Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
Are you the kind of person who spends most of your time packing for a camping trip on the food? Do you take more than one cooler into the woods with you? Are you of the opinion that all food cooked outside is intrinsically tastier than food cooked indoors? If so, you’re in good company!…
We love corned beef, whether for St. Patrick’s day or just for a great sandwich any time of year. And you’ve hopefully read about our process for curing your own corned beef. If not, you should give it a try! But even if you don’t cure your own brisket, instead opting for a pre-pickled uncooked…
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; 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 follow…
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…
Ribs: in no other BBQ cut do you get the bark-to-meat ratio that you do with this meat. Here, we’ll tell you the temperature secrets to making the best baby back ribs you’ve ever had. Why We Love Ribs Brisket, pork butt, ribs. These are the holy trinity of BBQ, and with good reason. These…
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…
