Using a water pan in the smoker mainly serves to ensure your meat remains moist. A water pan largely increases the moisture content within the cooking chamber, keeping it from drying out. Like many barbecue warriors before me, I first disregarded the water pan in smoker idea but I quickly came around to appreciating the […]
A good homemade brisket rub keeps it simple. My recipe is a perfect blend of a few simple ingredients: sugar, salt, paprika, onion powder, garlic powder, pepper, mustard, and a dash of Worcestershire sauce. It’s easy to put together, simple to use, tastes wonderful, and stores well in an airtight container. Having worked at a […]
The charcoal snake method simply refers to a method of arranging your coal in a curved row alongside the wall of your grill like a snake looks. Hence the name, the charcoal snake method. As a seasoned pitmaster, I really appreciate the fuel efficiency of the charcoal snake method, especially on my . When done […]
Yes, sausages can stay pink even after cooking – salt treatments and seasonings in sausage can cause a pink tint. A little bit of pink doesn’t necessarily mean the meat is undercooked. The best way to know a sausage is fully cooked is by checking the internal temperature, which should be 160°F if the sausage […]
Cooked sausage can sit out for 2 hours at room temperature. If the temperature is above 90°F, they can only sit out for 1 hour before they need to be refrigerated. Food safety was hammered into us at cooking school. Food should make us feel good. Not sick. If you leave cooked sausage out for […]
The are my top choice for charcoal barbecuing with briquettes. However, when it comes to grilling, I’m not afraid to try out different charcoal briquettes and lumps. This way, I always get the varied smoke flavors on my BBQs. While binge-testing, I was able to discover various types of charcoal fuel. Now my sampling period […]
Sweet onions are the best onions for burgers because they have a slightly sweet flavor even when raw. If you like strong flavors, go for yellow onions. They are renowned for their very sharp taste. As a prep cook, I have made burgers with different professional chefs who have widely varying opinions regarding the best […]
One of my favorite things to make on the grill during summertime is BBQ meatballs. And mashed potatoes are my preferred side dish for these ball-o-meats. My love for variety in cooking tasks started me on an exploration of different side dishes that work for meatballs. Want to find out what they are? Well, in […]
If you’ve ever prepared ribs, you might have noticed a thin membrane on one side of the cut. This connective membrane is known as “silver skin,” and it is typically found on meat cuts such as ribs and tenderloins. Silver skin is slightly visible when it is raw and attached to the meat. However, whenever […]
Most seasoned pitmasters recommend adding wood chips every 30 minutes to 1 hour, but this will depend on several factors. It depends on your smoker model, whether you want a mild or strong smokey flavor, the type of meat, and the cooking duration. As a professional pitmaster, I’ve spent my life honing barbecue tips and […]