I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete ...
I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
When finished cooking with the BBQ and cleaning the grill, I leave it running for a bit then shut off the intake and cap the exhaust (it's a Big Green Egg). At this point the BBQ is essentially ...
When making hamburgers, I prefer to grill the beef until it is very dark and the outside is entirely black. I know that it is dangerous to eat beef that not cooked enough, but is there any hazard in ...
I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry about with trichonosis when preparing ...