How Brining Works and When It's Worth Doing Why spend hours waiting for your turkey or chicken to soak in...
If you think cooking lamb has to be complicated, this recipe will change your mind. My buddy Bobby T stopped...
We’re doing something a little different on this episode of Cooking With Friends. I’ve got my buddy Matt Kuesk, Senior...
Slow and Steady Doesn't Always Win This Race In BBQ, temperature is the variable that defines your whole approach to...
Your Fire Is Talking. Here Is How to Read It. Thick smoke rolling off the pit can feel like proof...
How to Plan a Full Tailgate Cook: Food, Timing, and Everything in Between Football season is the perfect excuse to...
Wrapping Brisket and Pork: What Foil, Butcher Paper, and Butter Bath Actually Do Wrapping is one of those decisions that...
Are you in the mood for an authentic-tasting Margherita Pizza? If so, you’ll love this classic recipe with a cheesy,...
How to Plan Your Fourth of July BBQ Cook From Start to Finish You've got one cooker, maybe two, and...
The BBQ Stall: What's Happening and What to Do About It If you’ve smoked enough briskets or pork shoulders,...
Let’s Talk Brisket Injection Brisket cooks are long, demanding, and unforgiving if you don’t manage moisture correctly. That’s why brisket...
Heath Riles BBQ Wins Back-to-Back Grand Champion at Memphis in May 2026 There are barbecue contests all across the country,...
Tips on Building BBQ Bark What Is BBQ Bark? BBQ bark is the dark, flavorful crust that forms on the...