Pork Steaks, St. Louis-Style: Grill–Smoke–Braise at 300°F
Section
127 pages
Posts
Duck on the Smoker: Rendered Skin with Medium‑Rare Breasts
Tri-Tip Two Ways: Santa Maria Live Fire vs Reverse Sear at 250°F
Al Pastor on a Kettle: Trompo Technique Without a Rotisserie
Jerky on a Smoker: Low-Temp Drying with Cure
