My 'go-to' long smoke is almost always going to include a big fat brisket and some chunky short ribs. Occasionally I'll also throw in a pork shoulder to pull out early and turn into pulled pork. Nailing these three thicker...
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I've used the EGG Genius about a dozen times, and while initially reluctant to adjust my cooking style, I've definitely come to think of it as an essential tool. This is mainly because I'm often cooking for 20+ people with...
It's easy to cut corners when you're doing a long smoke in the Big Green Egg. I've often made the mistake of starting an early morning brisket smoke and putting in thinner cuts of meat at the same time as...
Here's a delightful Barbecue Chicken with Skin Cracklins recipe courtesy of a tweak on a recipe I learned many moons ago. It's basically chicken skin fried in lard with a sprinkling of sea salt mixed through smoked Maryland Chicken. What's...
