Below you'll find a list of all posts that have been categorized as “Smoking 101”
By Mike Stines, Ph.B. Because of its versatility as a grill, an oven and a smoker, the ceramic cooker is gaining in popularity with backyard cooks throughout the country. More and more folks opt to purchase a ceramic cooker instead of—or in addition to—a traditional gas-fired or charcoal grill. Ceramic cookers are based on the ancient clay pot cookers used …
By Gwyneth Doland Chris Lilly of Big Bob Gibson Barbecue says passion and quality pork are all you need to make great barbecue. Chris Lilly injects the pork butt while instructing at Kingsford University in Arizona Since 1992, Chris Lilly has been with Big Bob Gibson Bar-B-Q Restaurant in Decatur, Alabama, one of the nation’s oldest and most revered barbecue …
By Mike Stines, Ph.B. Lamb, once only served in the spring when young sheep were brought to the market in April and May, is now gaining popularity as a year-round festive dinner and, of course, for a traditional Easter or Passover feast. Generally speaking, lamb comes from a young sheep, ranging in age from one week to one year. A …
Barbecuing and Grilling with Flair by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipe Index: Texas-Style Beef Brisket Grilled Artichokes with Chile Dipping Sauce Fourth of July Barbecue Baked Beans Spit Roasted Chicken with Spicy Wild Rice Stuffing Blackened Red Snapper Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. …
by Obie Obermark Technically a rub is any dry powder applied to a meat’s surface prior to cooking. Usually this “dry powder” consists of salt and or sugar and spices, with the most basic form being salt and pepper. While any good seasoning can be used as a rub, “pure” rubs tend to have more sugar than do general-purpose seasonings. …
