Outdoor Cooking Recipes
St. Louis-Style Ribs (Bark-First Method)
Think church-pew mahogany and a bend that grins. When the platter lands and the room goes silent, you’ll know you’re in the right key.
St. Louis-Style Ribs (Bark-First Method)
Think church-pew mahogany and a bend that grins. When the platter lands and the room goes silent, you’ll know you’re in the right key.
Reverse Sear Ribeye - Stoking the Coals
Ribeye’s too special to rush. We take USDA Prime, dry-brine it, ride the heat low and gentle to 115–120°F, then crown it with a cast-iron sear to 125–130°F. Charcoal and...
Reverse Sear Ribeye - Stoking the Coals
Ribeye’s too special to rush. We take USDA Prime, dry-brine it, ride the heat low and gentle to 115–120°F, then crown it with a cast-iron sear to 125–130°F. Charcoal and...