Big Flavor. No Nonsense. Straight From the Galley.

Dense, smoky, and it actually holds together on the grill. Not a sad veggie burger. The problem with most black bean burgers is they fall apart. The solution is simple: chill the patties before cooking. Cold patties hold their shape on the grill or in the pan. The…

3-2-1 method. Smoke, wrap, sauce. Fall-off-the-bone every single time. If brisket is the PhD of barbecue, ribs are the bachelor’s degree — still impressive, much more forgiving, and the results come faster. It’s the most reliable rib method I’ve ever…

80/20 beef, salt, pepper. Don’t press it. Don’t overthink it. The perfect burger patty requires no special ingredients, no secret techniques, and no food science degree. It requires good beef, proper seasoning, and the discipline to leave the patty alone…

Everything you need to run a perfect cookout. I fell in love with grilling after my first duty station in San Diego. The steel beach picnic — grilling steaks on the deck of a surfaced sub — is still one of my favorite Navy memories. Now the backyard grill is where I…

Pounded thin, breaded thick, smothered in cream gravy. Your cardiologist doesn’t need to know about this one. Chicken fried steak is one of those dishes that sounds confusing until you eat it, and then it makes perfect sense. It’s a piece of beef — cube…