BBQ & Grilling

The BBQ & Grilling channel is here to help you cook an amazing meal on the grill. Read how to smoke a chicken, grill a juicy hamburger and learn how to obtain the perfect grill marks on your foods.

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The word "hibachi" has its origins in Japan, where it translates to "fire pot."

By Tara Yarlagadda

Barbecue season is upon us in all its mouth-watering glory. What's your BBQ IQ? Find out with this quiz.

By Alia Hoyt

Almost every country in the world has some dish involving meat cooked over the fire. In the U.S., it's called barbecue. Come with us on a mouthwatering-journey through the history, politics and techniques of barbecue.

By Patrick J. Kiger

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Corn’s natural sweetness is brought out when cooked over an open flame. You can learn more about how to grill corn on the cob from this article.

By HowStuffWorks.com Contributors

There are many types of steak that you can grill to perfection over an open flame. You can learn more about how to grill a flank steak from this article.

By HowStuffWorks.com Contributors

Before you grill bratwurst, make sure to check whether it’s raw or precooked. You can learn more about how to grill bratwurst in this article.

By HowStuffWorks.com Contributors

Chicken is a popular food that’s very easy to prepare on a grill. You can learn more about how long to grill a chicken breast by reading this article.

By HowStuffWorks.com Contributors

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We associate grilling with sunshine and fun. Although the weather doesn't always cooperate, you can still have a good time grilling in the rain, snow or cold. Here are some tips designed to help you cope.

By Linda C. Brinson

Firing up the grill is a great way to prepare healthy food and to add that smoky taste that only an open flame can provide. But if you live in a place where the outdoor grill isn't an option, it's time to think outside the box and go inside your kitchen.

By Emilie Sennebogen

Ask any serious barbecue chef and he or she will tell you the secret to what makes his or her "Q" the best. But the basics of barbecuing are the same everywhere and some general rules should be followed to get ribs that will melt in the mouth.

By Emilie Sennebogen

For most, grilling means cooking outdoors for family and friends on a warm, summer day. But there's a group of people out there that see grilling as so much more: a competition to be named the best griller in the land.

By Sara Elliott

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Have you ever wanted to build your own barbeque pit? These building a barbecue pit pictures will show you the steps for constructing a barbecue pit.

From researching the characteristics of BBQ woods to using quality meats, Myron Mixon from Jack's Old South has some great grilling tips for you.

By Myron Mixon

From smoking anything you've got to having fun, Paul Petersen from Pablo Diablo's is serving up some grilling and barbecuing tips in the article. Check them out and be sure to take notes!

By Paul Petersen

Lump charcoal or briquettes? Chimney and newspaper, or good ol' lighter fluid? Find these answers and more with these simple grilling tips from Tuffy Stone of Cool Smoke.

By Tuffy Stone

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Fire up the grill and start grilling like a pro with these great grilling tips from Johnny Trigg of Smokin' Triggers BBQ.

By Johnny Trigg

From cleaning grill grates to soaking wood chips, Lee Ann Whippen of Wood Chick's BBQ is dishing out some great grilling tips to help get your grill blazin' in no time.

By Lee Ann Whippen

Harry Soo, the resident barbecue and grilling king of Slap Yo' Daddy's BBQ in California, presents his best tips for making the best barbecue you can. Be sure to come hungry!

By Harry Soo

All barbecue masters have their own special sauce recipe, but depending on where you set up your smoker in the United States, you'll probably use a different style of sauce. Every region in the United States, has its own signature style.

By Emilie Sennebogen

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Roasting a whole hog is a longstanding tradition for many barbecue chefs, especially those in the Southern United States. But before you send the invitations out for your pig roast, you'll need to locate a hog, dig the pit and find some patience.

By Emilie Sennebogen

Since grilling became popular after World War II, it's seen some big changes. What started out as a metal pan on legs has turned into a favorite weekend pastime. So, who's the genius behind the grill?

By Sara Elliott

There are dozens of different cuts of meats on the market. And each cut is prepared in its own way to bring out the most flavors. Some are braised, some are roasted and some are pan-seared. But some cuts are just made for the fire of a grill.

By Emilie Sennebogen

Keeping a clean grill is the secret to great grilling. Yesterday's steak marinade won't taste good on today's lime-grilled tilapia. Invest some time and energy into your grill, so the flavor of your dinner can hog the spotlight.

By Emilie Sennebogen

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What barbecue is complete without complementary side dishes? They pair exceptionally well with grilled foods, not only because they score serious points for taste but also for their practicality.

By Echo Surina & Jill Jaracz

Barbecue is undeniably popular fare -- even cavemen probably ate it. And if you want to start an argument, ask a crowded room what's better: the wet or dry stuff. Is it really so different?

By Candace Keener