If you’re new to learning how to barbecue (that rhymed), I highly recommend making smoked pulled pork. Using a pork butt (or Boston butt), this cut of meat comes from the shoulder of the pig. While it is a popular meat at barbecue joints, don’t…
I’ve been cooking in a ceramic grill religiously for the past 18 months, mostly going low and slow for barbecue. I’ve been using the Kamado Joe Classic, Classic II, and Joe Jr. I love how these things hold the heat for hours and hours (especially…
Being a native St. Louisan, it’s a given that I love smoked St. Louis ribs. I like the length of the ribs and how meaty they are. While baby back ribs are awesome, it’s simply my preference to go for St. Louis style. In this post,…
Did that heading capture your attention? Good. This post is about smoked bacon candy. That’s right: bacon candy. These words can bring the world together. This is smoked bacon recipe is so simple, even a child can do it! One recipe, four ingredients All you…
Recently I was invited to a food bloggers dinner in which fancy food bloggers (and me) get together for a pot luck. I wanted to bring something unique to my craft, but also do something that I don’t usually make. I’ve done pork belly burnt…
When I got into BBQ, I kept hearing people talk about pork belly. I had no idea what it was, but played it cool like I did. Thankfully, we can summon the powers of cyberspace to save us the embarrassment of asking others to find…
Growing up in St. Louis, I was exposed to some unique foods to the region: gooey butter cake, toasted ravioli, provel cheese, and pork steaks. It wasn’t until I moved out West that I realized these things were not commonplace everywhere else. Being the…
I have been BBQ’ing for a full year now and during these 12 months, I have smoked dozens of pork shoulders. I was doing them the same way for a while in order to get myself more confident with the process. In fact, you can…
When browsing Instagram, I like to find things that inspire me. I usually repost them on my account (@learningtosmoke) and sometimes I end up trying them myself. I found a magical fusion of sweet and savory, reposted it, and then made it myself. These bacon-wrapped…
When it comes to ribs, most of the time I prefer St. Louis style ribs. I do this for two reasons: 1) I love the flavor of meat and fat that this part of the rib provides and 2) I’m originally from St. Louis, so…