Today we’re skipping the chemistry lesson and cutting straight to the flavour. This recipe’s all about the snap of the tongs and the soul of the pit. In classic Bobby H style, we’ve stripped away the filler to leave only...

Wrap the fancy silverware in a crisp, white tablecloth and bury it beside the tulips, it’s time to get unfussy with a backyard classic. We’ll let Bobby H House Red set up the crimson glaze with clean, bold flavours and...

“Good BBQ is more than chicken and ribs. It’s a sprawling palette of flavour, colour and texture. That’s from Bobby H’s new book, Flavour Doesn’t Know Where It Comes From, Nor Does it Care. In this recipe, Peachanero does the...

Sometimes the best meal in the world can be as simple as fried meat and melted cheese. Thank you Mr. Bourdain. This recipe gets the job done by taking the working man’s caviar—thin-sliced mortadella—and hitting it in the mouth with a savory...

When most people see a rack of ribs, they just see ribs. Bobby H sees possibility. He sees the ribs inside the ribs—the meat yearning to be revealed. He sees transformation through flame and smoke and honey and thick-cut bacon...

You don’t always need a smoker or 72-hour brine to command grilling respect. Bobby H once said, as he laughed in conformity’s face, ‘sometimes you just need to smash a bottle of tangy House Red over the BBQ establishment’s fat...