Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
Anytime is a good time for tender, juicy, smoky brisket, and we have the thermal tips you need to get it right. So grab a “full packer” from your butcher, and get smoking! Brisket is a rite of passage for anyone with a smoker. It’s the ultimate challenge: taking what is arguably the toughest piece…
Who doesn’t love tender, juicy, melt-in-your-mouth, smoked pulled pork? But traditional cook times for this BBQ staple can have you up in the wee hours of the morning checking your smoker. Thanks to accurate temperature tools and careful monitoring of the temperature of both the smoker and the meat inside it, we were able to cut 7 hours…
What are you having for dinner tonight? Chances are, it’s chicken. According to the USDA, chicken is the number one protein consumed by Americans. We eat this little bird grilled, sautéed, deep-fried, roasted, poached, skewered, in a sandwich, and in salads. And what’s not to love? Chicken is lean, inexpensive, readily available, and packed with protein….
Father’s Day is here, and we all know what that means… BBQs will be out and ribs will be fired up across the nation. But that leads us to the age-old question. When do you know the ribs are done? Ignore the USDA safety temperatures. Baby Back Ribs may be safe to eat at 145°F but they won’t be tender nor as flavorful as they should be. The collagen and fats have not yet melted into the meat. Connective tissues will be tough.
Halibut is a great fish to incorporate into any recipe that calls for whitefish, and can even be used as a substitute for chicken in the right dish. When grilled properly it is firm and flaky, and surprisingly mild.
Propane grills aren’t just for burgers and brats anymore. With a few tricks, you can mimic the heat flow of a traditional smoker and produce quality cuts of slow smoked barbecue.
