BBQ is not a verb. BBQ does not mean to “cookout.” There is no such thing as a piece of equipment known as a “BBQ” and the equipment that you use to create BBQ is something altogether different from a grill. Remember The SmokeArtists® rule #1: BBQ doesn’t come from grilling. With the [...]

Starting a conversation in a group of Jamaicans about “real jerk” is like asking six people from different southern states about “real BBQ.” You’ll get as many answers as there are people in the group. That’s because just like Southern BBQ each area of Jamaica lays claim to their own “authentic” version of [...]

Beer, Pork and Brine? Uh, yes please!
This recipe is borrowed from the Samuel Adams® website but it fits right in with this SmokeArtists® philosophy of flavor infusion. A nice flavorful ale, classic pork spices and 2″ chops? Yes please!
I have to admit, I’m a bit of a brine junky. The following [...]

My favorite all around cut
Could there be a better all round cut of meat for multiple recipes than the skirt steak? Served alone, with rice and beans, as fajita’s or even sliced on a salad or sandwich, the skirt steak is one of my favorites. It cooks in a flash, is very receptive to [...]

Though I realize it can’t always be accomplished in every situation, I do take an approach to all of my grilling and barbecuing that consistently includes this philosophy: If I can buy a cut of meat “bone in,” that is what I’m going to select at the butcher every time.
This week we were having some [...]

For all my grillin’ brethren
Sometimes there’s just not time to go low and slow. At other times, you want to use ingredients that don’t benefit from that method. That’s when it’s time to grill. Here’s a great little recipe that I love to use for those occasions. It takes a little advanced preparation [...]

The process of brining meat before cooking is often misunderstood. Yes you can impart some amazing flavors to your meat dujour and that alone should be enough. But there is another much more important reason to brine, and understanding how a brine does what it does helps.
Brining works because of two scientific principles [...]

I use the following brine for turkey and chickens prior to smoking them. For turkeys I leave them submerged in the brine, in the container in the refrigerator for at least 12 hrs. (24 is preferred) prior to cooking. Chickens need a minimum of 4 hours (10-12 is preferred).
As always, use dried spices [...]

- For every 1 rack of pork spareribs (about 3 lb. or .5 kg), you need the following:
- Salt
- Freshly ground black pepper
- 1 cup (240 ml) - Olive Oil
- 4 limes, juiced
- 1/2 cup (120 ml) - Anejo Tequila
- 1/4 cup (60 ml) - White onions (finely chopped)
- 2 tablespoons (30 ml) - [...]

This ain’t no health food site, so loosen that belt buckle ‘cuz we’re gonna eat here.
Feel free to drop me a line with any suggestions or comments you may have.