Smoked Chicken finished on the grill gets rid of the excess fat and makes a nice crisp skin. Think of it as hybrid barbecue.
Oven Smoked Brisket will serve you for a lifetime of celebrations. This flavorful cut doesn’t need much of your attention, just steady, low moist heat and plenty of time for the connective tissue to break down and become tender. Think roast, not steak.
For your next Tennessee/Vandy/Titans tailgating gig, bypass the usual burgers, dogs and dips, head to your favorite barbecue joint and load up on pulled pork. Order it by the pound and turn your pulled pork (or brisket) into a Tenn-Mex tailgate feast. Top with our Tenn-Mex slaw for tailgate tacos.
Outdoor cooks love a year-round season and Nashville’s got one, or nearly one. But, no matter where you live or what season it is, if you love to cook outdoors, you cook outdoors. You adapt to conditions. You shovel. You tuck under the carport overhang. You get wet, cold, you work in the dark….and you love it.
Pork with potatoes and clams is a classic Portuguese dish that feels right at home in Rhode Island. This Cheater Chef version includes cooking the pork butt in a slow cooker.
If you want to make your own great “barbecue” at home, you need some liquid smoke. And if you’ve never used liquid smoke, or had a bad experience with it, it’s time to try it (again). Liquid Smoke will change your life. I’m a backyard boy scout barbecue guy and liquid smoke changed my life.