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.
Most so-called steak burgers are plain beef patties drowning in A1. We wanted what the best steakhouses would be proud to serve: robust steak-like burgers with a deep, crusty char.
Forget low and slow. Baltimore's "barbecue" tradition pits a mammoth cut of beef against the direct heat of the grill. We set out to unlock the secrets of this beloved sandwich.
Barbecued shredded beef sounds like an ideal recipe for the slow cooker, but most slow-cooker recipes turn out dry, stringy, and chewy beef. We wanted to transform our slow cooker into a professional BBQ pit.