Butterflying the ribs speeds up the cooking time.
How do you get enough pesto flavor into grilled chicken? Three ways: inside, outside, and alongside.
It takes time for smoke to penetrate, which is why most pulled chicken has dried out by the time it's sufficiently smoky. We wanted plenty of smoke and tender, moist meat.
Ribs smoked over dried corncobs? We traveled more than 3,000 miles and cooked 150 pounds of ribs to try to replicate them at home—without a bottomless supply of cobs.
Usually by the time thin-cut chops pick up a nice char from the grill, the insides are dry.
Fat and fire don’t mix. We wanted pleasantly smoky wings—not sooty ones.