In this article we'll talk about wet brining vs dry brining and how that all works in a “sciency” sort of way without making it overly...
Picked up two racks of baby backs from Wegmans and did one spicy, one medium. Spicy one started with dizzy dust and medium one started with...
I made a batch over the holidays and had way more liquid than meat so I held back that frozen. Dethawed added some fresh ingredients and...
Though the dregs of winter are still in evidence, spring has sprung in most of the country, opening up new seasonal culinary possibilities. You might see...
Some would argue that the only true burnt end is the beef brisket burnt end made from the point of the brisket. But I would counter...
Oh wow, oh wow, oh wow!!! Ok, so I cut a tenderloin piece into 1.5" thick steaks. Wrapped with bacon held together with two toothpicks. Coated...
New to BGE as of December 2020, I've been reading posts and watching videos. While I still stress over little things like the temp and cook...
[FTC Standard Disclosure] We received no compensation for this post.Even though my time lost in the first round this year, I have thoroughly enjoyed watching the...
As the sun rises over the May River in Bluffton, South Carolina, we’ll be firing up our grills and smokers for 2021 session of Barbecue University™—June...
These days, we are all are doing things differently due to the pandemic. Live cooking competitions have been on hold for obvious reasons. Video conferencing has...
