Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
Have you cured your own corned beef yet? You should give it a try! but even if you don’t cure your own, you may want to try this unorthodox method for cooking it. Whether you have a home-cured piece or snagged a pre-cured one from the store, smoking your corned beef is sure to make…
Dan Phelps, of LearningToSmoke.com, has done it again! We’re always happy to have great barbecuers and grillers Bring the Heat and show us their favorite dishes, and this was no exception. Dan prepared some juicy, flavorful, perfectly cooked beef tri-tip sandwiches and we were the beneficiaries. But you can be too! Watch the video, then…
Watch Harry Soo on the ThermoWorks BBQ patio show us his beautiful two-lovers fish. It’s a dish of two whole grilled fish, swimming after each other in a pool of sweet chili sauce. It’s a gorgeous presentation as well as a delicious meal. To make sure the fish was cooked just right—not undercooked or dried…
Brisket, pork butt, ribs. These are the holy trinity of BBQ, and with good reason. These collagen-rich cuts thrive in the low, smoky heat of the BBQ cooker, slowly melting into gelatin-infused, bark-encrusted savory treats. And in no other BBQ cut do you get the bark-to-meat ratio that you do with ribs: slabs of ribs, dry rubbed…
We’re always happy to cook up a batch of wings, and we love to grill. So when we had the chance to make these lemon-pepper grilled chicken wings, we jumped on it. And as much as we love a good spicy Buffalo-style wing, sometimes it’s nice to have some wings that aren’t fighting back when…
Though brisket and ribs tend to get all the attention, we love a good hot link sausage when it’s time for BBQ. Who wouldn’t?!? They’re über-flavorful and they tend to exhibit a little more differentiation from BBQ joint to BBQ joint. At every roadside BBQ stand, the question of how the sausage will taste looms…
