Spicy shrimp and sausage awesomeness. Make this as the warm up for your grill party and you’ll be a hero. Serves n – scale as needed. You could make some mayo-garlicy business […]
A picnic classic, coleslaw. When done well, it’s sublime, when done poorly it’s watery and gross. The trick is get rid of some moisture up front by salting the cabbage and then […]
Baby back ribs, done the 3-2-1 way. Comes out good, real good, let’s make this every weekend good.
Memphis-esqe rub with a bit of texas on the side, built for baby backs, rubba rub rub.
Free yourself from the tyranny of pulled pork!
You’ve had pulled pork 1000 times, you never had anything like this: Smokey lamb with deep and mysterious chile flavors from the rub, and salted perfect.
It’s going to be a beautiful saturday, there is excess beer in the fridge, friends are coming over. Time to plot smoking a large hunk of meat for dinner.
So you smoked two racks of ribs you smoked when you know the family can barely finish one? You’re in luck. Now you can make the k-rib.
Using the bottled stuff is a sin. You can whip this up in two shakes of a lambs tail, and its worth every second.
Time to rub some ribs! Sorta texas style!