One of the hardest things to teach people about grilling is dealing with ever changing circumstances that may or may not be out of their control. Grilling on a muggy summer day is much different than grilling in a blustery Autumn day and certain things should be done to account for the different weather. Grilling [...]
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Filed under: Beef, Uncategorized
We have done spare, St. Louis style, baby backs and country style ribs which are all pork. But why do we have to limit ourselves to just pork? Why not beef ribs? Oh, sure, many of you have heard negative things about beef ribs:
They’re tough.
They don’t have a lot of meat on those gigantic bones.
I [...]
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Filed under: Beef
BBQ purists will scoff at pulled pork in less than 10-12 hours. In this post I will show you how to pull off pulled pork in less than 6 hours. Pulled pork is to be started at the crack of dawn in order to serve at 5:00 pm right? Wrong. Following this recipe will allow [...]
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Filed under: Indirect Grilling, Pork
The art and science of smoking meat on a grill centers around the smoke. In particular what to use to produce the smoke that imparts that wonderful flavor to meats, fish, and cheese. Not all wood is suitable for smoking and not all types of wood are suitable for all types of meat. [...]
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Filed under: Equipment/Gadgets, Smoking
