The Weekly Burn

The wild and wonderful world of grilling anything, anywhere, anytime.

The Barbecue Connection: South America and Santa Maria

The other day, as I was driving north to San Francisco, I saw a billboard that made me do a double take. It was a giant image of skewered meat. It looked surprisingly like the barbecue served at the Santa Maria Elks Lodge, 300 miles to the south—a food that lingers indelibly in my mind (and, um, body; I ate nearly 300 pounds of meat while researching our story on the subject).

Cookbook Sneak Peek: Grilled Prime Rib and Yorkshire Pudding

We raised our Champagne glasses and grilling tongs this week as we signed off on the very last pages of our new outdoors cookbook, which will be in stores at the end of April. It’s loaded with exciting, adventurous recipes that we think you’re going to want to make again and again. One of our favorites is this grilled prime rib and Yorkshire pudding from reader Bob House.

Fire Up the Holiday Grill: 2 Splurge-Worthy Beef Tenderloins

There are plenty of ways to drop cash this time of year, and one particularly juicy one is a center-cut beef tenderloin.

Santa Maria-Style Barbecue on a Giant Skewer

A guide to making Santa Maria BBQ

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