Category: Smoking & Low and Slow
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…
Cooking a whole chicken on the grill may look intimidating, especially when you need to get the lean breast and fattier thighs done at the same time. Leave it over direct heat and you risk…
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.
A showstopping whole side of salmon with gentle cedar smoke, fresh citrus and a buttery-soft center Most cedar plank salmon recipes lay the board flat on a grill grate. However, this version turns the technique…
Every New Year’s Eve, we get together with friends to close out the year around a table filled with good food. When it was our turn to cook, I finally had the excuse I needed…
Some days are packed with appointments and there simply is not much time left to cook. Maybe you have just dropped the kids off at practice, or you need a quick lunch between jobs. A…
A water pan in your smoker: some pitmasters swear by it, while others say it does absolutely nothing. Here in Belgium, it probably gets less attention than it does in the American barbecue scene. Still,…
Discover why the classic 3-2-1 method can ruin leaner baby back ribs and how tweaking it to a 2-1-0.5 schedule gives you tender meat with a clean competition bite, rich bark, and delicious hot honey flavor.
Whenever we have guests over, I love serving a whole side of hot-smoked salmon. It looks impressive on the table and, when cooked properly, tastes phenomenal. In this guide, I’ll show you why smoking salmon…
Experienced pitmasters probably know pulled pork inside out. For newer BBQ cooks, however, it is one of those dishes that can feel like a real milestone. I still remember the uncertainty surrounding my first attempt.…