There’s one cut of meat that is universally misunderstood, it’s ribs. Believe me, barbecue is both a science and an art. Ignore the oven-baked shortcuts, the liquid smoke, and for…
I've watched plenty of backyard cooks ruin a good chicken. It often ends up burnt on the outside, dry inside, or sometimes with rubbery skin covering undercooked meat. Grilling chicken…
Master the Craft: Smoking the Perfect Brisket, from a Pitmaster's PerspectiveI’ve been smoking briskets for over twenty years, and believe me, it's both a science and an art. Ignore…
