Sauces & Rubs
Alabama White Sauce: The 1925 Ratio and How to Keep It From Breaking
Alabama white sauce is mayonnaise, cider vinegar, lemon juice, salt and black pepper — Bob Gibson's 1925 recipe from Decatur. The ratio, and how to keep it from br...
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Pork Belly Trimmings: 8 Pitmaster Uses for Every Last Scrap (2026 Guide)A practical guide to using pork belly trimmings — render to lard, fry cracklins, blend into burger fat, build sausage, smoke mini burnt ends, and 4...Read the article
Tide-to-TV Buffalo Wings: A Coastal Cook’s Super Bowl GuideBuffalo wings four ways, in the fryer, the oven, the air fryer and on the grill, with the same hot sauce and butter finish for each. Crisp, juicy Buff...Read the article
Tide-Smoked Fish on the Big Green EggSlow, gentle smoke on a kamado is the safest way to cook fish without drying it, and this covers the temperatures and timings that work. Gentle coasta...Read the article
The Best Fish to Cook for a Party: A Pitmaster’s Guide to Crowd‑Friendly SeafoodHow to choose the right fish, manage heat, and turn out buffet‑worthy salmon, tacos, and more without overcooking a single bite Why Fish Works for a...Read the article
Solar Fuego: Barbecue with the Sun and a Satellite DishTurn a scrap satellite dish and pure sunshine into a borderland-style solar BBQ pit—safe temps, high heat, and tacos included. Mira, this is BBQ str...Read the articleSmoke-Kissed Salmon on the Big Green EggTwo reliable Big Green Egg methods for salmon, gentle hot-smoking and cedar-plank grilling, with fruitwood smoke that does not overpower it. Learn two...Read the articleWhere to Begin
Advanced TechniquesTrimming Beef Brisket: Learn What the Pros Know
Plan the cook
Meat smoking calculatorCut, weight, pit temperature and dinner time in. Out comes when to light the fire, when to wrap, a stall buffer, the pull temperature and the rest window.Open the tool →
Smoking times and temperatures chartEvery cut in one sortable table: smoker temperature, estimated time, the USDA safe minimum and the pitmaster pull temperature, with a download.Open the chart →
BBQ meat calculatorHow many pounds of raw meat to buy for your headcount, adjusted for the cut, the appetites and whether the meat is the main event.Open the tool →
Equilibrium brine calculatorExact salt by weight for a wet or dry brine, the volume equivalent for your salt brand, how long the brine takes to even out, and the cure limits under federal rules.Open the tool →
Steak and burger doneness chartTemperatures, colors and resting times for every level of doneness, plus the ground-beef rule that has no exceptions.Open the chart →
Thanksgiving dinner plannerThe whole meal, not one dish. Pick your menu and headcount, and it back-plans every dish across the oven, smoker, grill, flattop and stove, then builds the shopping list.Open the planner →