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Crisp skin on grilled wings comes from three things: a brine, drying them properly afterwards, and finishing them over direct heat. Brisket is a long cook and a steak is a fast one, but neither is as easy to get wrong as a wing. Soggy skin is the usual outcome and it is nearly always…
Grade and cut get all the attention, but the breed decides how much intramuscular fat is there to begin with, which is what a long smoke needs. Most people never see the breed on a label, and on supermarket beef you usually cannot. Where you can, it is worth knowing what you are choosing between….
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…
What is the Barbeque of Barbecue? Both spellings are correct. “Barbecue” traces back through the Spanish barbacoa to a Taíno word for a wooden frame over a fire; “barbeque” is the down-home way we holler it ‘round here when the smoke’s curlin’ and the beer’s ice-cold—gritty, real, and dang proud. Both spellings appear below, because…
A marinade needs three parts: an acid, a fat, and salt. Everything else is flavor. Below are the combinations worth keeping. An hour is the minimum for chicken and overnight is better, though past about 12 hours the acid starts changing the texture rather than the taste. Herb & Lemon Marinade Ingredients for Your Chicken…
Cookies on a grill sounds like a stunt and is not. On a soaked plank over indirect heat they pick up smoke that an oven cannot give them. Which is the case for bacon chocolate chip cookies. Except, hold up, there is! When you grill these bad boys low and slow, you get that smoky,…
10 Badass Creative BBQ Recipes to Wow Your Crowd Ten recipes that are not burgers, ribs or brisket: porchetta, lamb kleftiko, grilled gumbo and seven more worth the effort. Here are 10 Creative BBQ Recipes for anyone whose cookouts have settled into a rut. They range from Italian porchetta to grilled gumbo, and…
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…
Smoked ribs with a ramen slaw sounds like a stunt until you eat it. The slaw is doing what a vinegar slaw does, with more texture and more heat. Applewood-smoked pork ribs alongside a crunchy raw-noodle slaw: Kansas City method, Japanese seasoning. For over 30 years, I’ve been perfectin’ ribs, and now, with a Japanese…
Smoking the tomatoes before they go into the salsa is the whole difference. Thirty minutes over hickory changes it from a dip into something that belongs next to barbecue. Hickory-smoked tomatoes and roasted garlic, and nothing else clever. If you want that low-and-slow character already, so let’s get that fire goin’ and dive into this…
Get ready for a BBQ treat that’s sweet, smoky, and sticky! Our Low and Slow Pork Belly Burnt Ends are the perfect mix of flavors, topped with a honey glaze and your favorite BBQ sauce. Perfect for any backyard barbecue or summer hangout, these bites are sure to have everyone coming back for more! Ingredients…
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….
