Blade-cut pork shoulder steaks seared for char, smoked at 300°F (149°C), then braised in a tangy St. Louis sauce until buttery-tender. Fast enough for a weeknight, legit enough for Saturday.
Two-stage method for crisp, rendered duck skin and rosy medium‑rare breasts: smoke low, separate, finish legs tender on the pit and sear breasts hot to 130–135°F (54–57°C).
Two proven approaches to tri-tip: the classic Santa Maria red-oak live fire and a clean reverse sear at 250°F (121°C). Clear steps, temps, and slicing so you hit perfect medium-rare every time.
Stack thin-sliced, achiote-marinated pork shoulder on a simple two-skewer ‘trompo’ and run your kettle hot for taco‑shop char and juicy shavings—no rotisserie required. This guide covers the build, fire, temps, and safe carving.
Lean beef, thin-sliced, cured, and dried low-and-slow on a smoker for clean, steady smoke and a safe, shelf-friendly chew.
