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How to Make Candied Bacon

Making candied bacon is one of those a-ha moments—why didn’t I ever do this before? The magic happens in the oven and only takes half an hour. Eat it as is, crumble it over salad, or use it to garnish a Bloody Mary. We don’t need to tell you what to do with bacon, right?…

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Pellet Grill vs. Charcoal vs. Gas

For many people, grilling has always meant one of two things: charcoal or gas. From the time many of us were children, there are memories of bags of charcoal, lighter fluid or propane tanks along with the accompanying hamburgers, hot dogs, steaks, chicken and veggies that came off the grill. Of course, new competitors have…

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Killer Brisket

Making a giant, roasted brisket for your family or friends is basically the best way to say “I love you” through a dish. It’s so comforting, and it’s a showstopper that’s actually ridiculously simple to make. That can be our secret, though. While the process is simple, there are a lot of ways to screw…

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Reverse Sear a Steak

If you want perfectly cooked steaks every time, with almost no gray band of overcooked meat beneath the surface, the reverse sear is the best method to use. It works for any thick-cut steak—strip steak, ribeye steak, porterhouse steak, tomahawk steak, T-bone steak, tri-tip, and filet mignon. Simply start the steak in a low oven,…

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