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I personally believe one of the big reasons people get smokers is to cook ribs. I speak for myself when I say that chief among the contributing factors of why I purchased a 22” Weber Smokey Mountain is so that I can fit more racks of ribs on one cooker.
Along the way, I’ve smoked dozens of racks of baby backs, whole spare ribs, an...
Natural casing ring sausage is a cookout staple enjoyed around the world that is equally deserving of a place on the weekday dinner menu. You can find it at most butcher shops and large grocery stores. It’s made from the scrap chunks and tougher cuts of meat that are forced into gelatin or natural casings.
Now these casings ...
Achieving competition-grade, juicy, and tender pulled pork is the ultimate rite of passage for backyard pitmasters. However, social media is crowded with visual tricks that miss the mark. In a recent segment of SA Live’s BBQ Boot Camp, Andrew Rog—widely known as “The Grill Sergeant”—shared a game-changing truth: mouthwaterin...
Chicken grilled over charcoal is one of life’s purest pleasures. So much so that people debate which is better: the white meat of the breast or the dark meat of the thigh and drumstick.
The problem is these two pieces of poultry cook differently, and it’s all too easy to overcook one while undercooking the other. The key to grilling chicken breast and thigh meat correc...