Cooking Outdoors

Winter grilling hits differently. There’s something about cold air meeting hot charcoal, watching smoke rise into a crisp sky, and pulling a perfectly cooked meal off the Weber Kettle while your breath fogs the air. It feels rugged but comforting, simple but sacred. And for many of us, winter is when grilling becomes a form of therapy — a way to slow down, step outside, and reconnect with the craft. If you’re newer to grilling, you might assume the Weber Kettle is a warm-weat

When most people think of Christmas cookies, they picture warm ovens, baking sheets, and kitchens that smell like sugar and spice. But what if you could take that holiday magic outside? What if your grill—or even your griddle—became part of the cookie tradition? Yes, it works. And yes, it’s every bit as fun (and delicious) as it sounds. Cooking cookies over fire might feel unconventional, but it brings a smoky depth, a little outdoor adventure, and a story you’ll retell every

When you think of holiday feasts, turkey usually takes the spotlight. But what if this year you took the celebration outside—and let the fire turn your table into something unforgettable? Few things command attention like a beautifully smoked prime rib or a flame-kissed picanha. They’re bold, rich, and surprisingly approachable for home cooks. And the best part? Cooking them over fire doesn’t just feed your family—it creates a memory they’ll never forget. Why Fire Belongs at

Hosting family can be one of the most joyful—and stressful—parts of the season. There’s the planning, the prepping, the cleaning, the cooking. By the time everyone arrives, you can feel like you’ve already run a marathon. But here’s the secret: outdoor cooking can make it easier. When you take the food outside, you free up the kitchen, cut down on chaos, and let the fire itself become part of the gathering. Hosting stops feeling like a performance and starts feeling like conn

Turkey might be the star of the Thanksgiving table, but let’s be honest: the sides are what make the meal. Creamy mac and cheese. Crispy green bean casserole. Sweet potatoes that taste like dessert. They’re the dishes that bring comfort, tradition, and joy to the holiday. This year, take those classics outside. The grill or smoker can transform ordinary sides into unforgettable ones—adding smoky depth, richer flavor, and a little holiday magic. Best of all? Moving some dishes

Turkey can be intimidating. It’s big, it’s the centerpiece of the holiday, and everyone at the table is counting on it. The pressure is real. But here’s the good news: smoking a turkey on the grill is not only doable—it’s one of the best ways to guarantee juicy meat, golden skin, and flavor that oven-roasted birds can’t match. This Thanksgiving, skip the stress and let the grill do the work. With a little planning and patience, you’ll end up with a turkey that’s smoky, tender

Cooking for a crowd can feel overwhelming. There’s menu planning, timing, and juggling sides and mains. You might worry about whether everything will turn out right. Add in the pressure of entertaining, and it’s no wonder many people feel stressed before the first guest arrives. But here’s the secret: outdoor cooking doesn’t have to add stress—it can actually take it away. When you cook outside, you change the rhythm of hosting. Fire slows you down. Smoke gives you a built-in

Halloween is all about atmosphere. The costumes, the pumpkins, the crisp air, and of course—the food. But who says party snacks have to come from the oven or slow cooker? The grill is the perfect way to bring a little smoke, a little char, and a lot of flavor to your Halloween spread. Whether you’re hosting a backyard get-together, setting out trays for trick-or-treaters’ parents, or just cooking for your own crew before the candy rush, these Halloween-inspired grill ideas ar

One of the biggest myths about outdoor cooking is that you need a garage full of gadgets before you can get started. The truth? You don’t. You don’t need the fanciest smoker. You don’t need a drawer of specialty thermometers. You don’t even need custom “grill master” gear (though no judgment if you want it). What you really need are a few key tools—reliable, versatile, and confidence-boosting. Tools that make grilling and smoking safer, easier, and a lot more fun. If you’re j

Today’s the day. Fire at Home: The Beginner’s Guide to Outdoor Cooking (and How to Master It Step by Step)  is officially out in the world, and I couldn’t be more excited to share it with you. This book isn’t just about recipes—it’s about fire itself. How to light it, manage it, and trust yourself around it. It’s about the smoky patience of low-and-slow barbecue, the confidence of a perfectly grilled steak, and the satisfaction of knowing you can make incredible food in your

Summer may get all the glory when it comes to grilling, but I’ll let you in on a secret: fall might actually be my favorite season to cook outdoors. The air is crisp. The heat isn’t oppressive. The backyard feels calmer. And instead of burgers and hot dogs, the grill gets to show off with recipes that are heartier, cozier, and full of seasonal flavor. Fall grilling is about slowing down, savoring, and letting fire transform simple ingredients into meals that feel like comfort

Some cooks are about comfort. Others are about patience. And then there are the ones that feel like an adventure—where you push yourself, try new methods, and see just how far you can take it. That was me with picanha. If you’ve ever had this cut before, you know why it’s special. Tender, juicy, with that thick cap of fat that crisps beautifully—it’s the star of Brazilian churrasco, and for good reason. But I wanted to make it my own. So instead of just one cooking method, I

There are certain foods that just stick in your memory. For me, one of them was the Filet-O-Fish. A soft bun, crispy fish, melted cheese, and tartar sauce—it was simple, comforting, and honestly, a little nostalgic. But here’s the thing: once you’ve had fresh fish cooked hot on a griddle, there’s no going back. That’s why I decided to recreate this classic at home—using the Weber Slate, a cod fillet, and just enough of a twist to make it better than the drive-thru. Why Recrea

There’s something about cheesesteaks that just feels like comfort food. The sizzling meat, the peppers and onions softening on the griddle, the rich creaminess of melted cheese pulling it all together—it’s indulgent, nostalgic, and satisfying in a way that always hits the spot. But here’s the thing: cheesesteaks don’t have to mean bread. They don’t even have to mean beef. This version—made with chicken thighs, no bun in sight—still captures everything you love about the Phill

Some cooks are quick and flashy—sear a steak, flip some shrimp, dinner in fifteen minutes. But smoking a pork butt? That’s a different kind of rhythm. It’s not a sprint. It’s a slow, steady walk with fire and smoke as your companions. The first time I smoked a pork butt, I remember thinking, this feels less like cooking and more like an act of trust.  You season, you set your fire, and then you let time do the rest. And somewhere in those long hours, as the bark forms and the

Football season has its own rhythm. The cooler air, the sound of fans cheering from living rooms and stadiums, the sight of smoke rising from backyards and parking lots—it’s not just about the game. It’s about the food. For me, tailgating isn’t just pre-game eating. It’s a ritual. It’s where fire, food, and community collide. And whether you’re huddled around a grill in the driveway or rolling your smoker into a stadium parking lot, the right food makes it feel like a celebra

There’s a particular kind of magic in hibachi. Maybe it’s the sizzle when shrimp hits a hot griddle. Maybe it’s the quick, confident movements of food being flipped and stirred in a blur. Maybe it’s the way everyone gathers around, drawn in by the smells, the sounds, the show of it all. For a long time, hibachi felt like something you could only get at a restaurant. But the truth is—you can bring that same energy into your own backyard. That’s what I did one weeknight with my

There’s something about smoking a whole chicken that feels almost ceremonial. You light the coals, watch the fire catch, wait for the...