Start by dry Brining both sides, and season meat side with your choice of Rub Let rest in fridge for
First, Country style Ribs are NOT ribs, they are sliced off of a butt or Shoulder. Always rinse and dry
Full Credit to Malcom Reed of “How to BBQ Right” for this recipe Any chicken can be used, we we
These were 1.25 Thick, about a pound each. Both sides seasoned with Salt, Pepper, McCormick Montreal Steak Season, and bit
Full recipe credit goes to Jeff Phillips of Smoking-Meat.com Start with about 5 # of Chicken Thighs (with Bones, That’s
We enjoy a local BBQ Brand, “Swig & Swine”. They have the record for staying at their location. Might say
Start with a 3 to 4 pound beef chuck roast Add salt and pepper Preheat a grill, griddle or cast
Why do I use a ketchup slather rather than a normal rub? Cooking for a department, and I found I
Here are the basics! Split the peppers, and scoop out the hot stuff (Capsaicin, the hot stuff, in in the
Why are we doing this? I have been cooking with my YS640S for ~ 9 years. During that time I