How to BBQ

Cold Smoking vs. Hot Smoking: The Burning Question

Cold smoking involves smoking food at low temperatures of around 90F to preserve food, while hot smoking involves smoking foods at higher temperatures of over 190F in order to cook them.  I learned about both of these smoking techniques in cooking school and noticed some differences over the years of using them. Read on as […]

Can You Smoke Frozen Meat? How Safe is It?

Based on my experience freezing and smoking meats, the answer to the question “Can you smoke frozen meat” is, always thaw before smoking. If the meat is still rock-solid frozen, that’s a no-go!  The thing is, if you smoke meat that’s still deep in the frost zone, you’re asking for trouble. I’m talking about the […]

How to Keep Chicken From Sticking to Grill? 5 Proven Methods!

You can keep chicken from sticking to the grill by applying a light coating of oil to the meat, cleaning the grill, preheating the grill, etc. These methods have worked for me for years, and I’ve consistently recommended them to others. I learned all these techniques in culinary school, and I’ll be showing you all […]

Grilled Philly Cheesesteak: Get a Taste of Philly in Every Bite

The traditional Philly cheesesteak is a simple, satisfying combo of grilled thinly sliced beef steak, caramelized onions, bell peppers, and cheese piled onto a soft and crusty pastry roll. It is much more than just a classic sandwich. It is one of Philadelphia’s culinary touchstones. As a steakhouse prep cook, you learn to prepare different […]

How to Thicken BBQ Sauce? Six Proven Techniques!

You can thicken BBQ sauce by reducing the liquid in the sauce and adding flour, cornstarch, xanthan gum, gelatin, or coconut cream. The best thing about these methods is that they are easy to prepare, and the ingredients are easy to find. I’ve been guilty of making watery homemade sauces a couple of times; fortunately, […]

How to Dry Brine? (Nailing a Steak or Poultry Worthy of Thanksgiving)

Dry brining is just a way of salting and resting food. After a salt sprinkle, you pop the meat in the fridge for anywhere between 14 to 48 hours. Once it’s fully brined, take it out of the fridge and set it on a rack placed on a rimmed baking sheet. That’s a quick summary […]

What is Braai? How to Barbecue Like a South African?

Braai is a distinct South African method of barbecuing meat. It’s a South African equivalent of barbecue characterized by its unique rules and etiquette. One of these rules involves using local wood, which imparts a distinctive flavor to the Braai BBQ. Comparing a braai to an ordinary barbecue is considered a faux pas in the […]

Smoked Chorizo: A Smoky Recipe!

Smoked chorizo is a popular delicacy made of minced pork shoulder mixed with different spices and smoked on low heat. This recipe is easy to make and takes about 2 hours to smoke. I learned this homemade smoked chorizo recipe years ago in culinary school, and I’ve been smoking it ever since. You can enjoy […]

Grilled Bacon Wrapped Shrimp: Simple, Tasty, Perfect

The secret to a perfect bacon-wrapped shrimp appetizer is to precook the bacon to prevent your shrimp from overcooking as the bacon is grilling. Shrimp cooks in approximately eight minutes tops while bacon easily takes a little over ten minutes to get to a crisp doneness. For the last decade, I have been making this […]

Carolina Mop Sauce – A Recipe Guide to the Southern BBQ Sauce

Mop sauce, like most BBQ sauces in the US, is a regional and cultural phenomenon. In the eastern part of Carolina, the sauce is practically heavy on vinegar and pepper. Head West and the mop sauce has a ketchup twist. In South Carolina, it’s the yellow color of mustard with some vinegar base and ketchup […]

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