Pork tenderloin, butterflied and covered with goat cheese, roasted garlic and fresh herbs, rolled up and wrapped with a bacon weave then smoked for 30-35 minutes
Baby back ribs, brined in hard peach lemonade, smoked with peach wood and slathered in a peach glaze before being blowtorched.
Pork spare ribs, marinated in jerk, wrapped in bacon and then smoked. It’s jerk, it’s bacon, it’s ribs. Win, win, win!
Simple instructions on how to spatchcock or butterfly a chicken and then smoke it with an elegant and elaborate Asian glaze.
Our version of rye bread and dill dip done on the grill in the form of a pull apart bacon cheesy bread
Reverse seared, teriyaki marinated, pork tenderloins on sweet Hawaiian buns with grilled pineapple, maple bacon, and havarti cheese. Heaven in your hand!
An explanation of what makes spare ribs into St. Louis Style as well as how to grill them properly
It’s real easy to dry out white meat and burn dark meat, but not if you follow my top 5 tips for grilling great chicken.
A side by side comparison between mustard and mayo slathered ribs prior to rubbing and grilling.
Tater tots, dusted with BBQ rub, wrapped in bacon, coated in brown sugar and then grilled. Yeah, I know that sounds ridiculously good, because it is!