This is a version of traditional pork ribs where we make a sweet and tasty Asian style glaze. It adds a fresh twist of an American classic.
Smoke a ham, sliced like a Hasselback potato, with a dark syrup glaze on top. That’s the essence of barbecue! Best served with lettuce and other toppings in a foot long hero.
Rib Fingers is meat cut out from in between the ribs. You get strips of rib meat that can be cooked in various ways. In this recipe we’re smoking them in the offset smoker, and then caramelize at the end. Yummy snacks!
We’re making tasty smoked cracklins on the grill. Add smoke flavor to a salty savory snack and we have a winner.
Here’s an Italian classic, this is a super tasty way to smoke a pork belly.
Pork belly is just divine in my book. Here’s a Christmas version where we smoke it with a rub made from gingerbread cookies, and spritz it with glögg (mulled wine).
Here’s a pork version of a classic fatty. I use ground salsiccia, stuff it with cheese and wrap it in bacon.
This is a real American version of traditional pork ribs where we make a sweet and tasty glaze using Dr Pepper.
Looking for a spectacular way to not only cook meat, but also serve it? Look no further. This is a Colombian way of cooking meat in the glowing embers.