If you want the delicate flavor of home-smoked food without the worry of having a large smoker on the deck, then you should consider stovetop smoking…
Review of “Meathead”–Barbecue with a Dash of Science
If you enjoy succulent meals from your grill or smoker and would like to know what’s the science behind the cooking Meathead: The Science of Great Barbecue and Grilling is a book you want to have…
It’s Done…When It’s Done
Total cooking time about 16 hours. Go figure…
Rick Browne’s Holy Grail of BBQ
A very detailed look at BBQ sauces from Rick Browne…
Mike Stines 2016 BBQ Sauce: Sweet & Spicy
It’s best to make this sauce a day or two ahead to allow the flavors to blend…
Strange ‘Cue in the Meat Capital of Serbia
I was exposed to more meat–strange meat–than I have ever seen in my life…
Hot News
Barbecue and spicy food news hibernates in the winter. You can still find it, but there hasn’t been enough weirdness occurring in either world recently to warrant a Hot News post from me. Until this week. Read on.