Delicious tested recipes for real people
Beef Brisket has a reputation for being tricky – I’ve found it to be very straightforward and predictable with the correct recipe and cooking method. This can be held for 1-4 hours after cooking, so start on this early and you can then hold it …
I must admit that this is not my go-to method. When it comes to steak or chops, if I’m not surrounded by clouds of smoke I don’t really feel like I’m cooking. But, there are times when it’s just not fit to cook outside and …
I had the pleasure of living in Sheboygan Wisconsin for a few years and developed a particular taste for Bratwurst. Sheboygan is the Bratwurst Capital of the world, is the home of Brat Days every August, and has numerous markets that each have their own …
Brining meat ensures that it will stay moist and the brine adds flavor. I like to brine both pork and poultry. Beef generally benefits from just a dry brine (kosher salt applied liberally 2-12 hours before cooking) or an injection in the case of brisket.
This is the classic smoked meat, and the good news is that pork shoulder is very forgiving so this is a great way to start.Pulled pork doesn’t need to be drenched in sauce – it depends on the rub and the smoke for flavor, and …
Pork shoulder steaks are awesome. They are flavorful, they work well with a variety of seasonings and marinades, they are difficult to overcook, and they are very affordable. This simple recipe has it’s roots in St. Louis where pork steaks first became popular.
Ribs are what most people think of when you mention BBQ. This recipe comes from Meathead at Amazing Ribs. Ribs can be easy to overcook (too dry) or undercook (too chewy) so they can require a lot of attention. Unless you use a Pit Barrel …