Eastern North Carolina whole-hog flavor, adapted to a half hog on a backyard offset. Clean fire, simple seasoning, and vinegar sauce deliver authentic pig pickin’ results without a trailer pit.
Texas-leaning prime rib on a kettle: a trussed ribeye roast spinning over a steady 275°F (135°C) fire, kissed with post oak and finished with a crisp, mahogany crust.
How to control fat drips and fire behavior on kettle grills and drum smokers so you can cook clean, predictable barbecue without flare-ups.
Yucatán’s cochinita pibil adapted for an offset smoker: pork shoulder marinated in achiote and sour orange, wrapped in banana leaves, and cooked until buttery and shreddable. Classic pib flavor with clean post‑oak smoke and backyard practicality.
Reverse-sear picanha the barbecue way: gentle smoke to build flavor, then a ripping-hot charcoal finish to crisp the fat cap and lock in a rosy interior. Clean slices, big beef, no gimmicks.
