Thrill of the Grill
Season 5, Ep. 508
Test cook Bridget Lancaster shows host Christopher Kimball how to make the best South Carolina Pulled Pork. Then, equipment expert Adam Ried reveals his top picks for portable charcoal grills. Next, tasting expert Jack Bishop challenges Chris to a tasting of ice cream bars. And finally, test cook Julia Collin Davison uncovers the secrets to perfect Grilled Chicken Wings.
Slathering a tangy mustard-based sauce on barbecued pork is a good start, but this regional specialty demands more than just a last-minute dose of bold flavors.
Fat and fire don’t mix. We wanted pleasantly smoky wings—not sooty ones.
Can smaller, portable charcoal grills match the performance of their full-size cousins?
Is it the vanilla ice cream or the milk chocolate coating that matters most?