A delicious, moist and smokey chicken breast will impress any guests and it could not be more simple when you follow the right steps. For the ultimate smoked chicken breast, you want to be sure to focus on both keeping the bird moist and juicy and to ensure it is full of flavor from the

What used to be just a popular West Coast unique chunk of juicy beef is now an American favorite. The tri tip roast makes for a lean juicy piece of smoked meat. The keys to a tasty smoked tri tip are the marinade, rub, and the smoking procedure. The beauty of the tri tip is

One of the most exciting things about watching a brisket slow cook on the grill, in a smoker, or in the oven is the development of the beautiful, caramelly, meat-candyish bark, which only a brisket rub can give, that hints to bites full of flavor and satiety to come, which you know your guests will love.

Being partial to dark meat, I think smoking whole chicken legs is an awesome way to go. I am talking about smoking chicken thighs and legs still in one piece.

If you have never heard of this cut of meat before, do not feel too bad. The Denver steak came into existence about 10 years ago as the result of an investigative project designed by professional butchers named the Beef Checkoff Project.

Few meats gain as much flavor as a properly smoked brisket. Chicken can be grilled and still taste excellent. Pork butts can be palatable with a slow cooker. However, everything about smoking lends itself to application with a brisket, from the slow cooking process ensuring moist meat to the robust beefy taste that can stand

Just when you thought your brisket could get no juicer using your current method, be it brining or marinading, etc., a new and improved method known as brisket injection enters the scene providing proud pitmasters with even more juicy tenderness and at last flavorful bites through and through.   What is Injecting? Injecting is a

The chuck eye steak is cut from the upper shoulder area of the steer, specifically the 5th rib area. Let’s not confuse this with a tougher chuck roast that does best being braised or slow roasted. The chuck eye is a fairly tender piece of meat with a good marbling of fat. The chuck eye

On Suckling Pig: An Introduction to Going Whole Hog While the idea of cooking an entire pig may sound daunting, and to be fair, it can be an involved process; the old adage that “you get what you give” is true of cooking a suckling pig. Put simply, your hard work will pay off in

I am pretty sure everyone I know has a bottle of opened Worcestershire sauce in their refrigerator. You may have come across a recipe that calls for a few dashes of this iconic sauce. Then, the bottle gets stuck in a shelf on the refrigerator door and is forgotten about. But what about a substitute