Thoughts, stories and ideas.
Beef Ribs
Smoked Beef Ribs: The Cut Home Smokers Keep Skipping
Beef plate ribs — the big, three-bone slabs Texas joints made famous — are more forgiving than brisket and easy to get right once you know the trim, temp, and timing.
Slow Cooker
Five Freezer Meals, One Sunday: The Slow-Cooker Back-to-School Stash
BBQ
How Much BBQ to Smoke for a Labor Day Crowd: A Pound-by-Pound Planning Guide
BBQ
The Poor Man's Brisket: Why Smoked Chuck Roast Belongs at Your Labor Day Cookout
BBQ Science
The Barbecue Stall Explained: Why Brisket and Pork Butt Stop Rising at 150-170°F
marketing online
Por qué las reseñas de clientes están decidiendo tus ventas online (aunque no lo notes)
Whole Hog
Planning a Labor Day Whole-Hog Cook: What It Actually Costs and How Far Ahead to Order
barbecue sauce
Four Regions, Four Sauces: A Home Cook's Map to American Barbecue
Smoking Tips
How to Keep a Smoker Running Through a 100-Degree Heat Wave
grilled peaches
Grilled Peaches Are the Easiest Dessert You Are Not Making on the Smoker
braising
Why Your Braised Short Ribs Come Out Tough Instead of Fall-Apart Tender
burnt ends
Burnt Ends: How Kansas City Turned Brisket Scraps Into Barbecue's Best Bite
smokers
Pellet, Offset, or Kamado: How to Pick Your First Real Smoker
wood for smoking
Hickory, Oak, Mesquite, or Fruit Wood? A Backyard Guide to Choosing Your Smoke
Turkey
Smoking a Whole Turkey: Why Spatchcocking Beats a Wet Brine on a Backyard Smoker
BBQ sides
Smoked Baked Beans, Mac and Cheese, and Corn: The Sides That Make or Break a Backyard Cookout
ribs
The 3-2-1 Method for Ribs: When It Works and When It Wrecks Your Bark
Pork Chops
Reverse-Seared Smoked Pork Chops: How to Keep a Thick Cut Juicy from Smoker to Sear
Brisket
The Brisket Stall: Why Your Temp Flatlines at 150-165°F (and How to Push Through It)
smoked chicken
Smoked Chicken Thighs and the Rubber-Skin Problem
smoked chicken
Smoked Chicken Thighs: The Fourth of July Cookout Hero You're Overlooking
pork shoulder
Building Better Bark on a Pork Shoulder (and Beating the Stall)
Smoking
The Two-Hour Smoke: What to Cook When You Don't Have a Whole Day
BBQ
Taming Your Charcoal Smoker in the Summer Heat
BBQ
Low & Slow 101: How to Smoke Brisket, Ribs, and Pulled Pork for Your Fourth of July Crowd
cheese
How to Build a Cheese Board People Remember
pasta
Making Fresh Pasta by Hand
cookies
Chewy or Crispy? The Science of Better Cookies
Turkey
Roasting a Holiday Turkey That Is Not Dry
soup
A Formula for Soup From Whatever You Have
Chicken
Braised Chicken Thighs: Weeknight Comfort
burgers
Make Your Own Burger Blend and Patties
eggs
How to Poach an Egg Without the Panic
sandwich
Building a Better Grilled Cheese
weeknight
Sheet-Pan Dinners for Busy Nights
cast iron
Seasoning and Caring for a Cast Iron Skillet
sauces
Roux: The Foundation of Thick, Smooth Sauces
stock
Stock Versus Broth: What Is the Difference?
steak
The Reverse Sear for Thick Steaks
fish
How to Cook Fish Without Overcooking It
sauces
Homemade Mayonnaise and the Magic of Emulsions
techniques
Deglazing: Turning Stuck-On Bits Into Flavor
flavor
Balancing Flavor With Acid
salt
A Practical Guide to Salt in Cooking
techniques
Mise en Place: Why Chefs Prep Everything First
fermentation
Sauerkraut and the Basics of Fermenting
pickles
Quick Refrigerator Pickles in One Afternoon
marinades
Marinades That Actually Do Something
grilling
Grilling Vegetables So They Char, Not Burn
butter