Have you ever done a long cook – maybe Brisket or Pulled pork only for it to come out dry and tough? Ever notice how the temperature of the meat seems to plateau or stall for hours and hours? Many pitmasters have long believed that the stall was caused by […]
Recently I tried something that’s never touched our Big Green Egg before – Lamb. I was at the butchers and saw some Lamb Rib Cutlets – just enough for an appetizer experiment. This was a quick fixer based on Dizzy Pig BBQ’s lamb recipe and customized Ingredients: – 4 Lamb Rib […]
We take our BBQ to the next level with The BBQ Institute Class with Grand Champion Pitmaster Konrad Haskins, featured on The Food Network and The Wall Street Journal.