Grilling

A Hop-Filled Guide to America's Favorite Beer

The Best American IPAs, By Region

Still think Goose Island IPA is craft beer? Time to restock your fridge with some real craft American IPAs worth the buzz.

Pointers from Beef Cognoscente Pat LaFrieda

How Dry Aging Beef Works

Dry age for meat so tender you could stick your finger through it.

Meat Issue
Time for Prime

The Best Mail-Order Meat in America

There is no longer any excuse to dine on low-grade meat. Here's how to treat yourself right when it comes to dinner's main event.

Meat Issue
Hunt like a Man, Cook like a Chef, Eat like a King

The Dish: Charcoal-Grilled Pheasant

Pheasant has flown across the world, landing in dozens of cultures' kitchens over the centuries. And for good reason: it's delicious. Bryce Shuman, head chef at NYC's Betony, provides a step-by-step guide to cooking pheasant over a charcoal grill.

Sportsman Issue
Fundamental techniques for grilling

Grilling Basics from The Meat Hook Butcher Shop

Whether you have a cheaper grill or a top-dollar wood-fired jam, one thing should be made clear: grills don’t cook steaks by themselves. Tom Mylan, owner of The Meat Hook in Brooklyn, NY, explains in this excerpt from his book.

The Magnum Opus of Grilling

The Dish: The Man Steak

Comprised of the sirloin with all of its various muscles intact (including the tenderloin), the Man Steak is a beautiful thing to behold. Tom Mylan, owner of The Meat Hook, a whole animal butcher shop in Brooklyn, NY, shares a recipe for one from his cookbook.

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