Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
After the initial, requisite summer grilling run on hamburgers and hotdogs, dedicated outdoors cooks will turn their gaze to more complex, more involved, more—dare I say it?—interesting dishes. I know, I know—I’ve ranted and raved about the qualities of a good burger, but from a cooking standpoint a burger doesn’t offer the excitement of some…
It’s indisputable that people love BBQ chicken, but all that sticky tomato sauce starts to get old after a while. Well, BBQ chicken never had it so good as it does with this Alabama white sauce. Credited to Big Bob Gibson’s BBQ in Decatur, Alabama, back in 1925, this sauce is unlike anything you’ve tasted…
I am, either by nature or by nurture, prone to hyperbole—especially when it comes to food. If I don’t pay attention to what I’m saying (or typing) I tend toward the grandiose. You may have noticed this in some of my blog articles. So, fully cognizant of that fact, I want to be very clear…
If you’re looking for food for the Fourth, you’ve found it. We’ve collected a few of our favorite recipes and posts for proven cookout winners, and all of them give you the thermal advice you need to cook them perfectly every time. Take a look, and happy cooking! All About Burgers Grilling burgers for the…
If you offer me properly cooked, brisket, pulled pork, or pork ribs and said I could only have one of them, chances are good that I’d pick the ribs. There’s something so satisfying about the gentle tug it takes to pull the meat from the bone, the tactile feel of eating with your fingers, the…
We’ve fried wings. We’ve grilled wings. So it naturally follows that we would eventually smoke some wings, right? Well, that day has come! Here we’ll discuss the advantages and difficulties of smoking chicken wings, and how those difficulties can be resolved with thermal thinking. We’ll follow the cooking method from Susie Bulloch’s Hey Grill Hey,…