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.
Shoulder clod is Central Texas’s lean, sliceable answer to brisket—big beef flavor, firm bark, and clean post oak smoke. Cooked steady at 275°F (135°C), it shines when you nail the trim, the wrap, and the rest.
Classic alder cold-smoked salmon done safely at home: precise cure, a proper pellicle, and cool, clean smoke for silky texture and clean flavor.
Understand how plate, chuck, and back ribs differ, what to buy, and how to cook them right. Includes a no‑nonsense Central Texas–style recipe for short ribs.
