Category: Instructions

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    Beef Ribs On The Pit Barrel Cooker

    This weekend I found some great beef back ribs at my local grocery store that weren’t carved to near-meatlessness, as they typically are. Given that it was Memorial Day weekend, which demands grilling and/or barbecue, I loaded up the basket. My process for these was really simple. Read More>>Patio Daddio BBQ

  • When Potato Salad Isn’t Enough

    Since last Thursday, flood waters have driven tens of thousands of Louisiana residents from their homes. Eleven people have died. Though both Louisiana and Mississippi are under a state of emergency, this natural disaster—possibly the worst since Hurricane Sandy—has garnered only passing attention outside the region. A oft-cited passage from Will Campbell’s novel Brother to a Dragonfly speaks […]

  • Ribs in a Hurry: 5 Great Techniques

    Ribs—crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce—invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking. Bet you could go for a slab […]

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    Filipino Barbecue: It’s in the Stuffing

    It gives me great pleasure to introduce this month’s guest blogger, Alex Paman. You may recognize his name from the Barbecue Board (and from my book Planet Barbecue). Alex is my go to guy when I want to know more about Filipino barbecue. And Filipino barbecue is one of the world’s best-kept food secrets. The […]

  • The Grill Lab: Science of Smoking and Grilling

    The Science of the Smoke Ring The smoke ring is the red badge of honor of great barbecue. Many of you smoke fiends have seen it up close—that prized layer of pink under the bark (crust) in slow-smoked meats. But what is it really and what causes it? The explanation lies within the meat itself. […]

  • Tulsa Torpedo (Bacon Weave Sausage Roll)

    Oh Yeah! Ingredients: 2 to 2 1/2 pounds breakfast sausage 4 ounces thinly sliced pepper Jack cheese, or other melting cheese 6 ounces hot links, minced or thinly sliced 2 large garlic-flavored Polish sausages 16 strips bacon (about 1-1/4 pounds) Step 1: Moisten your countertop with a damp towel. (This keeps the foil and sausage […]

  • Smoky Barbecue Ribs

    Remember last summer when I went on a delicious BBQ tour around Kansas City? Well it should have been a major clue then that I am totally obsessed with smoked meat and barbecue sauce. I thought that this weekend would be the perfect time to introduce you to my Smoky Barbecue Ribs and homemade sauce […]

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    Smoke Is The Soul Of BBQ

        The appeal of smoked food is universal and elemental. It spans the globe, from barbecued pork in the American South and smoked fish in Scandinavia to Sichuan tea-smoked duck in China and jerk chicken in Jamaica. It’s an ancient technique; one used to preserve, flavour and cook food. Methods vary by food culture […]

  • Barbecue Pro Tips

    Ah, the Fourth of July, when fireworks conspire with hardwood smoke to proclaim our independence from the kitchen oven. God bless America and the grill. Barbecue is in our blood, and before the checkered tablecloths are ever spread, our thoughts turn to the coals and careful preparation it takes to master the art of slow-cooked meats. This […]

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    Bacon Weave Burgers – Damn!

      Fortunately, it wont be long now before summer is in full swing, and its prime time for backyard barbecues, block parties, and warm-weather meals enjoyed in the cool evening air. With all of that on the horizon, its no surprise that we’ve been stockpiling recipes tailor-made for the season, practically since last Labor Day. […]