Grilling tips

The first three things you want are sizzle, smoke, and sunshine.

Award-winning pit master Mario "Big Papa" Chape gives us the pros and cons and what to cook on four types of grills.

A simple sauce makes them sublime, but creating a little dent in the patty is the secret to success.

Let’s explore mastering these three meaty methods.

It's meat on a stick. Done well.

That's right...everything!

Throw some meat on the grill, crack open a cold one, and learn how this deliciously fun tradition got started.

Five cuts make the grade with these prime choices.

This is no side dish. This is the main course.

There’s nothing like a slab of meat or fillet of fish freshly grilled, smoked, charred, and seared to savory perfection.

A glossary that determines which of your favorite cuts make the grade.

Watch the chef perfectly — and effortlessly — grill a ribeye steak indoors by cooking it in a cast iron skillet. You should try it.