Latest Articles
-
Barbecue Recipe Science: Part II
- 2007-02-20
There's a whole lot of "science" behind what makes good slow smoked barbecue recipes develop their flavor, tenderness, appearance, and moisture content. So, let's take a few of the reactions and try t... -
Trimming Spareribs St Louis Style
- 2006-12-22
This is how I cut spareribs St. Louis style. This cut involves removing the skirt meat on the back side (bone side) of the slab and also cutting off the brisket or what is also known as rib tips. Ev... -
Brisket Smoked Competition Style
- 2006-12-22
A brisket can be marinated for several days, but in competitions we only have about a half of a day to marinate. Marinating doesn't penetrate very deeply in a thick piece of meat, so we inject the ma... -
Smoked Turkey Recipe
- 2006-12-22
If you've never smoked a turkey before, I urge you to try it. Oven roasted turkey is what most of us have eaten all our lives. Turkey and dressing with gravy is an American tradition and we wouldn't...
Total Articles in this author: 4
[1]
[1]
