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How to safely can BBQ sauce with the water-bath method: acidification, step-by-step processing, altitude adjustments, and storage.
Read More →Tested BBQ recipes for the smoker, grill and griddle — beef, pork, poultry, sides and desserts, with the temps and timings that actually work.
Get ready to sink your teeth into somethin’ that’ll make your taste buds sing! These baby back ribs of pork are Kansas City style, finished with a homemade Dr Pepper sauce. The soda is not a gimmick: the sugar caramelizes and the acidity cuts through the fat, which is exactly what a sauce is for….
Grilled corn is better than boiled for one reason: direct heat caramelizes the sugars in the kernels instead of leaching them into water. Which brings us to grilled corn on the cob. Corn straight off the flame, slathered in a chili-lime butter that cuts the sweetness. Adapted from a James Martin recipe, with more heat….
Jerk is a marinade and a method, not a sauce. The paste goes on 24 hours ahead and the chicken cooks over medium heat, not high, so the spices do not scorch. Habaneros carry the heat and allspice carries everything else. Both are non-negotiable if you want it to taste like jerk. Ingredients for Spicy…
Small potatoes, baked whole, hollowed and refilled. Call them mini stuffed baked potatoes or mini baked potatoes stuffed; both names are in use and neither is wrong. They are the most reliable thing you can put on a table next to barbecue, because they can be assembled ahead and finished at the last minute. Make…
Ever wondered how to take your apple pie to the next level? Well, partner, grilling it with beef tallow is the ticket—for it adds a smoky depth that’ll make this classic dessert sing. If you’re hankerin’ for somethin’ both traditional and a little wild, this beef tallow apple pie is your huckleberry. Inspired by Christie…
Are you searchin’ for an appetizer that’ll steal the show at your next gatherin’? This Smoked Nashville Hot Chicken recipe is your answer, folks! Perfect for campin’ trips, tailgates, or cozy game days at home, it’s a guaranteed crowd-pleaser. We’re walkin’ you through craftin’ this spicy, smoky masterpiece on the Green Mountain Pellet Grill. With…
Trimming is not preparation for the cook; it is part of it. Hard fat will not render in twelve hours, and an uneven fat cap will cook unevenly no matter how well you manage the fire. Twenty minutes with a sharp knife decides more about the result than most of what happens afterwards. Spend a…
Lookin’ for a grilling recipe that’ll knock your boots off? Whisky BBQ Beef Ribs bring a bold, smoky punch to your BBQ with a sauce that’s got whisky runnin’ through its veins. This dish ain’t just food—it’s a dang experience, perfect for wowing your crew or treatin’ yourself to somethin’ downright special. So, let’s get…
A compound butter is softened butter with something mixed through it, chilled back into a log. It is the cheapest way to add flavor to anything off a grill. Use it to baste a brisket, melt it over roasted vegetables, or stir it through pasta. It takes five minutes and keeps for weeks, which is…
Wings are a crowd-pleaser, but these Dr Pepper BBQ Wings kick it up a notch. The sauce below uses Dr Pepper reduced down, which sounds like a novelty and is not: the sugar caramelizes into a lacquer and the acidity cuts the fat off the skin. It is a fast finish on a slow cook….
