Cooking Techniques

Avoid common mistakes preparing smoked brisket, so you don’t have one of the most stressful experiences with low and slow barbecue.

This fresh Mexican red adobo sauce is the key. We’re unlocking the base ingredient for many delicious foods: Birria, chorizo, barbacoa, and much more.

Few Ingredients with Complex Flavors Studying global barbecue and grilling inspires so many new ideas. This technique is influenced by Japanese cuisine,…

Let’s talk about the core elements for an easy smash burger recipe and my top 3 tips to make sure you have the most success.

Sous vide picanha has incredibly rich flavors, slowly cooking in a combination of its own fat, salt, and smashed garlic. All you’ll need is a fork. And sweatpants.

Pork belly fused to the outside of a beef tomahawk steak, that’s what’s happening here. I don’t think this should take much convincing. C’mon!

Smoked chuck roast is an affordable, quicker alternative to brisket and makes incredible pulled beef. Check out this easy process!

The crispy crust holds in the juicy, moist meat on the inside. Sliced thin or thick, the reverse seared picanha rules the cutting board.

Coated with ground up pork rinds bonded to chicken skin the results are crispy, savory flavors followed up with moist, grill-fried chicken.

Smoked carne seca is my interpretation on a classic Mexican jerky you can find down here in Arizona and Sonora. It’s spicy and salty with a touch of lime and chile.