Ben Eisendrath
Loving a Good Slaughterhouse
On a drive through Pennsylvania, the author and his father stop at Jamison Lamb, one of the premier providers of fresh lamb to the East Coast, to witness a routine killing.
Ben Eisendrath
On a drive through Pennsylvania, the author and his father stop at Jamison Lamb, one of the premier providers of fresh lamb to the East Coast, to witness a routine killing.
Ben Eisendrath
Sometimes painful, never ideal, and often ridiculous, grilling in the elements is rarely boring. And it definitely builds character.
Ben Eisendrath
The Weber made grilling convenient—but it also banished the flames, the taste, and the mystery of the real thing
Ben Eisendrath
A former dot-com executive learns what it means to save a family business, follow an unexpected path, and discover an unlikely passion for metalwork
Courtesy of Grillworks
Gas stoves, thermometers, gleaming kitchens. They've all distanced us from the pleasures of cooking over wood. A case for embracing flames—and uncertainty.
Grillworks Inc.
A grilling expert explains that grilling a steak is like barrel-aging wine: The wood and its impurities lead to better flavor.
>FooDiE/flickr
A longtime hunter, whose father invented a serious wood-burning grill, explains how to marinate and grill the red meat of poultry, farmed or wild
Grillworks Inc
The maker of a wood-burning grill loved by leading chefs shares the joy of cooking with wood—and a technique for ribs
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