Daily Grilling Tip:

When barbecuing or smoking meat for a long time, use chunks of wood (soaked for several hours or overnight) instead of chips. You’ll have to replace them less often.

Grilled Beef Tenderloin with Ancho-Jalapeño Butter
Credit: © Tina Rupp

Summer Grilling Guide

Chinese-Style Ribs with Guava Barbecue Sauce
Credit: © Tina Rupp

Grilled Pork