Coarse‑ground, pecan‑kissed Cajun andouille made the right way—clean smoke, dark mahogany color, and no fat‑out. This is a practical, stepwise method tailored for backyard pits.
Buckboard bacon is smoky, meaty bacon made from cured pork shoulder instead of belly. This guide walks you through precise cure math, a clean smoke, and thin slicing for diner‑grade results at home.
Big-collagen beef shank cooked low and steady at 275°F/135°C, smoked to color, braised to buttery tenderness, then glazed to a lacquered finish. A dramatic, crowd-pleasing cook with straightforward pit control and clean beef flavor.
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.
