Tagged with 'techniques'

Chef Tom shows a 1-up rib technique for his Asian inspired baby back ribs recipe.

Chef Tom smokes up some amazingly tender dry style baby back ribs. Rubbed with a little Plowboys BBQ Yardbird and Cattleman's Grill 8 Second Ride, they had the perfect balance of sweet and heat while retaining an amazing texture.

If you thought smoked pork belly couldn't get any better, I've got news for you. A few days in pastrami brine does amazing things to that fatty succulent slab of pork!

Chef Tom's most requested recipe is pork belly, and he loves to cook it for both pulled and sliced, so he decided to combine the two in one epic sandwich. Enjoy!

Chef Tom walks you through our technique for producing award-winning competition pulled pork. This is the same recipe that gave us a 2nd Place Pork finish in our first ever KCBS competition.

Chef Tom uses our Napoleon Grills P500RSIB to its full potential. He fries chips on the infrared side burner, grills chicken over charcoal and cooks up veggies on a cast iron griddle.

Chef Tom breaks down our awesome recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and 'BBQ Brian' Misko of the House of Q.

Sticky, sweet, salty and spicy ribs! These have a great flavor profile, but the magic is in the cooking technique. We're slicing the ribs BEFORE smoking them, which allows for more cooking surface which means more rub which means more flavor. Not to mention, the cooking process takes a fraction of the time.

What sets this meal off is the smoked chuck roast, which adds a nice smokey flavor to the final dish