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 More
Steven Raichlen, the master of live fire cooking whose Barbecue! Bible cookbook is a "must have" (see our list here) international bestseller, debuted his most electrifying PBS live-fire cooking show during July 4th weekend: Steven Raichlen's Project Smoke.
To kick off the new series, Raichlen is sharing his recipe for Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce with the Grillocracy.com community.Read More
Homemade bacon salt is one of those ingredients that I always keep on hand in the refrigerator, allowing me to add a slight bacon-y finish to virtually any dish – from eggs to grilled chicken to grilled vegetables to steak and so on.
In addition to be darn tasty, it’s also extremely easy to create, combining extra crispy bacon with Kosher salt and blending until the bacon is finely chopped and incorporated in to the salt. Once complete, you can really take the finishing salt over the top by giving it a quick blast of smoke on the grill.Read More
If you've ever had the pleasure of eating at Husk in Charleston then you know what a true culinary mastermind Sean Brock is.
But if you haven't made it to Charleston (or you simply can't score a hard-to-come-by reservation), Brock's book Heritage (Artisan 2014) is filled with his mouth watering recipes including this one for grilled chicken wings with...wait for it...burnt-scallion barbecue sauce.Read More