This is, hands down, the best burger we’ve ever made. We messed around with a few different ingredients here and there, but nothing compares to this recipe when grilled on your pellet grill. Even though your grill will be set at a higher temp, you’ll still get nice hints of wood flavor in each bite.
For years, BBQ cooks have used “binders” to help “glue” their seasoning onto their food. From mustard to olive oil, it seems people have tried everything possible to help keep their seasoning intact. Opinions on whether binders are necessary or not varies greatly but, until you try it for yourself, it’s hard to really gauge
There are three ways to accomplish removing the silverskin from the back of the ribs. First off, you want to do this because leaving the silverskin on creates an unpleasant texture to the final product. It also denies your rub from permeating with all of the meat. Why spend all of this time and energy
Medium-Rare = 130F-135F Medium = 140F-145F Medium-Well = 150F-155F MITCH TIP: Remember, your burger will cook another 5-10 degrees during the rest period so plan accordingly!
When I think of backyard BBQ, I think of having my friends over, I think of an ice-cold drink, and I think of the smell of my pellet grill. It’s a wonderful thought, especially during a Wisconsin winter! Also, when I think of all this, I think of how much I want to spend my
An easy way to brine chicken breasts: take one cup of room temp water per chicken breast and pour into a bowl. Mix ¼ cup of salt per four breasts and stir in to dissolve. Place breasts in this solution, cover bowl, put in fridge for 4-6 hours to brine them. When brine time is
Chicken breast often gets a bad rep in the BBQ community. Personally, I think it all comes down to the cook’s inability to get a juicy product with a nice finish. Chicken breast, when smoked correctly, can provide a nice bite followed by an intense heat or a smokey flavor profile; depending which rubs you
Chicken breast often gets a bad rep in the BBQ community. Personally, I think it all comes down to the cook’s inability to get a juicy product with a nice finish. Chicken breast, when smoked correctly, can provide a nice bite followed by an intense heat or a smokey flavor profile; depending which rubs you
You’ve likely heard the term “spatchcock” before if you’ve ever looked into cooking a turkey for Thanksgiving or chicken for a dinner dish and wondered, “what the heck does that mean?!” Spatchcocking, simply, means to butterfly. You just have to remove the backbone of the poultry you are about to smoke so it lays flat
60 minutes of smoking at 180F = steak temperature of 120F 70 minutes of smoking at 180F = steak temperature of 125F 80 minutes of smoking at 180F = steak temperature of 130F 90 minutes of smoking at 180F = steak temperature of 135F 100 minutes of smoking at 180F = steak temperature of 140F
