How to turn a skin-on picnic shoulder into juicy pulled pork with blistered crackling. Score it right, render it clean, and finish hot without burning the skin.
Savory, crisp‑crusted cornbread baked in a preheated cast‑iron skillet on a clean‑burning pit. Gentle pecan smoke and hot iron give you smoke perfume, not ashtray bitterness.
Smoke gently, then sear hard: a reliable reverse‑sear method that finishes steak and fish on a ripping‑hot plancha over live fire for crust without overcooking.
Smoke‑kiss boudin with a gentle snap and steamy rice interior—warmed through, then finished for a light crisp without blowing the casing.
Fat cap orientation isn’t one-size-fits-all; put it toward the heat. Here’s how to choose up or down on offsets, pellets, kettles, kamados, drums, and cabinets—plus a clean, repeatable cook plan.
