Every day's a holiday when you're firing up this smoked ham with creole mustard glaze from Virgil's Barbecue Road Trip Cookbook (St. Martin's Press 2014) by Neal Corman and Chris Peterson.
Read MoreKorean Barbecue Pork Bulgogi
If you’ve ever eaten at a Korean restaurant then you most likely know the thrill of make-your-own barbecued bulgogi featuring grilled beef or pork wrapped in a crisp lettuce leaf along with any number of condiments.
Today Top Chef favorite Kevin Gillepsie shares his recipe for this Korean BBQ classic, one that is featured alongside nearly 100 other mouth watering recipes in his new cookbook Pure Pork Awesomeness (Andrews McMeel Publishing 2015).
Read MoreCompetition-style Smoked Pork Butt
If you're a ceramic cooker owner than Smoke it Like a Pro (Page Street Press 2015) is a must as Eric Mitchell of team Yabba Dabba Que shares his secrets for turning out award winning dishes including this one for his competition-style smoked pork butt.
Read MoreGrilled Pork Chops with Green Chile–Chipotle Relish
In his new cookbook A TASTE OF COWBOY: Ranch Recipes and Tales from the Trail from Houghton Mifflin Harcourt, Kent Rollins shares recipes and stories from his life as a cowboy cook, providing a glimpse in to life on the trail where personalities run high and a passion for cooking comfort food over live fire runs deep.
Read MoreHow to Make Smoked BBQ Ribs
I consider ribs to be one of the holy trinities of low-and-slow barbecue, but getting them just right (i.e. the perfect bite that doesn’t “fall of the bone” despite popular lore, kissed with just the right amount of seasoning and smoke) takes practice.
Here to get you started in the right direction is the winningest woman in competition barbecue and owner of Memphis Barbecue Co., Melissa Cookston, with her 10 Tips for Rib Perfection.
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