Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
How to Smoke Corned Beef Corned beef and pastrami share the same origin. Both begin as beef that has been cured in a salt brine. The difference comes after curing. Once the cured beef is coated in a peppery spice rub and smoked, it becomes pastrami. That means the brisket you buy labeled “corned beef”…
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…
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. Slabs of ribs, dry rubbed and spicy; whole racks of ribs, glazed with tangy-sweet sauce; riblets for gnawing while you pick at…
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…