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!
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
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
Whether you’re new to pellet grilling or not, you’ve heard the term “cold smoking.” To cold smoke something, you don’t necessarily need a pellet grill but you DO need a pellet tube! When you cold smoke something, you’re not cooking the product. You’re allowing smoke to penetrate the item for a long period of time
The beauty of pellet grills is their simplicity. You can almost “set it and forget it” with most recipes and produce offset smoker quality without the hassle. Many recipes will call for longer smokes (brisket and pork butt, for example) and you may want to incorporate the “overnight cook” technique. In order to do an
In its simplest form: your ribs are done when you can pick up a rack of ribs by one end and the rack bends easily, like a cooked noodle, and the meat in the middle begins to tear a little bit. If there’s a tear, they are done. If you prefer them to be “fall
As soon as I take a pork butt, a brisket, or any other delicious food off my grill, I immediately want to tear in and start enjoying it, who doesn’t?! Experience, experts, and anybody else who likes to grill knows it’s best to let your meat “rest.” But, why?! It smells and looks amazing –
