BBQ

Luke Powell is a master of smoked, cold-cut, and pressed meat.

Prodigy from Mobb Deep visits the MUNCHIES Test Kitchen to enlighten us on how to cook BBQ salmon as if you were in prison.

Turns out, moose tastes pretty good.

Daniel Delaney—founder of Delaney Barbecue and Delaney Chicken in New York— invites us into his kitchen to show us how to make the ultimate summer lunch.

One food hacker demonstrates how to change the taste of food by spraying it with perfume.

Today we talk with Torche's drummer, Ricky Smith about the rich history of Churchill's Pub, also known as the CBGB of Miami.

New York City's Koreatown is filled with food, fun, and lots of alcohol.

Matty walks us through how to make a modern day summer classic - Back Alley Ribs.

Everyone thinks they know how to start a charcoal grill, but most don't do it properly. Our resident grill expert J. Pereira will teach you the right way.

Backyard grilling expert J. Pereira is back to teach us how to properly grill a bird that gets its flavor and moisture from a can of cheap beer.

Watch Tony Trujillo, a pro skater and member of the band Bad Shit, make simple and fast Mission-style tacos for his family in their San Francisco backyard.

A crisp, refreshing kale slaw paired with smoky bbq pulled mushroom makes this vegan sandwich a winner.