Have you ever wondered how chefs create a unique flavor profile, more depth of flavor or enhance the flavor of their dishes? It’s the perfect balance of heat, acid, salt and fat. Here’s a unique element you can add to…
In the world of barbecue, champion pitmaster Mike Mills is affectionately known as “The Legend.” He presides over the pits at his two nationally acclaimed 17th Street Barbecue barbecue restaurants in Southern Illinois. In the early 1990s, he was co-captain of the Apple City Barbecue…
We put up a new site for our custom blended smoked chipotle powder at
We love smoked cheese! I’ve smoked cheese in my WSM before but the cold smoke attachment I used was less than great. This looked like a great idea and easy to use. A-MAZE-N Smoker Tray The following video…
Several weeks ago, we make the 8 hour trip to Charlotte to visit our son. He is in the restaurant business and during our several days there we visited several of his favorite eateries. All of them were excellent in…
This week we interview one of the owners of Taste of Texas Barbecue in Cologne, Germany, Jonas Freitag We fell in love with these guys watching their very popular YouTube videos documenting their journey as they not only start their…
Franklin Barbecue. Just mention the name in a crowded room anywhere in the country and someone will approach you and start talking BBQ Due in part to Aaron Franklin and his generous training videos on Youtube and a PBS show…
This is a household favorite of ours and always a treat for holiday parties and get togethers, not to mention a great way to use up a few leftover Habanero or Jalapeno peppers at the end of the season. The…
Several posts back we cured our own bacon and encouraged you to do the same. This post is a little different and much simpler. Let’s assume you see some thick sliced bacon on sale – really good quality product that…