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Derrick Riches

What do you want to see more of?

By December 25, 2013

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It's that time of year again to look back at the old and forward to the new. As I start planning for the 2014 outdoor cooking season I would love to hear from you about what I can do to give you more of what you want. Are you looking for more recipes or how-to's? Do you want more reviews of grills, smokers, restaurants or cooking supplies? Or would more pictures help you better. I want you to be as successful in your outdoor cooking as possible and I want to know what I can do to help you, so this week's question is:

POLL: What do you want to see more of?
1- Recipes
2- News
3- Techniques and How-to's
4- Reviews of Equipment
5- Buying guides for supplies and accessories
6- Restaurant Reviews
7- Pictures
8- Other (Please Specify in the Comments)


December 30, 2007 at 11:33 am
(1) Dave says:

I like the breadth of reviews for grills. The grill reviews are your strength. I would like to see a bit more objective and opinionated on the reviews. At times, it seems you are a cheerleader. How about adding two good and two bad things about each grill? As a side note, you were dead on for the review of the grill I purchased.

I have always thought your article on ‘Top 10 Accessories for the Grill” was the best of the year. I have looked it up a couple times even though it is not in the menu system.

I would like to see more technique rather than another bland colorless recipes. I can find thousands of sites that have recipes for grilling. Not many explain the practical differences between rotisserie the whole chicken and the beer can technique. Ten things you can cook in a square rotisserie basket. How to not burn a 1-1/2″ thick steak on a 25,000 BTU infra red burner.

Speaking of recipes, where are the pictures for the recipes?

I have always thought your article on ‘Top 10 Accessories for the Grill” was the best of the year. I have looked it up a couple times even though it is not in the menu system.

I would like to see more technique rather than another bland colorless recipes. Speaking of recipes, where are the pictures for the recipes?

December 31, 2009 at 12:39 pm
(2) GYSC says:

As proud new owner of the Bubba Keg grill, any tips on using that thing will be appreciated.

January 2, 2010 at 9:51 am
(3) joey says:

love your site. i come back time and time again. very informative. i subscribe to your newsletter also. keep up the good work.

January 2, 2010 at 3:25 pm
(4) Phil Perrin says:

More techniques. I’m a pretty good griller,but I’m always looking to improve my “game”.

January 10, 2010 at 12:15 am
(5) Ram MTz says:

Techniques especially different ways to cook outside ie. the dutch oven.

January 5, 2011 at 11:18 am
(6) Jim Howell says:

I really appreciate the expertise and depth of what you bring. If you could add a few more recipes in the area of smoked meat, that would be great. For instance, I know down in Florida they smoke mullet and you can even find it in grocery stores. Further north they look at you kind of funny and say that’s a bait fish. Some expanded information on the different woods and what they can be applied to would be neat too. I personally love salmon smoked with alder wood. I discovered that while fishing in Oregon.

January 5, 2011 at 12:25 pm
(7) Lawrence says:

Would like to see Chili and Bar-B-Que Cook offs listed state by state and before the events take place ( giving time to get there)

January 5, 2011 at 12:41 pm
(8) MartyB says:

I get a ton of value out of the recipes listed here… and love to try new things that I wouldn’t have tried without reading Derrick’s descriptions. The equipment stuff is good, but I’ve gotta believe most readers already have decent grilling and smoking equipment.

So… bottom line: more emphasis on recipes and techniques.

January 5, 2011 at 1:34 pm
(9) KC says:

I like the variety of information in your columns. I would appreciate more tips on smoking. I am the proud new owner of a Green Mountain pellet grill, and love it. So far I have cooked turkey, roasts, steaks, burgers and chicken on it, and they have all turned out good. I would appreciate more information on pellet grills.

January 5, 2011 at 1:46 pm
(10) Bob says:

I do not agree with those who say we have enough recipes. The huge number of new cookbooks published every year makes it obvious that cooks are always looking for new and different recipes. The key words here are “new” and “different”. At age 86 I do not intend to buy any more equipment, and although I find the reviews interesting, the interest is strictly academic.

January 5, 2011 at 6:56 pm
(11) Steve says:

Please provide information about BBQ smokers that can be used by apartment dwellers. Thank you.

January 11, 2012 at 1:03 pm
(12) Raymond Ravensdale says:

Being a Canadian I would be interested in knowing if there are any brands of barbecues that hold their heat better than most. Our Climate is colder than most and most barbecues cool down too quickly. Thanks for your wonderful reviews and recipes. Sincerely, Raymond J. Ravensdale

January 18, 2012 at 10:08 am
(13) bill holton says:

I like what you do. kind of a variety of different aspects of grilling. As far as I am concerned, there is only one kind of grill and that is a Big Green Egg. The best for all grilling.

January 18, 2012 at 1:17 pm
(14) Bill B. says:

I have a Char-Griller Duo(combination 3-burner gas grill & an offset charcoal smoker) & a Char-Broil Big Easy. Can cook most anything I need to with this combination.

January 9, 2013 at 1:37 pm
(15) steveieareno says:

I bought a new weber summit s 670, got a better than half price deal on the big thing. Best grill I every owned, and I have had a lot. Still love cooking on hardwood coal for red meat.

December 25, 2013 at 1:44 pm
(16) Shadows says:

I would like to see the ability to review recipes come back!

January 1, 2014 at 11:30 am
(17) Steve says:

I really enjoy your site and read it each day. I have used many, many of the recipes you have printed. Please keep up the good work!

January 1, 2014 at 12:35 pm
(18) Billy Barnes says:

Where to, how to, and who to hire to fix and clean your grill.

January 2, 2014 at 12:11 am
(19) Tommy says:

Hi Derrick – Love your email and look forward to it every week and read it top to bottom. More recipes would be nice and with pictures would be even nicer! Had a very delicious steak at a high-end Steak House recently and would love to know their “secret”. Is it the marinade or rub or what. Any suggestions? Cheers, Tommy.

January 2, 2014 at 7:36 am
(20) Jack says:

Hi Derrick,

Just keep doing what you do. I save all of your e-mails to a folder and go thru them every once in a while to try a recipe. I am in the process of building my cook shed. I’ve been bbquing and smoking in there for a year or so. I have built a vent hood and as soon as I can get it to work properly I will be cookin more.

Thanks for all you do.


January 12, 2014 at 12:20 pm
(21) Craig says:

I am waiting for the Kamado Joe Jr. to match my classic.
#12…. I am also in Canada and the KJ Classic is my go to cooker/grill/smoker. Holds temp like your oven even in nice blizzard. Since getting this my big Napolean is now a hotdog grill

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