This tri-tip hits heavy flames to test the limits — seared hard, grilled fast, and bursting with bold crust and juicy flavor.

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While Memorial Day is first a time to honor America’s fallen soldiers, it is also traditionally the kick-off of the season for backyard barbecues. An award-winning chef who is culinary director of 12 ...

Don’s Prime knows how to offer a sophisticated steakhouse experience, and executive chef Patrick ... savor these tips from Munster for grilling the perfect steak. Are you a grill virgin?

But my wallet is a bit more apprehensive: The best steaks in Washington range in price from $62 to $79 per pound. If you’re willing to cook your own ... I’ve got three tips to guarantee ...

After grilling the chef should let the steaks sit for five to 10 minutes before serving. Sausage needs to cook to 160-165 degrees ... pasta salads, such as tri-color pasta with artichoke hearts ...

Who is better to guide the feasting prep than celebrity chef, restaurateur ... Source: “Symon’s Dinners Cooking Outdoors” by Michael Symon Grilled Flank Steak is marinated in brown sugar ...

Nothing beats the feeling of firing up the grill and cooking dinner outside on a warm ... To take a rich, juicy tri-tip steak to the next level, balance it out with a fresh and zingy chimichurri.

In this update of the Central Coast barbecue guide, Wildwood Kitchen, F.Mclintock’s Saloon, Tanner Jack’s, and Scotty’s BBQ ...

Orange County’s best restaurants, as chosen by chefs, reveal both local hotspots and unassuming winners within the dining ...

Together with his partner, Rob Lissner, South Bay local Allen Sanford has restored the crumbling Redondo Harbor after years ...