Grilled chicken has rarely tasted better than it does in this recipe for whole chili-lime rubbed butterflied (spatchcock) chicken, fired up on my Grill Dome ceramic cooker. By removing the backbone from the chicken and grilling it bone-side down, you are not only allowing the chicken to slow roast without drying out or burning from direct flame but also making sure the dark and white meat cook evenly.
Read MoreKick Up Your Memorial Day Grilling Menu
Independence Day weekend is finally here and that means tens of thousands of Americans will be firing up their smokers and grills to mark the holiday with friends, family, and neighbors.
To get the party started right, we've compiled several of our favorite Grillocracy recipes for you to choose from when creating your grilling menu!
Read MoreHow to Grill Chicken Breasts
We’ve all seen it far too many times – chicken breasts that have been grilled until every last bit of moisture has been sucked out and covered in a layer of burnt on barbecue sauce.
But there is hope yet for all of you poultry grillers! Here are seven tips to firing up perfectly moist and tender chicken breasts every time.
Read MoreKung Pow Seasoning Paste for Chicken
Looking to kick up your grilled chicken? In their latest book The Barbecue Lover’s Big Book of BBQ Sauces (Harvard Common Press), Bill and Cheryl Jamison explore the world of sauces, marinades, and rubs with over 225 recipes including this one for a Kung Pow seasoning paste that is sure to get your motor revving!
Read MoreSmoked Bacon Wrapped Buffalo Chicken Roll-Ups
Attention buffalo chicken wing fans: You've officially been put on notice.
Putting a new spin on this game-day classic is Malcom Reed, National Barbecue Association (NBBQA) member, point-man for Killer Hogs BBQ competition team, and the muscle behind howtobbqright.com, with his recipe for smoked bacon wrapped buffalo chicken roll-ups.
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