Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

It's easy to feel spoilt for choice with all of the barbecue seasonings available out there. If you're unsure which to buy, ...

What’s the difference between Pit Boss and Traeger? Traeger and Pit Boss are two of the most well-known options on the market ...