Smoked bacon-wrapped turkey breast
Turkey breast is wrapped snuggly in a bacon weave blanket and finished with a smoke bath.
Turkey breast is wrapped snuggly in a bacon weave blanket and finished with a smoke bath.
Learn how to perfectly cook a tomahawk (and ANY thick cut steak) using a smoke and sear method. It can be intimidating to …
Fort Worth is experiencing a renaissance of incredible barbecue, and fast becoming one of the MUST VISIT destinations for Texas BBQ pilgrimages. Fort Worth …
VIDEO – is Fort Worth the best keep secret of Texas BBQ? Read More »
Following a few easy steps will have you achieving smoked prime rib perfection in no time. It’s all about the seasoning, smoke and temperature.
Lamb ribs are one of the most incredibly flavorful cuts on the animal – fatty and rich enough to smoke to perfection in 3 hours.
These smoked wings are a tasty treat you can enjoy two ways – dry rubbed or finished with a generous coating of barbecue sauce.
The crowning glory of any Texas BBQ platter is a beef rib big enough to make a Flintstone jealous. Here’s how to smoke BBQ beef ribs, Texas style.
Don’t ruin expensive meat trying to figure out your pit hot spots. For under $5 and in 20 minutes, find ALL the hot spots in your BBQ smoker.
The perfect combo of sweet and heat with a shimmering lacquered glaze makes these barbecued Pepper Jelly Pork Ribs irresistible.
The JP signature is a refined take on the traditional P&S offset smoker, with functional and practical upgrades. Learn more.
Introducing the newest addition to the Hardcore Carnivore meat seasonings line – HC Red! Designed for white meats and particularly pork butts & ribs.
Along with taste and texture, appearance plays a part the final score in comp barbecue. Here’s 5 tips to get your competition box looking great.
Learn the tricks to trimming pork ribs into a neatly rectangular rack, perfect for competition barbecue
Introducing the new meat rub, Hardcore Carnivore™: Black. This jet black colored, charcoal based seasoning rub will totally transform your meats.
Kosher salt is an ingredient in most barbecue and general cooking recipes. But what exactly is it, and why is it important to know the difference?
My complete list of books about barbecue, grilling, meat and general cookery, split into easy to follow sections.
Lance Kirkpatrick of Stiles Switch shows me just how hard it is to be a pit boss for a living, and reveals a few secrets along the way.
You haven’t lived until you’ve tried mesquite-smoked prime rib.
In the piney woods of East Texas, great barbecue awaits.
Peach paper is the ultimate BBQ accessory right now and no, it’s not made from peaches. But it might just up your smoking meats game.
Sometimes it pays to get out of the city – especially when you get to eat barbecue at Opie’s.
Everything you ever need to know about eating BBQ in Austin – the superstars, the hidden gems, and the old classics.
Because not all ‘cue is created equal.
Join me and a hanging beef carcass to find out where exactly brisket comes from, and how it’s cut.
There’s no one item at La Barbecue you must order, because you have to try it all.
You’ll never have to make the cruel choice between having tacos or barbecue for dinner, because now you can have both.
Lamb isn’t the most famous of barbecue meats, but it’s fatty and rich meat is magic in the smoker. Pulled lamb sandwich, anyone?
Push open the creaky wire door and step inside the grand cathedral of Texas BBQ.
There’s not much that is worth battling traffic on I-35 for, but this BBQ just might be it.
Delving reluctantly into the BBQ world outside Texas, I liked what I found in Kansas City
And it’s not the butcher, or the owner, or even the pitmaster himself…