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Swicy — sweet plus spicy — is the dominant 2026 BBQ flavor trend. Three sauces define it: Honey-Habanero glaze, Pineapple-Chipotle BBQ sauce, and Hot Honey + Bourbon mop. The chiles, the sweets, the acid — and how to build your own.
A great Memorial Day brisket isn’t a single 14-hour cook — it’s 30 days of preparation that starts today. Order your brisket, book your fuel, run two practice cooks. The day-by-day calendar pitmasters use to deliver flawless brisket on the holiday.
Smoked carrot steaks are the surprise plant-based BBQ entrée of 2026 — slow-cooked over hardwood until the sugars caramelize and the bark eats remarkably like brisket. Recipe with bourbon-maple glaze plus three variations.
It is worth knowing how grilling on Himalayan salt block changes what comes off the grill. The block seasons from below as it cooks, which suits seafood and vegetables and works on desserts too. Five recipes below, with the preheating and handling notes that decide whether the block survives them. Preparing for Grilling on Himalayan…
Himalayan salt block foods turn your grill into a meeting place for sea and flame, where a pink slab of ancient minerals seasons each bite with the ocean’s quiet grace. The block does something no other grilling surface does: it seasons from underneath, gradually, while the food cooks. The Himalayan salt block, kissed by briny…
Ahi tuna on a salt block is a fast cook that goes wrong easily, because the block is doing the seasoning as well as the searing. So smoking ahi tuna on a salt block keeps the seasoning deliberately light, because the smoke and the block do most of it. The method, the timings and the…
Fire up your grill, pitmasters, because smoked pork loin on a Big Green Egg is a short cook with a narrow margin. Loin is lean, so the difference between juicy and dry is about ten degrees. The ceramic holds heat steadily enough to make that manageable, and hickory suits pork without burying it. Every step…
Grilled chicken goes wrong for one reason more than any other: direct heat all the way through. Two zones, and a thermometer, fixes most of it. Breast at 165°F, thigh nearer 175°F, and everything else below is in service of hitting those evenly. Prep, technique, and what to do when the skin is burning before…
This BBQ guide for beginners comes down to three things: a cooker that holds a steady 225 to 250°F, a thermometer, and the patience to leave the lid down. Everything else is detail. Below: what to buy first, the internal temperatures that matter, three recipes that are hard to ruin, and the mistakes almost everyone…
Grillin’ season’s rollin’ in hot, folks, and BBQ beer pairings are your ticket to a killer cookout. For instance, a crisp lager sidles up to smoky ribs like they were made for each other. Meanwhile, a hoppy IPA’s got the guts to tame spicy pork. So, let’s dig into the best tips to match your…
Plenty of folks out back shy away from cookin’ up Sweet and Spicy BBQ Baby Back Ribs, worried they’ll end up with a pile of tough, chewy bones. They play it safe with sausages or burgers instead. That caution is misplaced. Baby backs are the most forgiving rack on the counter, and this recipe is…
Get ready to roll up your sleeves and dive into a smoky, flavor-packed ride with these downright addictive Smoky Red Chicken Wings. These are a slow-cook wing rather than a fast one: brined, smoked, then finished hot. It takes most of an afternoon and it is worth the time. Step by step below, including the…
