Recipes

Wiley here from Learn to BBQ!

Ingredients:

This recipe adapts the classic 4-2-10 brisket method with a flavorful twist, using Claude's Brisket Marinade for added depth and complexity.

Wiley here, from Learn to BBQ, and let's just say – I love pizza. But sometimes, the same old oven-baked routine gets a little stale. So, when my wife Eileen suggested we try cooking a Papa Murphy's pizza on the pellet grill, I was all in! This method adds a fantastic smoky flavor and a delightful crispy crust that you just can't achieve in your kitchen.

Yields: Approximately 1 cup Prep time: 10-15 minutes

Looking for the perfect appetizer for your next get-together? Look no further than party ribs! These individually cut ribs are not only delicious and easy to eat, but they also cook faster than a traditional rack of ribs.

Reverse searing your ribeye steak on a two-zone griddle is a fantastic way to achieve even cooking and a melt-in-your-mouth texture. Here’s how to do it:

This succulent slow-roasted pork shoulder, infused with a tangy citrus mojo marinade, is a Cuban culinary treasure. Tender meat, crispy crackling skin, and vibrant flavors combine for a celebratory and comforting dish. Add Cuban bread, ham, cheese, and pickles, and you have the making of the Cuban masterpiece Cubano Sandwich.

Hey BBQ fans, it's Fred here, and today we're tackling a technique that's going to change the way you cook steak: the reverse sear! I'm firing up my Pit Boss 1250 Platinum to show you how to achieve steak perfection with juicy, tender results and a killer crust.

In this video, I'm excited to share a classic recipe from the legendary Johnny Trigg himself! Johnny is a true BBQ pitmaster, and his simple, no-frills approach to barbecued pork ribs yields amazing results.

This video demonstrates how to make a perfectly tender and flavorful sous vide BBQ brisket. Wiley, the host, walks you through the entire process, from trimming and seasoning the brisket to smoking it after the sous vide bath.

if you've ever been to Disney and sunk your teeth into one of those massive turkey legs, you know they're something special. But what makes 'em so darn good? It's all about the magic of that marinade, the smoky goodness from hours of slow cooking, and the perfect blend of spices in the rub. Plus, let's be honest, who doesn't love a giant hunk of meat to gnaw on? With this recipe, you can recreate that Disney magic right in your own backyardIngredients: