Remember those wee rounds of shrink-wrapped smoked Cheddar from holidays past? This will banish the memory forever.
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. That's what you get with this smoked hen.
This smoked pork shoulder with its simple and soulful dry rub and foolproof instructions mean no more standing in line ever again for takeout 'cue. Here's how to make it at home.
Even better than the ones at the Renaissance festival. And all it takes is a simple brine and a little patience.
Authentic barbecue flavor in your own backyard. No smoker required. No smoking experience required, either, for that matter.
Behold, one of the most beautiful briskets you'll ever pull off your backyard barbecue. Truly. Here's how.
A porterhouse of Flintstone-ian proportions can be awesome to behold, tricky to cook. Your Fred or Barney may never admit he needs a little advice, but here it is anyways.
Juicy, tender, and subtly spiced, this Texas smoked chicken is as good as barbecue gets with its intriguing four-ingredient spice rub that beautifully melds heat with sweet and a traditional low-and-slow spell in the smoker.
Yep. We smoked, pickled, and fried these spuds. And we've no regrets. David divulges—and indulges—all in this blog post.
It's not just about how lovely a turkey imbued with smoke would be. It's also about how lovely an empty oven on Thanksgiving would be.