Smoking BBQ: Dry Wood vs. Soaked Wood

Now the debate of using soaked wood vs. dry wood has been going on for a long time, and you’ll find people on both sides of the fence. For me, I’ve always used dry wood for smoking. In my style of cooking wood is used to produce smoke for flavoring the product. It’s not the main heat source; I use …

Smoked “Sirloin Tip” Recipe

I started out searching for a Tri Tip roast, but in my part of the country it can be a challenge to find. What I did come across was piece of beef called a Sirloin Tip Roast. This cut comes off the cow right beside the Tri Tip section (hence: Tri Tip’s Cousin), but it’s actually part of the Bottom …

How to Get that Perfect “Thin Blue Smoke”

When your BBQing, what type of smoke is best and how do you build the right fire to produce it? Everyone knows that different woods produce different flavor profiles, but the type of smoke that comes off these woods is really what is important. If you’ve been around BBQ enough, you’re sure to have heard about “Thin Blue Smoke”… and …

Removing Membranes From Ribs

I got this video the other day from Bobby Grizzle of Hillbilly Konk BBQ. He said his wife found a quicker way to remove the “silver skin” membrane from the back of ribs. Bobby said they removed 18 silver skins in about 15 minutes using this method. I’m all about making this job easier, so I had to pass it …

Barbecue, Grilling, And Judging Classes

If you’re looking for a list of barbecue or judging classes, Meathead over at AmazingRibs.com has put together a great one:  Barbecue, Grilling, And Judging Classes I agree completely with him. If you’re serious about winning at competition barbecue then you must take every opportunity to learn from the people doing it on a day to day basis. I consider …

Jerk Chicken Recipe

Jerk Chicken Recipe on the Weber Kettle

Jerk Chicken Recipe This week I wanted to fire up my trusty 22-inch weber kettle and do a little jerk chicken recipe. For the chicken, I use a 5lbs whole bird that I cut into pieces myself. But you can use a pre-cut chicken – or just about any pieces of the chicken you like. And since it’s pretty cheap, …

Trussing a Chicken for Rotisserie or Smoker

The other day I was cooking chicken and decided to shoot a quick video where I truss – or tie – a chicken. This is a step a lot of folks forget when they are cooking rotisserie chicken but it keeps it all together, helps it cook more evenly and makes it look the best when it’s done cooking… and …

Smokin on a Pellet Cooker

Over the past few weeks I’ve been experimenting with a new kind of smoker… well it’s not really new, but for a charcoal and wood man, it’s a little different. I’m talking about a pellet smoker. For those of you that don’t know, a pellet smoker is a cooker that runs off of compressed wood “pellets”. This type of grill …

How To Grill a Porterhouse Steak

The Porterhouse is a man’s steak if there ever was one. It’s basically two steaks in one the NY Strip on one side of the bone and the filet on the other. The bone gives both cuts tremendous flavor and when cooked just right, you won’t find a better steak. That’s why the Porter House demands the most money on …

Pulling Pork With Power Tools

If you’ve got a lot of meat to pull to feed a hungry public and don’t have a buffalo chopper – this little invention works like a charm. It’s called the Ro-Man Pork Puller and you just attach it to a power drill and go to work! Malcom Reed Killer Hogs BBQ Cooking Team Sign-up for my weekly BBQ newsletter …

Making Bacon From Pork Belly – How To Cure Your Own Bacon

Makin’ Bacon There’s nothing like a thick slice of smoky deliciousness that is bacon. Sure you can go to the supermarket and buy all the bacon you desire, but there’s something special about creating your own version of this delicacy at home. Finding a whole pork belly can be a challenge. The best option is to check with your local …