by Steve Gow | Mar 24, 2025 | BBQ, Chicken
A juicy, smoky chicken breast with a perfectly crispy exterior, topped with a rich, tangy shallot BBQ sauce that elevates the flavor profile to gourmet status. Why it Works Brining for enhanced juiciness: The salt and sugar in the wet brine season the chicken breast...
by Steve Gow | Mar 21, 2025 | BBQ, Pork
Learn how to turn an inexpensive pork butt into delicious, tender, and steaky pork butt steaks that come close to the experience of a beef ribeye steak at a fraction of the price. Why it Works Searing followed by low & slow: A quick sear to take the internal...
by Steve Gow | Mar 16, 2025 | BBQ, Ribs
Porkstrami ribs are a game-changing mashup of smoky BBQ ribs and the deep, spiced flavors of pastrami—brined, cured, and smoked to perfection. Why it Works Curing for Flavor & Color – Using Prague Powder #1 infuses the ribs with a savory, bacon-like taste and...
by Steve Gow | Feb 24, 2025 | BBQ, Chicken
These smoky, tangy, and ultra-crispy dill pickle wings use a secret ingredient that will change the way you season your wings forever. Why it Works Pickle Juice Brine: The acidity and salt in pickle juice break down the muscle fibers, making the wings juicier and more...
by Smoke Trails BBQ | Feb 13, 2025 | BBQ, Brisket
Montreal Smoked Meat Recipe: A Flavorful Rival to Texas Brisket Learn how to make authentic Montreal Smoked Meat with a step-by-step guide, from dry brining to smoking and steaming, to achieve that perfect, tender, and flavorful brisket. Why It Works: Dry Brining for...
by Smoke Trails BBQ | Feb 13, 2025 | BBQ
The Ultimate Dry Rub Ribs Recipe: A Nashville-Inspired Delight A mouthwatering take on dry rub ribs, inspired by Nashville’s famous Peg Leg Porker, where the rub is applied after cooking for an explosion of flavor and texture. Why It Works: Maximized Rub...
