How To: Remove Silverskin on Ribs

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

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No Flip Burgers

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

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How To: Easy Brine

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

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The Sweetest & Most Savory Smoked Chicken Breast

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

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The Juiciest & Hottest Smoked Chicken Breast

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

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What Is: Spatchcocking?

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

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Smoked Steak Temperature Guidelines – 180F

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

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Smoked Queso

A new favorite to the BBQ scene is “smoked queso.” This recipe is not only easy to follow but it’ll be sure to leave quite an impression on your guests. We’ve made this A LOT over the last few summers and it’s always been the hit of the party food table! Ingredients 13×9 aluminum foil

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Sweet, Salty, and Savory Smoked Cream Cheese

Impress your guests, and yourself, with something they most likely have never had before: smoked cream cheese! You can feed a lot of people on a budget with smoked cream cheese and it’ll be sure to leave an impression on them. Follow along below for our take on a sweet, salty, and savory way to

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