Category: BBQ technique
Making your own charcuterie takes time, attention and a fair amount of patience. This cold-smoked lomo made from pork tenderloin was one of those projects I looked forward to for weeks. The pork was cured,…
When the weather turns cold, most people pack up their grills for the season. For me, that’s when I get the itch to fire mine back up. Game season brings new ingredients, but cooler weather…
Beer can chicken is one of those grilling techniques that immediately gets people talking. You set a whole chicken upright over an opened can of beer and cook it with the lid closed over indirect…
Choose the right cast iron skillet for grilling by comparing size, weight, handles, cooking surface, seasoning, enamel and the space inside your grill.
In barbecue circles, 203°F (95°C) is often treated as the magic pulled pork temperature. It is also one of the easiest numbers to misunderstand. One pork shoulder may still feel stubbornly tight at that temperature,…
A thick bone-in ribeye cooked gently in wood smoke, seared on blazing-hot cast iron and served Belgian-style with homemade Béarnaise.