Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
If there is one cut of meat that straight-up looks good, that cut is the tomahawk steak. It has steadily gained popularity, especially in the age of food-selfies. What better for your Instagram than a picture of you holding a giant piece of savory, crusty-seasoned beef on a bone? But there is more to the…
Brisket is meat alchemy. You take a tough, useless cut of meat full of iron-like connective tissue and turn it into smooth, soft, smoky, savory meat pudding! But, if there’s anything to dislike about brisket, it has to be that it takes seemingly forever to cook. 12 hours? 18 hours?!? There’s no way to cook…
This may not come as a surprise, but Canadian bacon is not called Canadian bacon in Canada. Oh, and it is not a round, tube-shaped ham. Far from the floppy, soggy ham you’ve seen strewn about on pizza, or unjustly represented by the weird, perfectly circular meat slices on eggs Benedict, real Canadian bacon—and even…
Throughout the South, a key player on any BBQ menu is always a smoked sausage. Whether cheesy jalepeño, smoked garlic, applewood chicken, or any other variety, a great smokehouse will always feature a fantastic sausage, usually made in-house. But just because your backyard isn’t a famous Southern smokehouse doesn’t mean you shouldn’t have a great…
When I was in cooking school taking the unbelievably delicious class called “Meats and Seafood,” our instructor talked to us about the logistics of running a catered buffet. “One of the best things you can put on a buffet,” he told us, “is a good meatball. They’re easy to make and people go crazy for…
Any competition cook or experienced BBQ amateur can tell you that smoking meat in a traditional wood- or charcoal-burning smoker is a long process that requires a lot of sustained attention. Beyond the preparation and careful monitoring of whatever it is you’re actually smoking, the challenge of maintaining a stable cooking environment for extended periods…