Full of fat and flavor, the point is the extremely well marbled portion of a whole brisket. Today we are rubbing the point with a coffee, cocoa powder, and chili powder seasoning mix then smoking it to perfection.
Read MoreGrilled Padron Peppers (Pimientos de Padron)
Pimientos de Padrón are tiny fresh peppers originally from Galicia in northwest Spain. Sizzled in olive oil and sprinkled with sea salt, they have a delicious flavor and most are mild. But once in a while you will bite into a spicy pepper - the reason The New York Times coined them "Spanish Roulette!" Our Pimientos de Padrón are grown from Spanish seeds by a family farmer in the U.S. and hand harvested and shipped fresh to our customers July through October (you can order them here).
Read MoreInfographic: Mastering Your Backyard BBQ
In advance of July 4th weekend, we've got an informative infographic created by Smithfield in tandem with BBQ luminaries Moe Cason and Tuffy Stone, highlighting the differences between backyard cooks and professional pitmasters.
Read MoreInfographic: Smoking Times and Temperatures
There is just something so enticing about the smell and flavor of smoked meats. The deep aroma of smoke, the mouthwateringly tender meat, the whole combination is almost primal.
Choosing the right wood, selecting the best meat, and buying the best smoker won’t deliver the results you’re looking for if your temperature or timing is off. As such, here's a simple infographic to help dial in your cooking time and temperature for smoking popular cuts.
Read MoreGrilled Skirt Steak Tacos
This Summer, Chef Esdras Ochoa. Ochoa, owner of the acclaimed Los Angeles taco shop Mexicali, is bringing elevated Mexican mesquite grilled dishes to LA’s hot Frogtown area with recently opened Salazar, a Sonoran-style BBQ restaurant featuring such mouthwatering recipes as this one for grilled skirt steak tacos with fresh guacamole and salsa rosa!
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