From burnt ends to turkey legs, and andouille sausage to salmon, these are our favorite smoked meat recipes to serve ...

Wet Brine Vs. Dry Brine A wet brine (also known as a wet cure) is the more common form of brining, especially at home, but you can also brine protein with a dry brine. The dry brining process involves ...

Chicken will be tender if you add one extra step before cooking it. Dry chicken is an all too common problem for people cooking at home. It is easy to over-do it when it comes to cooking chicken ...

The walls feature modest decorations – a few BBQ-themed signs, perhaps a horseshoe or two. A menu that reads like poetry to meat lovers. Notice how your eyes instinctively gravitate toward “Beef ...

The brisket at Texas Jack’s deserves its own dedicated fan club and possibly a small shrine. USDA Prime beef undergoes a transformation during its 12+ hour smoke ... while somehow maintaining moisture ...

You buy a pre-packaged brining kit or brine it yourself. The supermarket kit includes the brisket ... dry. Ideally, 10 minutes is long enough for the meat to rest. Cut it correctly. Cut the beef ...

**"I Turned a Dry-Aged Brisket into BACON"** is a bold culinary experiment that fuses the deep, concentrated flavors of dry aging with the smoky, savory goodness of bacon. By taking a ...

The classic Reuben is made on rye bread and piled high with corned beef, sauerkraut, Swiss cheese and Russian or Thousand Island dressing. It's a delicious combination that gets the mouth watering ...