Proven Recipes
Tuscan Herb Chimichurri
Tuscan chimichurri is a final brushstroke—parsley, rosemary, thyme, and sage in bright olive oil with lemon and red wine vinegar. Keep it leafy and loose, not puréed. It’s made to...
Tuscan Herb Chimichurri
Tuscan chimichurri is a final brushstroke—parsley, rosemary, thyme, and sage in bright olive oil with lemon and red wine vinegar. Keep it leafy and loose, not puréed. It’s made to...
Carolina Vinegar Mop Sauce
A vinegar mop is a smokehouse signature—thin, peppery, and built to lift fat, cool the surface, and stack flavor without turning meat sweet. It shines on pork shoulder, whole hog,...
Carolina Vinegar Mop Sauce
A vinegar mop is a smokehouse signature—thin, peppery, and built to lift fat, cool the surface, and stack flavor without turning meat sweet. It shines on pork shoulder, whole hog,...
Buttermilk Tenderizing Marinade
Buttermilk is a chef’s finish in the prep stage—quiet, reliable, and forgiving. Lactic acid + calcium loosen proteins just enough to keep chicken juicy and pork friendly, and it can...
Buttermilk Tenderizing Marinade
Buttermilk is a chef’s finish in the prep stage—quiet, reliable, and forgiving. Lactic acid + calcium loosen proteins just enough to keep chicken juicy and pork friendly, and it can...
Soy Ginger Steak Bath
This one is a chef’s finish in a bag—salty-sweet-umami with ginger heat and clean acid so you can get flavor fast without wrecking texture. Think short windows, dry surfaces, hot...
Soy Ginger Steak Bath
This one is a chef’s finish in a bag—salty-sweet-umami with ginger heat and clean acid so you can get flavor fast without wrecking texture. Think short windows, dry surfaces, hot...
Salsa Verde Asada
Salsa verde asada is a live-fire flourish—charred tomatillos, hot chiles, and lime cut through rich beef like a dream. Keep it coarse and bright so it hugs carne asada, chicken,...
Salsa Verde Asada
Salsa verde asada is a live-fire flourish—charred tomatillos, hot chiles, and lime cut through rich beef like a dream. Keep it coarse and bright so it hugs carne asada, chicken,...
Rib Wrap/Bath
Wrap when bark is right, braise to 200–205°F, unwrap, and set. Save juices for a glossy finish.
Rib Wrap/Bath
Wrap when bark is right, braise to 200–205°F, unwrap, and set. Save juices for a glossy finish.