Grease Management on Kettles and Drums: Prevent Flare-Ups

How to control fat drips and fire behavior on kettle grills and drum smokers so you can cook clean, predictable barbecue without flare-ups.

Offset Cochinita Pibil: Banana Leaves, Achiote, and Real Smoke

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.

Picanha, Fat Cap On: Low-and-Slow, Then Char Over Coals

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.

Beef Navel Bacon at Home: Cure, Smoke, Slice

Make beef navel bacon with an equilibrium dry cure and a clean post oak smoke. This guide covers cure math, pellicle, hot-smoking to 150°F (66°C), and pro slicing and storage.

Pit Beans Under the Meat: Flavor, Fat, and Food Safety

How to run a pan of beans under your meat for real pit flavor without greasy results or sketchy food‑safety. Practical setup, a reliable recipe, and clear safety rules.