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Grill Skills
Master grilling steaks, ribs, salmon, and the art of smoke cooking with visual step-by-step guides and videos
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Sauce, Slather, and repeat
Master the art of grilling ribs
- Using a Rib Rack
- Gas Grill Setup
- Charcoal Grill Setup
- Seasoning Baby Back Ribs
- Removing the Membrane from Baby Back Ribs
All Grill Skills
- The 70/30 Rule
- When Is It Done?
- Making Gravy
- Carving Turkey
- Baby Back Ribs vs. Spareribs
- What is a “Shiner”?
- What to Look for in Steak
- Butchering a Strip Loin
- Trimming a Strip Steak
- Preparing Strip Steaks
- Resting and Salting Beef
- Preparing Skirt Steak
- Preparing Flat Iron Steaks
- Freezing Steaks
- Squeeze the Sides
- Press the Surface
- Use an Instant-Read Thermometer
- Look at the Color
- Chips or Chunks?
- Using a Chimney Starter
- Smoking on a Charcoal Grill
- Smoking on a Gas Grill
- Smoking Beer Can Chicken
- Smoking a Whole Turkey
- Smoking a Boneless Rib Roast
- Smoking Pork Shoulder Roasts
- Planking Salmon
- Smoking Tuna in Cedar Paper
- Wet Brine
- Dry Brine
- Roasting a Whole Turkey on the Grill
- Using a Rotisserie
- Farm Raised vs. Wild Salmon
- Indirect or Direct Heat
- Chopping an Onion
- Know Your Cuts
- Slicing an Onion
- Mincing Garlic
- Mincing Ginger
- Dicing an Avocado
- Fuel Choices
- Fire Configurations
- Measuring Heat: The Hand Test
- Smoking on a Water Smoker
- Using a Rotisserie
- Preparing Boneless Leg of Lamb
- Preparing a Prime Rib Roast
- Trimming Brisket
- Preparing Baby Back Ribs
- Preparing Pork Tenderloins
- Trussing Chicken for a Rotisserie
- Setting Chickens on a Rotisserie
- Cutting Up a Whole Chicken
- Flattening Chicken Breasts
- Preparing Duck Breasts
- Preparing a Salmon Fillet
- Peeling and Deveining Shrimp (Tails Left On)
- Selecting Scallops
- Shucking Oysters
- Preparing Avocados for Guacamole
- Cutting a Pineapple
- Zest a Lemon
- Cutting a Mango