slow showstoppers worth firing up the coals for, every recipe here comes with the why behind the how.
My Grilled Greek Lemon Chicken Kabobs are the crowd pleaser that disappears fastest at every cookout. My Garam Masala Cedar Plank Salmon will teach you everything you need to know about indirect heat and smoke — and reward you with the best salmon you’ve ever made. And my Tri-Tip with Pineapple Mango Red Pepper Salsa is the cut that deserves far more attention than it gets, especially when you nail the reverse sear.