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Recipes
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Lifestyle
We're all going gray.
Recipes
Sweet potatoes get a subtle smoky flavor that's delicious with a brown sugar butter drizzle.
Recipes
Because we smoke most everything at the Dinosaur, when I get home I really enjoy the flavor that cooking over plain old charcoal brings out. It’s that delicate chicken flavor touched with spice and caramelized barbecue sweetness that I’m after. It’s easy to achieve, but you’ve got to follow some simple rules, so take a look at the Chicken Pit Boss Tips before getting started.
Recipes
The secret to making perfect crisp-crusted pies at home is in your charcoal grill.
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techniques
Easy
Recipes
Grilled brownies—yes, that’s right. Brownies are simple to cook on a barbecue, and this recipe, warmed with a touch of ancho chile, is really easy.
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Recipes
Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.
Quick
Recipes
Charring a pineapple slice steps it up from fruit salad and baked ham ornament to a more sophisticated salad sphere. Our sweet and savory charred pineapple salads are all great matches for any style of barbecued pork and run the gamut of pineapple possibilities. Pineapple is easy to char because you’re just adding some smoke and a chic look to the fruit, not cooking it. If you prefer groovy grill marks, use a ridged grill pan to sear in some lines. It takes about 3 minutes a side. For the classic charred diamond grill pattern, rotate the pineapple slices about 45 degrees on one side during the charring process. Skin and core a fresh one yourself, or find one all trimmed in the cut produce section.
Easy
Recipes
There are a couple of secrets to producing a juicy charcoal barbecue turkey. The first is to use a great bird. We use locally produced Plainville Farms fresh turkey, which is raised without the routine use of antibiotics (see Resources, page 175). The other secret is to get the spice rub up under the skin and then cook the bird over indirect heat.
Recipes
Articles
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Shopping
Expert recommendations for any space and every budget.
Emily Farris
techniques
Welcome to Grilling 101: Here's how to make the most of a charcoal chimney's worth of fuel, from blazing flames to the last dying ember.
Rick Martinez
techniques
Grilling charcoal this summer? Us, too. Here are a few of your options.
Bon Appétit
techniques
And how to avoid them
Danielle Walsh
Shopping
They probably have everything they need—but here’s the stuff they want.
Tiffany Hopkins
Shopping
These grills are worth lighting up.
Melissa Knific
Videos
(227)
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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.
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Bon Appétit test kitchen manager, Brad Leone, is back with episode 12 of It's Alive. Brad wraps up his camping series with some delicious campfire cooked BBQ ribs, corn on the cob, and a neat little tip on how to make the most of your cooler.
This is the final installment of a four part camping edition of It's Alive.
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Llama Inn Chef Erik Ramirez talks about grilling with Binchotan charcoal and the many uses of this historic Japanese charcoal.
Featuring Eric Ramirez, Chef at LLama Inn
Produced by Gigi Dement
Directed by Shandor Garrison
Cinematography by Tony Burns
Art Direction by Alina Uzlov
Food Styling by Rebecca Jurkevich
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Chef Ayesha Nurdjaja shows how to make five flavor-packed grilled skewers with steak, chicken, shrimp, halloumi, and zucchini. From juicy marinated chicken and perfectly cooked steak to smoky shrimp and golden halloumi, Ayesha shares her essential techniques for prepping, seasoning, skewering, and grilling each ingredient. The result is a showstopping Mediterranean-inspired kebab feast that’s sure to impress friends and family.
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Bon Appétit spends a day on the line with Eric Hastings of Fiasco BBQ in Austin, Texas. Eric made his name in the culinary world as Beverage Director at the world-renowned 3 Michelin star-winning Jean-Georges New York - but left it all behind to pursue his passion from inside a BBQ truck.
Fiasco BBQ's new home is Rosewood Social Club 1309 Rosewood Ave, Austin TX 78702
Director: Ian Stroud
Director of Photography: Alex Le
Editor: Rob Malone
Talent: Eric Hastings
Line Producer: Jamie Rasmussen
Associate Producer: Justine Ramirez
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Ian McGar
Assistant Camera: Ana Lorant
Sound Recordist: Will Short
Production Assistant: Emily Berk
Post Production Supervisor: Alexa Santamaria
Supervising Editor: Brandon Henninger
Assistant Editor: Andy Morell
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
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Jake Johnson shows us his go-to grilling methods.