Two of summer's star condiments, made at home.
A neat hack for cleaning your grill -- without any special tools.
How to light a grill -- without lighter fluid.
Treat yourself.
8 summery sides for your backyard barbecue.
The first installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.
10 delicious recipes for a Memorial Day BBQ feast.
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food. Today: Supply Chain follows Rodney Muirhead into the kitchen of Podnah's Pit in Portland, Oregon for some first-class barbecue. Since its opening in 2006, Rodney Muirhead has been the pitboss as Podnah's Pit in Portland, Oregon. What does that mean aside from the fact that he has the coolest job title ever? It means that Rodney and his pit crew are up at 5:00am every morning to light oak logs in the firebox and start smoking the 500 pounds of meat that they serve each day, everything from brisket to pulled pork to ribs. Don't let its location in the Pacific Northwest fool you: Podnah's Pit serves serious Texas barbecue. The restaurant is even named for Rodney's grandfather's nickname -- "Howdy, partner" equals "Howdy, podnah" in Texan. And along with slow-smoked meat you can expect an array of Southern fixings: cornbread, collard greens, and even migas. We love the integrity, dedication, and just plain hard work that the Podnah's staff brings to their restaurant. Want to see for yourself? Last Saturday, Rodney recorded a typical day at the Podnah's for us -- it's the next best thing to one of their sliced brisket sandwiches. (Or a smoked prime rib cheesesteak.)
See A&M brave a fiery grill, with delicious results.
Amanda demonstrates there's more than one way to skewer a fish.
Click the play button to see us cook the two finalists for Your Best Summer Fish Recipe: fisheri's The (Not Barefoot) Contessa's Fish Pasta and Giulia Melucci's Cod Mare Chiaro. Highlights include a "Whac-a-Mole" reference from Amanda and an attempt by Merrill to justify drinking on the job. We'd love to know what you think -- leave your comments below!
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