"grilling tips" news and stories

Marinating the meat doesn't always yield a tender dish. Try this next time!

Grilled lamb chops with olive tapenade. Photo: Erica George Dines Photography

It is hard to believe that summer is officially coming to an end and football season is here. We always enjoy grilling in the fall -- cooler temperatures set in and you can bring the party outside once again.

Fall temperatures generally mean heartier meals, but that is all the more reason to keep your grill out until winter sets. Take advantage of fall's ingredients and keep the grill going.

Richer meats like lamb chops become some of our favorite weekend meals and are surprisingly easy to grill.

Marinate your meat only to find out the flavor is uneven after you grill?

Smoked brie. Photo: Erica George Dines Photography

Part of a continuing summer series by grilling expert Gena Knox.

Whether you are having guests over for a grill-out or just cooking for the family, start up your grill a few minutes early and smoke your own cheese for an amazing yet easy-to-prepare appetizer.

Plank grilling is a familiar concept when it comes to cooking salmon and other types of fish, but you can also use wood to smoke brie, cheddar, Gouda and mozzarella in just 10 to 15 minutes.

When you purchase cheeses like "smoked Gouda" from your supermarket, the taste is oftentimes artificial, with a strong aftertaste. By using cedar, maple, alder or other flavors of wood, you can add an all-natural smoky taste to almost any cheese.

An instant flare-up on the grill leaving you wondering what to do about that scorching steak?