INGREDIENTS 2 racks St. Louis Style Pork Spareribs Yellow Mustard Dry Rub for Ribs 8 oz Apple Juice BBQ Sauce   DIRECTIONS Step 1 Pat the ribs dry with paper towels and remove the membrane from the back of each rack if needed. Step 2 Apply an even coat of Yellow Mustard to the … Read more

Smoking meats is an age-old method that brings unparalleled flavor and tenderness to the table. It’s not just about cooking; it’s about creating a taste experience that stands out. When you smoke meat, the flavors come alive, and the textures become incredibly rich. It’s a culinary adventure worth embarking on. The magic of smoking lies … Read more

Smoking meat isn’t just a modern cooking method—it’s got a history as rich and smoky as the flavors themselves. This age-old technique has been around since humans discovered fire and food preservation, making it more than just a way to prepare food but a part of human survival and culture. At its core, smoking meat … Read more

  INGREDIENTS 1 pound pork breakfast sausage 1 red bell pepper (seeded and diced) 20 ounces frozen shredded potatoes 12 large eggs 1 cup milk 1 cup heavy cream 2 cups colby jack cheese (grated) 1 cup sharp cheddar cheese (grated) 1 Tablespoon of your favorite beef rub (or 1 teaspoon each of salt and … Read more

Smoking and grilling, they’re not just ways to cook, they’re culinary arts with roots deep in history. Smoking slow-cooks food over indirect heat, famous for leaving that rich, smoky taste. It’s all about patience and letting the meat soak up the flavors from smoldering wood or charcoal. On the flip side, grilling is like fireworks—a … Read more

  INGREDIENTS Ribeye steaks (1 per person, ¾ inch or thicker is best [other steak cuts will also work ok]) Kosher salt (Morton blue box) Your favorite beef rub Large cast iron pan or a screaming hot fire Vegetable oil   INSTRUCTIONS Step 1 Dry brine the steaks by sprinkling about 1 tsp of kosher … Read more

Creating the perfect backyard smoking and grilling setup starts with understanding your space. Evaluating the size and layout of your backyard is crucial. Think about where you want to place each element. Is there enough room to move comfortably without bumping into things? Keeping a clear and logical flow can make cooking a lot more … Read more

  INGREDIENTS 3/4 Cups Worcestershire Sauce 3/4 Cups Low Sodium Soy Sauce 1 Tbsp Smoked Paprika (or to taste) 1 Tbsp Honey (or more to taste) 2 Tsp Ground Black Pepper 2 Tsp Crushed Red Pepper Flakes 1 Tsp Garlic Powder 1 Tsp Onion Powder 2 lbs Boneless Beef Top Round (thinly sliced)   INSTRUCTIONS … Read more

Smart thermometers are transforming the way folks enjoy the art of meat smoking. Unlike traditional thermometers that you have to check manually, smart thermometers connect to your smartphone or tablet. This means you can keep an eye on your meat’s temperature without hovering over the grill every few minutes. Delving into the tech headspace, these … Read more

  INGREDIENTS 30 ounces ground beef ((20% fat)) 1 Tbsp kosher salt freshly ground black pepper ((to taste)) 6 slices cheese 6 sesame seed buns 3 Tbsp softened butter   INSTRUCTIONS Step 1 Turn the smoker on and preheat to 225℉. If you have a super smoke option on your smoker, this would be a … Read more