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Five creative side dishes from the barbecue

Three marinades for every steak

Beyond Meat & Co: What to look for in meat substitutes on the barbecue

Perfect branding from the cast-iron grid

Spare ribs according to the 3-2-1 method

Five tips to becoming a professional barbecue host

Barbecued tex-mex burritos

Ash ageing, aqua ageing, luma ageing: Three modern meat maturation methods at a glance

Cooking wild game on a barbecue? Five myths checked

Marinated tempeh from the barbecue

Barbecued "Spatchcock" chicken

Grilled fennel with olive oil, lime and sea salt