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Grill-Roasted Cornish Game Hens

Published July 1, 2007.

These birds provide crisp skin and delicate meat and are an elegant alternative to chicken. Start by butterflying and skewering the meat.

Barbecued Beef Brisket

Published July 1, 2007.

Our mission was simple: We wanted a brisket with slow-cooked pit barbecue flavor. Could we do it on a backyard grill?

Grilled Lemon-Parsley Chicken Breasts

Published July 1, 2007.

We wanted boneless, skinless chicken breasts that came off the grill juicy and flavorful. There had to be a solution better than bottled salad dressing.

Preparing a Charcoal Grill for Roasts or Poultry

Published July 1, 2007.

When we grill large pieces of meat, we build a modified two-level fire with two cooking zones, a hot one for searing and a cooler one for cooking more slowly.

Smoke Rings

Published July 1, 2007.

The pink line called the "smoke ring" is the hallmark of great barbecue. But what causes it and how can you make sure you'll see it when you cook?

Grilled Potatoes with Garlic and Rosemary

Published July 1, 2007.

How could our recipe for grilled potatoes be improved? With rosemary, garlic, infused oil, and a new technique.

Preparing a Charcoal Grill for Cooking Steaks

Published May 1, 2007.

Many of our grilling recipes call for a two-level fire. But what is a two-level fire and how do you build one? Here's what you need to know.

Scoring Fish

Published May 1, 2007.

Scoring the skin of fish you plan to grill is an easy way to avoid an unsightly mistake and the potential for uneven cooking.

Grilled Blackened Red Snapper

Published May 1, 2007.

Transferring blackened fish from a cast-iron skillet to a grill may keep your kitchen from filling with smoke, but it creates a host of other problems, including fish stuck to the grate.

Korean Grilled Short Ribs - Kalbi

Published May 1, 2007.

Koreans know how to take tough short ribs and transform them into tender barbecued beef in just minutes. Could we learn from their example?

Flipping Fish on the Grill

Published May 1, 2007.

Losing a fillet through the grates is an expensive mistake. To avoid it, begin by placing your fish perpendicular to the grill grates.

Preventing Flare-Ups on the Grill

Published May 1, 2007.

Flare ups should be avoided whenever possible. There are a few easy steps you can take when prepping both the meat and the grill to help prevent them.

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