Bar Food & Recipes
Pellet Grills Explained: How They Work and What to Cook First
How a pellet grill turns compressed sawdust into steady heat, why the smoke fades as the dial climbs, and four easy first cooks for game day.
9 minKeep reading
Megan Tremblay
Megan worked the fryer and the flat-top in busy pub kitchens before she moved into recipe testing. She writes about wings, nachos, burgers and live fire, with timings and temperatures that hold up at home.
Articles by Megan
Bar Food & Recipes
Loaded Nachos That Stay Crisp: A Layering Method
Soggy nachos come from steam, wet toppings and one thick pile. This layering method keeps the chips crisp from the first scoop to the last.
9 minKeep reading
Bar Food & Recipes
Electric Smokers for Beginners: A Game-Day Guide
How an electric smoker works, how much smoke is enough, and a plan for wings, pulled pork sliders, sausages and smoked queso ready by tip-off.
9 minKeep reading
Bar Food & Recipes
Charcoal Grilling for Beginners: Tips and Tricks for Game Day
A first-timer's guide to charcoal: lump or briquettes, a chimney start, a two-zone fire and a cooking plan that has everything off the grill by tip-off.
9 minKeep reading
Bar Food & Recipes
Chicken Wings at Home: Fried, Baked and Smoked, Compared
Fried, baked or smoked: how each wing method compares on crunch, time and mess, plus sauce ratios and how to keep a big batch crisp until halftime.
9 minKeep reading