Tips & Techniques

Macaroni and cheese. Hot cheese dips and sauces. Creamy baked vegetable or seafood dishes. Pasta with white sauce. These are a few of the places béchamel sauces can take you. Béchamel is one of five mother sauces from which many other hot (or cooked) sauces are built. It’s ideal for improving pasta, vegetables and fish. We’ll lay out the basic recipe for making béchamel and where to go from there.

Don’t throw out that turkey neck! Hold on to the spatchcocked backbone! Here are a couple of uses for the parts that often end up in the trash.

Whip up some pretzel bites as a game-day snack, served with this fantastic Jalapeño Cream Cheese Dip. Or form slightly larger rolls, for slider or burger buns.

This pork chop is stuffed with bourbon soaked cherries and raisins, toasted walnuts, fresh sage and cornbread. It’s perfectly suited for Autumn, and for keeping your grill active during the holiday season.

Cured salmon is a real treat for fish lovers. Using the versatile salt block, this fish will be ready for cold smoking.

All Things Barbecue’s staff chef, Tom Jackson, shows you how to trim St. Louis Style Spare Ribs and walks you through the process of smoking, wrapping and saucing them. We smoked these ribs on a Yoder Smokers YS640 Pellet Smoker and used R Butts R Smokin’ Butt Kick’n Chicken and Ozark Heat rubs 50/50. We then sauced them with a 50/50 blend of a sweer BBQ sauce and Firebug Grill’n Sauce Hot.

All Things Barbecue’s staff chef shows you how to butcher a bone-in pork loin into a frenched rack of pork.

Napoleon Gourmet Grills‘ unique dual fuel feature allows you to achieve the taste and texture of food seared over natural lump charcoal with the simplicity of a gas fired ignition.

Smoking ribs on a gas grill is a challenge, but we love a good challenge, so read on for our step-by-step guide.