Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
Ridiculously smooth and earthy and complex. That’s what we think of this sauce. But don’t take our word. Tasting is believing.
With its crisp, nubbly coating and moist, insanely tender meat, this is fried chicken perfection. Finger lickin’ good.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Meat. Fire. Smoke. Behold, the BBQ beef brisket basics. It’s been that way since man first put meat to heat—and now perfected.
Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.
The tempered sweetness and innate yumminess of this summery ice cream relies on in-season strawberries, not lots of sugar.
This isn’t your typical sweetly gloppy barbecue sauce to squirt onto burgers or dogs. This is thinner and tangier than most and it’s something sorta special.
Easiest. Ribs. Ever. Yet with the same scintillating, fall-off-the-bone goodness as their grill-roasted or smoked counterparts.
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
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