NEW YORK — There is barbecue, low and slow, and then there is grilling, hot and quick. Now, both methods meet in an unusual approach taken by Cenobio Canalizo, the chef at Morgan’s Brooklyn Barbecue.

Smoking steak is a traditional culinary art that has been practiced since prehistoric times. This tried-and-true technique ...

Just in time for your Labor Day cookout, this recipe is for you whether you are a hardcore carnivore or just love ribeye steaks. Gently caressed with oak smoke and then reverse seared in a screaming ...

Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions. Preheat smoker to 225°F. Combine paprika, pepper and salt in small bowl. Coat steaks with spice mixture. Place ...

But it is just as traditional to get those seasoned steaks finished in a smoker, maintaining a temperature with oak or mesquite. After a very brief cooking period that allows smoke and heat to ...

Have you ever ordered a steak at a restaurant and felt like it just had a little something extra? While every place has its secrets, smoked salt is a reliable addition to your spice cabinet that can ...

Gustavo Tosta's debut cookbook, "Guga: Breaking the Barbecue Rules." Summer is officially here, and for food fans that means everything from simple recipes that let seasonality shine with farmers ...