Are kebabs made with the onlyfire Stainless Steel Rotating Skewer System that fits on the rotisserie for our Weber grill better than ones grilled directly on the grates? Maybe. Maybe not. Regardless, these are more fun to cook.

Think it's time to retire your grill? Before spending big money on a new one, consider whether the grill can be refreshed with replacement parts.

Today, we created a Moroccan paste for this rotisserie chicken, which we spit-roasted on our backyard grill.

These chicken kebabs with lemon coconut aminos glaze won the night. We served them over wholegrain rice—an ultimate summer meal.

Filling, clean, flavorful, crisp, this chopped cruciferous salad with lemon olive oil dressing tastes like summer in a shallow bowl.

Our garden is teeming with fresh vegetables. What to do? Toss them on the grill with pork loin. It's a kebab kinda night.

Planking is a grilling technique wherein meat is cooked on hardwood and the food absorbs the wood's natural flavors.

Grilling salmon on a plank, however, is rather foolproof. More importantly, it delivers a juicy, smoky, perfectly done piece of salmon.

Rotisserie chicken—spit-roasted in our backyard–is much, much better than fine. It’s damn fine. Stated alternatively, it’s bet-your-ass fantastic

Can we admit something? We ordinarily use a gas grill. It’s just more convenient. It heats up quickly. It cooks reliably. We miss charcoal, though, because of the unrivalled flavor. Nothing beats a hamburger on a charcoal grill. So, we do own one and break it out whenever the itch to feel authentic strikes us. That’s why we recommend the Rösle Stainless-Steel Charcoal Chimney. With great speed, it transforms charcoal from licorice black to heather gray. It does so evenly and without chemicals. Your food absorbs the heat and flavor with any residual lighter-fluid taste.

We’ve dumped delivery pizza. It’s junk—buttery, processed junk. Sometimes, we dine out for a wood-fired pie. But, know what? We churn out a damn fine pizza. Fresh dough. Quality toppings. Homemade sauce. Our secret? We have an Emile Henry Pizza Stone. It helps an ordinary oven act like a classic brick oven. It absorbs moisture for crispier crust. But, it also blunts heat, so the bottom of your pizza does not burn and instead evenly cooks. But—and this may blow your mind—it works even better on the grill. That means you can grill your pizza. Grilled pizza. It’s a thing—a delicious thing that you should try this spring.

Spring began officially on March 20. For us, though, Easter marks the start of our favorite season. Chirping birds. Sprouting Plants. No more snow. Here are four reasons why we love spring. 4. Baseball People complain that baseball moves slowly. They don’t get it. Football is our favorite sport, and we hang on every play. But, baseball is our favorite leisure-time activity. It makes the perfect backdrop. You can do almost anything while following the game. Mow. Grill. Day drink. Night drink. Regrettably, they never play in the morning. 3. Grilling Speaking of grilling, do it. The hardiest among us never stopped. They refused to yield to winter’s cruelty. Cheers to them, but we aren’t so resilient. Winter had ended. Let’s all commence to grilling. We’ve got a leg of lamb spinning on our Weber rotisserie. 2. Fresh strawberries If...

Everyone everywhere loves cooking meat outdoors. Trust us: we’ve traveled a bit. Outdoor cooking isn’t regional. It doesn’t belong to any particular ethnic cuisine. No, it’s a shared treasure, coded deeply in our DNA. Outdoor cooking connects us to mutual ancestors—those cavemen grilling bison steak over open flame—you know, our great-great-great50 grandparents. Outdoor cooking is done differently in different places. Here, in North America, we prefer doing it low and slow with smoke. This magic method coverts collagen protein into gelatin, making otherwise tough, undesirable cuts of meat tender, moist and delicious. It’s science. And, using our Bradley Digital Smoker, we’re amateur chemists. People may argue about the most “authentic” way to smoke. Ignore them. Almost no one cures mutton in their smoke shack to survive the long, cruel winter. Times change. Technology evolves. We find better ways. The Bradley...