Darren Wayland

Writer at BBQHost.com
Expertise
BBQ
Grilling
Smoking
Hi there! I'm Darren Wayland, your BBQHost. My love of great barbecue led me to become part of the writing team here, sharing my insights and experiences with all my like-minded fellow pitmasters out there. When I'm not researching and learning all I can about the latest tips and techniques, you can find me at the grill—that is, if you can spot me at all through the clouds of sweet-smelling smoke. And since you asked, yes, that's probably barbecue sauce on my face. Welcome to the party!

More From Darren Wayland

Best Onions for Burgers: The Ultimate Guide

How to Tell if Ribs are Bad or if They’ve Passed the Test

Binder for Ribs: How it Can Make or Break Your Barbecue

Other Names For Skirt Steak: All About This Flavorful Cut

Internal Temp Chicken Wings: Getting to the Sweet Spot

Barbacoa: What Part of the Cow Is Used in This Mexican Delicacy?

What Part of the Cow is Corned Beef? All You Need to Know

Best Pellets for Ribs: What’s in Your Hopper Today?

Best Wood for Smoking Pork: Options to Suit Every Palate

Best Pellets for Turkey: Which Flavors Fly Highest?

Best Wood for Smoking Brisket: How to Boost the Beef Flavor

Best Way to Reheat Ribs For Succulent, Juicy Results

Best Wood for Smoked Chicken: 8 Tantalizing Options

Baby Back vs Spare Ribs: The Devil is in the Details

Black Oily Coated Meat: What is That Black Substance?

Morton Tender Quick vs Pink Salt: Finding the Perfect Cure

Traeger Timberline 850 Problems—And How To Fix Them

Flame Boss 400 vs 500: Weighing In On Temperature Control

Pitts and Spitts vs Yoder: The Battle of the Brands Unfolds

Prague Powder vs Morton Tender Quick: Same Thing or Not?

Weber Genesis Silver A vs B: Meeting in a Fiery Clash

How To Tell if Vacuum Sealed Meat is Bad: Pro Tips

Charcoal Won’t Light: What Went Wrong? And Other Tips

Does Charcoal Go Bad? All You Need To Know About Storage

Can You Add More Charcoal While Cooking Or Should You Wait?

How To Reheat Lamb Chops: Tips for the Grill, Oven and More

Can Charcoal Get Wet? Can You Salvage It if It Does?

Do Weber Grills Ever Go On Sale, And If They Do, When?

Is Weber Sear Station Worth It, Or a Waste of Money?

Do You Have To Turn off Propane Tank After Grilling Food?

Grill Won’t Go Above 300 (Or 350, or 400): What Gives?

Gas Grill Gets Too Hot on Low Setting: Causes and Fixes

Instant Light Charcoal vs Regular Charcoal: Lighting It Up

Non Sweet BBQ Sauce: Does It Exist? Recipes & Tips

Killer Hogs AP Rub Recipe: How to Make a Standout Rub

Reverse Sear Without Thermometer: Tips and Techniques

Is American Wagyu Worth It? Exploring Your Options

How Hot Do Charcoal Grills Get, And How Hot Should They Be?

Can You Reuse Cedar Planks After Grilling On Them?

Uncured Ham: Exploring The Mystery Behind The Term

How Long Does Spiral Ham Last in Fridge or Freezer?

How Long Does it Take For Charcoal to Be Ready For Cooking?

Medium vs Medium Well: What It Means When Grilling Steak

How Long To Cook Ham at 350 Whether it’s Smoked or Raw

Brisket Price: How Much Should You Expect to Spend?

Best Steak for Fajitas: A Tasty Tour of Your Options

New York Strip vs Ribeye Steak: Choosing the Right Cut

What To Put On a Pulled Pork Sandwich For Maximum Flavor

Skirt Steak Alternative: What Are The Best Options?

Flat Iron Steak Substitute: All The Best Options

Sirloin Steak Thickness and Why You Should Care About It

How To Cut Frozen Ground Beef Into Portions With a Knife

If Chicken is White, Is it Cooked? How To Tell For Sure

Bone in vs Boneless Chicken Weight: What To Expect

Steak Smells Sour: What it Means and What to Do Next

60 40 Ground Beef: How Much Fat is Too Much, and Why?

What to Do With Pork Shoulder Bone Before & After Cooking

Reverse Sear Turkey: Tantalizing Shortcut or Bad Idea?

Is 2 Year Old Frozen Chicken Still Good or Should I Toss It?

When Should I Buy My Prime Rib For Christmas Dinner?

How Long Can You Leave Raw Steak Out at Room Temperature?

Steak Turned Brown in Freezer: What Causes This Phenomenon?

Is Medium Rare Steak Safe To Consume? What About Rare?

How Big Is 4 Oz of Steak? A Guide To Measurements

What Part of the Cow is Tomahawk Steak? All You Need to Know

Uncooked Steak in Fridge for 7 Days: Can I Still Use It?

How Long is Steak Good After Sell By Date Has Gone By?

Tri Tip vs Ribeye: Which One Would Be Better on the Grill?

Ground Ribeye: Would This Steak Make a Good Burger?

Fort Worth Ribeye vs Bone In Ribeye: Which Is Better?

Ribeye End Cut: What It Means and How to Prepare It

What To Do With Ribeye Fat Trimmings—And Related Issues

Ribeye vs T Bone: Comparing Two Grilling Champions

How To Grill a 2-Inch Ribeye To Mahogany Perfection

Sirloin Tip Roast vs Chuck Roast: Pros and Cons of Each Cut

Beef Tenderloin Price: How Much It Costs and What to Expect

How Long to Grill Steak at 350 Degrees For Premium Results

How Long to Grill Steak at 400 Degrees Without Overcooking

How Long to Smoke Steak at 225 for Tender, Juicy Results

How Long to Smoke Steak at 250 Degrees: Setting the Clock

What Part of the Cow is T Bone? All You Need To Know

Ground Filet Mignon: Would It Make a Good Burger or Not?

How Long to Grill a 2-Inch Thick Filet Mignon To Perfection

Porterhouse vs Tomahawk: Exploring the Differences

Tri Tip Alternative: What To Buy When You Can’t Find It

Tri Tip Fat Side Up or Down (Or Does It Really Matter)?

How Much Tri Tip Per Person To Serve at Your Party

Smoked vs Grilled Tri Tip: Which Brings Out the Flavor Best?

Tri Tip Internal Temp: Should It Be Rare or Medium Rare?

London Broil vs Tri Tip: Defining the Different Terms

What is Ball Tip Steak, and How Does it Compare to Tri Tip?

How Many Cups of Ground Beef in a Pound—A Measuring Guide

Ground Beef on the Grill Not Hamburgers: Can It Be Done?

How Long Does Cooked Hamburger Last in the Fridge on Average?

How To Dispose of Ground Beef Grease: Can You Reuse It?

When To Flip a Burger For Delightfully Juicy Results

Do You Put an Egg in Burger Meat Before Cooking It?

Can Ground Beef Be Pink and Still Be Safe To Consume?

Undercooked Burger: What Is It Exactly? Is It Safe To Eat?

Are Homemade Burgers Healthy? Building a Nutritious Burger

Hamburger Bun Grilled Cheese: Using Up The Extra Buns

How Many Ounces is a Quarter Pound Burger? Weigh It Out

Can You Eat a Burger Medium Rare? If Not, Why Not?

What Temp Should Burgers Be Prior To Serving? Why It Matters

Why Is My Ground Beef Chewy? And Related Inquiries

How Long Can Thawed Ground Beef Stay in the Fridge?

Ground Beef Turned White in Fridge: Is It Spoiled?

When To Season Ground Beef: Raw or After It’s Cooked?

Masterbuilt Cold Smoker Discontinued: True or False?

Walnut Wood for Smoking (And Other Related Issues)

Almond Wood For Smoking Meat, Fish, and Vegetables

Plum Wood For Smoking: Is This a Good Idea or Not?

Peach Wood For Smoking: How To Create The Perfect Smoke

Ash Wood For Smoking: From Branch To Coals to Ashes

Pecan Wood For Smoking: Exploring The Tasty Possibilities

Can You Smoke Parchment Paper—And If Not, Why Is That?

Mulberry Wood For Smoking Poultry, Fish, Game, and More

Cherry vs Apple Wood: What These Woods Have to Offer

Smoking Meat With Corn Cobs: A Simple Flavor Boost

Slaughter House Brine: What It Is and When To Use It

White Oak For Smoking Meat: Is This a Good Idea or Not?

Pear Wood For Smoking: A Comprehensive Guide

Red Oak For Smoking Beef, Pork, or Chicken (Or All Three)

Smoking With Cherry Wood: Getting A Rosy Outlook on BBQ

Adding Charcoal To Smoker Partway Through the Process

Is Maple Wood Good For Smoking? A Guide To Meat Pairings

What Can I Use Instead of Aluminum Foil for Smoking Meat?

Ground Beef Smells Sour: Does This Mean It’s Gone Bad?

Raw Ground Beef in Fridge for 7 Days: Too Late To Save It?

How To Know if Ground Beef is Cooked Enough To Eat

Do You Need Oil to Cook Ground Beef or Is It Fatty Enough?

How Long is Ground Beef Good For After Sell By Date?

Smoking Pre Cooked Sausage Without Drying Out the Links

Smoked Sausage Internal Temp: How Hot Should They Be?

Sausage Salt Ratio: How Much Salt Should I Be Using?

How Long To Cure Summer Sausage For Savory Results

How Long To Smoke Sausage at 275 Degrees For Best Results

How Long Does Smoked Sausage Last in the Fridge? A Guide

How Long Can Cooked Sausage Sit Out at Room Temperature?

How Long To Smoke Sausage at 225 Without Drying it Out

How Long To Smoke Sausage at 250 for Ultimate Flavor

How Long to Smoke Sausage at 180: Is This the Right Temp?

How Long To Smoke Sausage at 200: Taking it Low and Slow

Can Sausage Be Pink, or Does That Mean It’s Undercooked?

Overcooked Sausage: Finding The Perfect Internal Temp

Kielbasa vs. Smoked Sausage: Is There Any Difference?

How To Tell if Sausage is Cooked: When To Turn Off the Heat

Sausage Fat Ratio: How Much Fat to Use for Juicy Sausages

Smoking Store Bought Sausage: Achieving Maximum Flavor

How To Tell if Sausage is Spoiled Before and After Cooking

Is Smoked Sausage Already Cooked Or Is It Still Raw?

How Long is Frozen Sausage Good For? A Guide To Thawing

Brat vs Hot Dog: What Are The Primary Differences?

Slimy Hot Dogs: What Causes This, and Are They Still Good?

White Stuff on Hot Dog: Does That Mean The Hot Dog is Bad?

Are Hot Dogs Precooked or Do You Have To Heat Them?

How Long Do Hot Dogs Last In The Fridge or Freezer?

Smoked Liver: How To Smoke It Yourself Like an Expert

Pops Brine: What Is It, And Does It Really Work? A Guide

Salami vs Bologna: What They Are and How They Differ

Does BBQ Sauce Need To Be Refrigerated? Keeping it Cool

How Long Can Cooked Meat Sit Out At Room Temperature?

Sriracha vs Chili Garlic Sauce: Turning Up The Heat

How Much Corned Beef Per Person Should You Be Serving?

Does Meat Weigh More Frozen—And If So, What Causes That?

Corned Beef Too Salty (And Other Related Concerns)

Stringy Corned Beef: What Causes This and How to Fix It

Red vs Gray Corned Beef: Exploring The Differences

Corned Beef Fat Side Up Or Down: Does It Really Matter?

Butter Steak Cut: What It Is And How It Got Its Name

Flap Steak vs Skirt Steak: Is There Any Difference?

Flat Iron Steak vs Ribeye: Which Cut Rules the Grill?

Olive Oil on Steak: Is It Better Than Butter, and Why?

How Much Flank Steak Per Person, And Other Questions

Edge of Eye Steak: How To Define and Prepare This Cut

Why Is Skirt Steak So Expensive? And Related Questions

Why is My Steak Grey or Green? Does That Mean It’s Bad?

How To Render Fat On Steak For Optimum Taste and Texture

Round Steak vs Flank Steak: A Side-By-Side Comparison

Cube Steak Jerky: What It Is and How To Make It Perfectly

Why Is My Steak Tough? A Guide To Preserving Tenderness

Chewy Skirt Steak: Why Is This Cut So Difficult to Chew?

Hanger Steak vs Ribeye: How To Choose The Perfect Steak

Butter Aged Steak: What It Is and How To Pull It Off

Do You Wash Steak Before Cooking It Or Not—And Why?

Undercooked Steak: Is There Any Such Thing? A Guide

Blade Steak Substitute: What Would Be A Good Pick?

Thyme or Rosemary For Steak: Is One Better Than The Other?

Reverse Sear Thin Steak: How To Sear Thin Steaks Perfectly

Tomahawk Steak Price: Why This Cut Is So Expensive

Tomahawk Steak Weight: How Heavy Is This Barbecue Giant?

Flap Steak vs Flank Steak: How To Tell The Difference

Should You Tenderize Steak Before You Start Cooking It?

How Long To Cook Prime Rib Per Pound: Optimal Cooking Times

How Long to Cook Prime Rib at 350 Degrees Fahrenheit

How Long to Cook Prime Rib at 300 Degrees Fahrenheit

How Long to Cook Prime Rib at 250 Degrees Fahrenheit

How Long to Cook Prime Rib at 225 Degrees Fahrenheit

Can You Freeze Prime Rib And Still Enjoy It Just As Much?

How Long to Defrost Prime Rib: Safe Tips and Methods

Prime Rib Price: High Demand Meets The Highest Quality

Prime Rib Location On Cow: From Farm to Table

Prime Rib Cooking Too Fast? Here’s How You Can Save It

What To Do With Prime Rib Bones: Top 4 Surprising Uses

Prime Rib Fat Side Up Or Down: What’s the Best Way to Cook it?

How Long Is Prime Rib Good For In The Fridge: Cooked & Raw

Do You Leave The String On Prime Rib When Cooking?

Standing Rib Roast vs. Prime Rib: Is There A Difference?

Prime Rib Injection: The Secret To Enhancing Flavor

Undercooked Prime Rib: How To Avoid, And What To Do Next

Bone-In vs. Boneless Prime Rib: Which Is The Best?

Is Prime Rib Beef Or Pork, And What’s The Difference?

What To Spray On Chicken While Smoking, And Why It Matters

Do You Have To Brine Chicken Before Smoking Or Not?

Mustard on Chicken Before Rub: The Why and The How

How To Get Crispy Skin on Smoked Chicken Every Time

How Long is Chicken Good After Sell By Date Has Passed?

Can Chicken Be a Little Pink Inside and Still Be Safe?

Can You Recook Undercooked Chicken? Why or Why Not?

Soaking Chicken in Vinegar: How Long Should I Do It?

Can You Marinate Chicken For 2 Days or More? If Not, Why?

Can Chicken Marinate Overnight, Or Is That Too Long?

How Long Can Marinated Chicken Stay in the Fridge Safely?

How Long Can You Marinate Chicken in Buttermilk or Yogurt?

Slimy Chicken: The Ultimate Guide To This Phenomenon

Can You Put Defrosted Chicken Back in The Fridge?

Can You Leave Frozen Chicken Out Overnight To Thaw?

Ground Chicken vs. Ground Turkey: The Ultimate Showdown

How Long Does Raw Chicken Really Last in the Fridge? A Guide

Chicken Stall: Does This Happen With Chicken Or Not?

Fall Off The Bone Smoked Chicken: Is This What You Want?

Chicken Skin Side Up Or Down: How To Get Crisp Golden Skin

How Many People Does a Whole Chicken Feed On Average?

How To Tell if Chicken Sausage is Cooked or Needs More Time

Why Are Chicken Thighs So Cheap? And Related Questions

How Many Chicken Thighs in a Pound? A General Estimate

White Stuff Coming Out of Chicken: What Exactly Is That?

Leaving Raw Chicken Uncovered in Fridge: Is it Safe?

Overcooked Chicken: What’s The Ideal Serving Temperature?

Chicken Leg vs Thigh vs Drumstick: What’s The Difference?

Chicken Smells: The Ultimate Olfactory Guide to Chicken

Cornish Game Hen vs Chicken: Weighing The Differences

Chicken Tenderloin vs Thigh: Which One Would Be Best?

Red Spots on Raw Chicken: Warning Sign or Normal Occurrence?

Fishy Chicken: Is It Supposed to Taste Like This or Not?

How To Tell if Chicken Drumsticks are Done To Perfection

How Long Does Vacuum Sealed Chicken Last in the Fridge?

How Long To Smoke Chicken Per Pound: The Ultimate Guide

Is Chicken Meat? A Guide To What That Really Means

How Tall is a Chicken? How This Affects Your Cookout

How Many Oz of Chicken is a Serving? Why Size Matters

Grey Chicken Meat: Is This Normal or a Dangerous Sign?

What is Rib Meat in Chicken, and What is it There For?

How Much Does a Whole Chicken Weigh? A Hefty Guide

What Does Bad Chicken Taste Like? And Other Questions

How Much is 8 Oz of Chicken Breast? A Sizing Guide

How Many Oz is a Chicken Breast? And Related Questions

Where To Buy Raw Chicken Wings, And How To Choose Them

How Long Do Chicken Wings Last in the Fridge? A Guide

How Long Does it Take To Defrost Chicken in the Fridge?

Can You Thaw Chicken on the Counter? Why or Why Not?

How Long Can Chicken Sit Out Before It Starts to Spoil?

Is Ground Chicken Healthy, Or Is It Better to Avoid It?

How Long to Smoke Chicken Leg Quarters at 250 Degrees

How Much is 3 Oz of Chicken? And Other Related Queries

How Much is 4 Oz Of Chicken, And Why Does It Matter?

How Much is 6 Oz of Chicken, and Is This a Good Serving?

How Long To Smoke Chicken at 225 Degrees For Superb Results

How Long to Smoke Chicken at 250 Degrees: A Complete Guide

How Many Chicken Tenderloins is 4 Oz? And Related Issues

How To Tell if Chicken is Undercooked: The Ultimate Guide

Average Chicken Breast Weight: A Guide

Blood in Chicken: Is It Still Safe To Eat It This Way?

Woody Chicken Breast: What It Is and How To Avoid It

Can You Refreeze Partially Thawed Chicken, Or Is It Unsafe?

Can You Smoke Frozen Chicken Wings Without Defrosting Them?

Vein In Chicken Breast: What It Is And How To Handle It

How Long Do Chicken Breasts Last in the Fridge or Freezer?

Can You Thaw Chicken in Hot Water, Or Is That Unsafe?

Smoke Chicken Breast Up or Down: Does it Make a Difference?

Ground Chicken vs Chicken Breast: Which One Works Best?

Smoking Frozen Chicken Breast: Tips and Techniques

Defrosting Chicken in Water Unwrapped: Can You Do It?

Can You Brine Chicken Too Long? A Guide To Overbrining

Are Chicken Wings Healthy Or Not? A Complete Guide

Chicken at 160 Degrees: When To Pull It From The Heat

Beer Can Chicken Sides: What Else Can You Serve With It?

Average Turkey Weight: What To Expect When You’re Shopping

How Long Does Sliced Turkey Last in the Fridge on Average?

Should You Let Turkey Sit Out Before Cooking? Is It Safe?

How Long To Cook a Turkey at 275 Degrees For Juicy Meat

Turkey Button Not Popping: Does This Mean It Isn’t Done?

How Long To Cook a Turkey Per Pound: The Ultimate Guide

How Long To Get Turkey from 140 to 165 Degrees Fahrenheit

Turkey Taking Longer Than Expected: What To Do Next

Do You Have to Tie Turkey Legs Together During the Smoke?

How Far in Advance to Buy a Fresh Turkey for the Smoker

How Do You Cook Already Smoked Turkey Legs to Perfection?

How To Heat a Precooked Turkey Breast Without Drying it Out

How To Know if Turkey is Bad Before and After Cooking

How Long is Turkey Bacon Good in the Fridge or Freezer?

How Often To Baste Turkey as it Cooks, And Other Questions

How To Tuck Turkey Wings Before Smoking or Roasting

Should I Cover My Turkey With Foil While Cooking It?

How Big of a Turkey For The Number of Guests You’re Serving

How Long to Cook a 22 Lb Turkey, And Other Tips

How Long To Defrost Turkey Breast in Refrigerator—And More

Are Kosher Turkeys More Expensive Than Natural Turkeys?

Do You Cook a Turkey at 325 or 350 Degrees, and Why?

How Much Wood To Smoke a Turkey? And Other Flavorful Tips

Smoking 2 Turkeys at the Same Time: How To Double Down

How To Tell if Turkey Breast is Done Cooking: Pro Tips

Where To Buy Turkey Legs Instead of the Whole Turkey

How Long is Ground Turkey Good in the Freezer or Fridge?

Brown/Black Spots on Turkey: Is This Normal? Help!

How Many Slices of Turkey is 2 OZ? And Related Questions

Butterball Turkey vs Store Brand Turkey: Pros & Cons

Turkey Bacon Slimy: What Causes This, and Is It Still Good?

Smoking an 18 Pound Turkey: Can It Be Done? Pro Tips

Can You Leave a Turkey Uncovered in the Fridge Overnight?

Do Butterball Turkeys Have Pop Up Timers Included?

How To Know When Ground Turkey Is Done: Beginner’s Guide

How To Tell if Ground Turkey is Bad Before and After Cooking

Ground Turkey Internal Temp: What’s Considered Safe?

Best Store Bought Rub For Smoked Turkey—And Other Tips

Butterball vs Jennie-O Turkey: Is One Better Than The Other?

Why Did My Turkey Split Open While It Was Cooking?

Why is My Smoked Turkey Rubbery? How To Achieve Crisp Skin

Drying Out Turkey in Fridge: Is This Helpful or Harmful?

Smoked vs Fried Turkey: Weighing All the Pros and Cons

How To Keep a Smoked Turkey Warm Without Drying it Out

Can You Smoke a Turkey The Day Before You Serve It?

How Do I Know if My Turkey is Pre Brined Or All Natural?

Thawing a Turkey in a Cooler: Is This Method Safe?

Best Temp To Smoke Turkey For Juicy, Flavorful Results

Turkey Leg Internal Temp: When Should They Stop Cooking?

Smoked Turkey Breast Side Up or Down: Which Way is Best?

Can You Cook a Partially Frozen Turkey? Is It Safe?

When To Inject Turkey, And Tips on Doing it Properly

Turkey Breast Weight: How Much Do They Weigh On Average?

Turkey Danger Zone: What It Is and How To Stay Out Of It

Smoking Turkey at 350 Degrees Fahrenheit: The Ultimate Guide

How Long To Cook a Turkey at 325 Degrees Fahrenheit

How Many People Does a 20 Lb Turkey Feed On Average?

How Long To Smoke a Turkey at 300 Degrees Fahrenheit

Mesquite Smoked Turkey: Suggestions and Alternatives

Turkey Done Too Early: Is There Any Way To Salvage It?

Is Butterball Turkey Breast Processed? And Related Questions

How To Tell if a Turkey is Thawed Before You Cook It

How Long To Thaw a 6 lb Turkey Breast: A Guide To Defrosting

Thawed Turkey In Fridge For a Week: How Long is Too Long?

Can You Refreeze a Thawed Turkey? And Related Questions

Can You Brine a Turkey That Has 8% Solution Or Not?

What Size Turkey For Smoking: And How Long To Cook It

Can You Brine a Partially Frozen Turkey or Should You Wait?

Can You Brine a Turkey With The Giblets Inside the Cavity?

Do You Rinse Turkey After Brining Or Let It Air Dry?

Best Binder For Smoked Turkey: How To Apply The Rub

What To Put In Turkey Cavity When Smoking The Whole Bird

Turkey Still Frozen In Cavity: Is It Safe To Cook This Way?

How Long To Cook Turkey at 375 Degrees For Best Results

Pork Left Out Overnight: Do I Need To Throw It Out?

Substitute For Pork Chops: Which Cuts Are Similar?

How Long To Cook Ground Pork For Safety and Flavor Purposes

Can You Cook Beef And Pork Together, And If Not, Why?

Button Ribs: Unbuttoning The Mystery Behind This Cut

Salt and Pepper Rub For Pork Shoulder or Pork Butt

Does Costco Pork Belly Have Skin On When You Buy It?

What To Do With Dry Pork Leftovers: Tips and Tricks

Is Pork Tenderloin Good For Pulled Pork? Why or Why Not?

What Is a Dry Pork Butt, and Why Is It Called That?

What To Do With Leftover Pork Rib Bones After The BBQ

Medium Rare Pork: Is It Safe To Eat Pork This Way?

Can You Use Pork Chops For Pulled Pork Sandwiches?

Is Ground Pork The Same As Sausage, Or Are They Different?

Riblets vs Ribs: A Smaller Version of the Same Thing?

Pork Belly Cuts: What They Are and How To Prepare Them

Turkey Sausage vs Pork Sausage: Does Leaner Mean Better?

Pork Chops vs Pork Steak: Cutting Through The Terminology

Lamb vs Pork: An Ultimate Guide To The Other Red Meats

Corned Beef Round vs Brisket: Which Should You Buy?

How Long Can Pork Chops Stay in the Fridge Before Spoiling?

How Long Does Ground Pork Last in the Fridge On Average?

Is Pastrami Pork or Beef? Unwrapping a Deli Classic

How Long Is Cooked Pork Good in the Fridge and Freezer?

How To Cook Thin Pork Chops Without Drying Them Out Too Much

How Long To Cook a 2 Lb Pork Roast—And Larger Sizes

How To Cook Frozen Pork Tenderloin To Juicy Perfection

Brining Ribs Before Smoking: Is It Worth It? Pro Tips & More

Are Hot Dogs Pork? If Not, What Are They Made Of Instead?

Pork Sausage Substitute: Exploring The Alternatives

Chicken Sausage vs Pork Sausage: Can You Tell Them Apart?

How Long Can a Brisket Rest in a Cooler Before Serving?

Can Brisket Rest Too Long Before You Carve and Serve It?

Is Brisket Beef Or Pork? A Beginner’s Guide To Brisket

How Many Briskets Per Cow? Breaking Down The Briskets

Are Smoked Pork Chops Already Cooked Or Are They Raw?

Pork Sirloin vs Tenderloin: Can You Tell The Difference?

How Long Are Ribs Good In The Fridge When Raw or Cooked?

Finish Ribs In Oven: How Will This Affect The End Result?

Pork Tenderloin Fat Up Or Down? And Related Questions

Pickled Rib Tips: What They Are And How To Make Them

How Long To Smoke Ribs at 175/180 Degrees Fahrenheit

Spritz Pork Shoulder or Pork Butt As It Cooks: Pros & Cons

Pork Butt Injection Without Apple Juice: Substitution Ideas

How Long Is Pork Tenderloin Good In The Fridge (Raw Or Not)?

Pork Fat vs Lard vs Bacon Fat: What’s The Difference?

How Long Is A Rack Of Ribs, And Will It Fit On My Smoker?

Can You Smoke Frozen Ribs Without Thawing Them First?

Ribs Came Out Dry: What Happened? Tips and Solutions

Pork Loin Sausage: Tips on Grinding Leaner Cuts of Pork

How Long Does Pork Shoulder Last In The Fridge Or Freezer?

Can You Cut Ribs in Half Before Smoking, Or Should You Wait?

Can You Brine Pork Too Long? A Seasoned Guide To Brining

Rib Injection: Does It Work, and is it Worth The Trouble?

Pulled Pork Too Salty: Avoiding and Correcting This Mistake

What To Do With Spare Rib Trimmings Once They’re Removed

Pork Belly Fat Side Up or Down? Settling a Heated Debate

Can You Pull Pork The Next Day? Pros & Cons of Cooking Ahead

Pre Sliced Pork Shoulder: What It Is and How It’s Prepared

Overnight Smoked Pork Shoulder: How To Sleep On It

Pork Trimmings For Sausage: Another Reason To Save Them

Smoking Multiple Pork Shoulders: Increasing Your Yield

Cooked Ribs Left Out Overnight: Are They Still Safe To Eat?

Why Are Beef Ribs Hard To Find at the Grocery Store?

Black Veins in Pork Ribs: Is This A Dangerous Sign?

Trimmed vs Untrimmed Spare Ribs: Why The Distinction Matters

Reheating Pork Belly Burnt Ends to Smoky Perfection

Can Ribs Be Pink When Cooked and Still Be Safe To Consume?

Wet Aging Pork: Is It Possible? If So, How Do You Do It?

Can You Refreeze Pulled Pork If You Change Your Plans?

Ribs Stall During the Smoke: Is This a Normal Phenomenon?

How To Render Fat From Pork Ribs (And Related Tips)

What Temp Does Pork Fat Render When It’s On The Smoker?

Fatty Ribs: Is This Normal, and How Should I Handle It?

Wrap Beef Ribs Or Not: The Pros and Cons of Wrapping

Is Cherry Wood Good For Smoking Pork? If So, Which Cuts?

How Long Are Ribs Good For In The Fridge (Raw or Smoked)?

Can You Eat Pork at 150 Degrees Even If It’s Still Pink?

Dijon Mustard on Ribs Before Rub: Is There Any Point?

Pork Ribs Cartilage: What Are All These White Tubes?

What To Do With Dry Pork Chops: Hints and Suggestions

Pork Smells Like Fish: Is It Still OK To Eat It This Way?

Ground Pork Tenderloin: Is It Too Lean For The Grinder?

Non Pork Sausage: What Are Some Good Alternatives?

Can You Marinate Chicken and Pork Together Or Not?

How Many Short Ribs Per Person—And Related Questions

Do Kroger Ribs Have Membrane Still Attached To Them?

Plate Ribs vs Chuck Ribs vs Short Ribs: A Breakdown

Do You Put Mustard On Ribs Before Rub? Why or Why Not?

Can’t Get Membrane Off Ribs: Reasons and Recommendations

Pre Trimmed Brisket: Should You Buy it This Way or Not?

Smoking 2 Briskets at Once: Pro Tips for Maximum Yield

Sear Brisket Before Smoking: To Do or Not To Do?

Smoking Brisket Without Fat Cap: Getting The Skinny

Smoked Chuck Roast vs Brisket: Selecting The Right Cut

Why Wrap Brisket In Towel After Taking It Off The Smoker?

Brisket vs. Flank Steak: How To Tell The Two Cuts Apart

London Broil vs. Brisket: What These Labels Really Mean

Is Brisket Lean? Taking A Look Beneath the Surface

Brisket Flat Cooking Faster Than Point—Or Vice Versa

Waxed vs. Unwaxed Butcher Paper For Brisket In Smoker

Can You Make Burnt Ends From Brisket Flat Or Not?

How Much Rub On Brisket Is Too Much? A Seasoned Guide

Pink vs. White Butcher Paper: Unwrapping The Differences

Is Brisket Supposed To Be Pink or Brown in the Middle?

Lean vs. Moist Brisket: Is The Trade-Off Worth It?

White vs. Brown Butcher Paper For Brisket: Are Both Safe?

Trimmed vs. Untrimmed Brisket: Which Way Should You Go?

Black Spots On Brisket Fat: Should I Be Worried About This?

Wagyu Brisket vs. Prime Brisket: The Ultimate Matchup

Why Is My Brisket Stringy? And Other Related Queries

How Long Is Brisket Good After Sell By Date?

Smoking Brisket at 325 (Hot and Fast): How To Pull It Off

How Long Does A Cryovac Brisket Last Before It Goes Bad?

Smoking Brisket The Day Before You Plan To Serve It

No Salt Brisket Rub Recipe: Creating a Low-Sodium Barbecue

What Temp To Slice Brisket For Ideal Texture and Flavor

Brisket Taking Too Long To Finish Cooking: What To Do?

How Many Pounds Of Pellets To Smoke A Brisket?

Smoker Ran Out Of Pellets While Cooking Brisket: What Next?

Nose Off Brisket: What To Expect When You See This Label

Brisket Bark Too Hard/Tough: What Happened and How To Fix It

Are Brisket Burgers Good? Breaking It Down

Brisket Deckle: Deckle Fat Removed? An Ultimate Guide

Over Trimmed Brisket: What To Do When There’s Not Much Fat

Smoke a Brisket On A WSM 18: Can It Fit A Whole Packer?

How Much Salt and Pepper For Brisket Rub Recipes?

Can You Buy Just The Point Of A Brisket? Why Or Why Not?

Can I Use Kraft Paper To Wrap A Brisket or Not? Pro Tips

Rest Brisket On Counter Instead Of In A Cooler: How and Why

How To Serve Brisket At A Party: Tips and Recommendations

Smoking Brisket at 180 Degrees: Does This Method Work?

How To Pick The Best Brisket For The Perfect Barbecue

Binder For Brisket: Is This Step Really Necessary?

Brisket Has No Bark: What Went Wrong and How To Fix It

Pecan Lodge Brisket Rub Recipe (And Why It’s Special)

Pastrami vs Brisket: Which One Should You Buy, and Why?

Smoking Brisket at 300: Is This Temperature Too High?

What Size Butcher Paper For Brisket Wrapping? And More

Water Pan For Brisket: Everything You Need To Know

Smoking Brisket Flat and Point Separately: Pros and Cons

Boil Brisket Before Smoking: Time Saver or Flavor Shaver?

Should You Flip Brisket When Smoking It Or Leave It Be?

BluDawg Brisket: Worth The Hype or Barking Up The Wrong Tree?

Smoke Brisket In Pan or On Rack: Which Technique Works Best?

Should You Rub Ribs The Night Before You Smoke Them?

How Many Slabs Of Ribs Come In A Case? A Buyer’s Guide

Bacon Too Salty: What Went Wrong and How To Fix It

Uncooked Ham: All You Need To Know About This Popular Cut

Can You Cook Ribs Frozen When There’s No Time To Thaw?

Can You Freeze Ribs? A Complete Guide To Longer Storage

Can You Refreeze Pork Ribs? A Complete Guide To Defrosting

Can You Freeze Pork Belly? And Other Pertinent Questions

Can You Freeze Pork Chops? A Griller’s Preservation Guide

Can You Freeze Pork Tenderloin Without Ruining The Texture?

Can You Freeze Pork Shoulder or Pork Butt—And For How Long?

Can You Refreeze Pork Chops After You’ve Thawed Them?

How To Cook Ribs The Day Before You Plan To Eat Them

How Long Is Steak Good For? A Complete Guide For Carnivores

What’s The Difference Between Rare and Raw Steak? A Primer

Flank Steak vs. London Broil: Is There Any Difference?

How Long To Let Steak Rest Before Serving Time Rolls Around

Brown Spots On Steak: Does This Mean It’s Spoiled?

What Part Of The Cow Does Steak Come From? A Guide

What’s the Difference Between Beef and Steak? A Guide

Where To Probe Chicken: Tips On Getting The Right Readout

How Long To Smoke Pork Loin Per Pound For Optimum Results

How Long To Smoke Pork Loin at 275, 200, & 220: A Guide

How Long To Smoke Pork Shoulder Per Pound: Temperature Tips

Side Pork vs Pork Belly: Everything You Need To Know

What To Do With Pork Fat Cap Before and After Smoking

How To Keep Steak Warm Before Serving, And Other Tips

Why Is My Steak Stringy, and What Can I Do About It?

Turkey Is Cooking Too Fast. How Can I Slow Things Down?

Pre Basted Turkey: Should You Buy It? Why Or Why Not?

How To Keep Hamburgers Warm & Moist After Grilling

Dark Meat Pork: Is This A Good Sign Or A Bad Sign?

How Long Is Pork Good After Sell By Date? Is It Still Safe?

How To Get Rid Of Gamey Taste In Pork: Cause and Prevention

Bacon Skin On Or Off During Smoking? Which Method Is Best?

Pork Shoulder Stall at 190: Can It Happen? What Next?

How Much Does A Rack Of Ribs Weigh? And Other Questions

How Long To Leave Dry Rub On Ribs Before Cooking Them?

Pork Shoulder Rub Overnight: How Much Time Does It Need?

Does Raw Pork Smell? Tips On Determining Freshness

How To Know When Brats Are Done To Juicy Perfection

Pulled Pork Price Per Pound: What You Can Expect To Pay

How Long To Smoke Pork Shoulder at 225 Degrees Fahrenheit

How Long To Smoke Pork Shoulder at 300 & 350: Is It Too Hot?

Substitute For Cider Vinegar In Pulled Pork: What To Use

How Much Does Pork Shoulder Shrink During The Smoke?

Should Ribs Fall Off The Bone When They’re Finished Cooking?

Toothpick & Bend Test For Ribs: Are These Methods Reliable?

How To Fix Tough Ribs, And How To Prevent The Issue

How To Tell If Pork Chops Are Done: 3 Simple Techniques

How To Defrost Pork Tenderloin—And Other Preparation Tips

Where To Probe Pork Shoulder For An Accurate Reading

Where To Probe Ribs To Get The Correct Temp Every Time

Pork Loin Jerky: Dehydrating Pork Loin To Perfection

Pork Chops Brine: Is This A Good Idea? Tips and Techniques

Can You Marinate Pork Too Long, and What Happens If You Do?

Can You Cut Pork Shoulder In Half Before Cooking It?

Pork Ribeye Roast Smoked: How To Get Prime Results

Pork Roast Netting On or Off? Unraveling The Mystery

Pork Belly vs. Pork Shoulder: Making The Most Of Each Cut

Pork Belly vs Fatback: Does It Really Make a Difference?

Leftover Smoked Pork Loin: Will It Still Be Good Tomorrow?

Smoking Ribs Without Foil: How To Eliminate The Crutch

Soaking Ribs in Vinegar: Why and How? The Ultimate Guide

How Much Does a Rack of Ribs Cost, And How Many Do I Need?

How To Keep Ribs Warm After Taking Them Off The Grill

Should You Marinate Ribs Before Smoking/Grilling? A Guide

Smoking Ribs And Chicken At The Same Time: Tips & Tricks

How To Keep Ribs Moist and Tender While They’re Cooking

3-1-1 Ribs: Do You Really Need That Extra Hour? A Guide

How To Tell If Membrane Is On Ribs—And Why It Matters

Apple Juice Substitute For Ribs: Ideas and Preparation Tips

Kansas City Style Ribs vs. St. Louis Style Ribs—A Showdown

Smoking Pre Cooked Ribs: How To Recapture The Magic

How Long To Smoke Ribs at 225 Degrees: The Ultimate Guide

How Long To Smoke Ribs at 200 Degrees For Tender, Juicy Meat

How Long To Smoke Ribs at 300 & 350: Cranking Up The Heat

Do Ribs Need To Rest, and If So, How Long Is The Wait?

How Much Does Pork Shoulder Weigh Before and After Cooking?

Wrapping Ribs: What Temp, How Long, and Other Queries

Pork Steak Ready Shoulder Butt: What It Is and How to Use It

How Long To Let Pork Shoulder Rest Before Pulling—And More

Pork Shoulder Brine: Is It Necessary? Why or Why Not?

Can You Overcook Pulled Pork, and What Happens If You Do?

What To Do With Leftover Pulled Pork Juice: Pro Tips

Pork Shoulder Skin On or Off: Which Way Works Better?

Can You Smoke a Frozen Pork Shoulder Without Defrosting It?

Pork Shoulder Injection: An Ultimate Flavor-Boosting Guide

Smoking Pork Shoulder at 200 Degrees: How Low is Too Low?

Smoking Boneless Pork Shoulder: The Ultimate Guide

Finish Pork Butt In Oven: How To Boost Your Barbecue

Ribs Bone Up or Down—Which Will Yield Better Results?

Pork Trimmings: How To Make The Most Of Your Scraps

How Much BBQ Sauce Per Pound Of Pulled Pork? A Tasty Primer

Pulled Pork Not Shredding: What Went Wrong and How To Fix It

Chopped Pork vs Pulled Pork: Preparation Tips & Techniques

Chicken Thighs Internal Temp: What’s The Protocol?

How Long Can Cooked Chicken Sit Out Before It Goes Bad?

How Long Can Thawed Chicken Stay In The Fridge? A Primer

How Long Does Cooked Chicken Last In The Fridge On Average?

Chewy Chicken: What Causes It—And What To Do About It

Rubbery Chicken: Causes, Consequences, And How To Avoid It

How Many Chicken Breasts in a Pound, And Why It Matters

How Long Can Raw Chicken Sit Out at Room Temperature?

Is 145 Degrees Safe For Chicken? And Related Questions

How To Tell if Chicken Thigh is Cooked To a Safe Temperature

Chicken Left Out Overnight: Should You Throw It Out?

How Long Can You Keep a Fresh Turkey In The Refrigerator?

How Long To Smoke a 20 Pound Turkey, And Other Tips

How Long To Let Turkey Rest When It’s Finished Cooking

Can You Brine a Turkey Too Long? Tips on Proper Seasoning

How To Tell if a Turkey Burger is Done: Think Beyond Pink

Can You Cook a Turkey With The Plastic Leg Holder Attached?

Is Turkey Done at 165 or 180 Degrees? The Great Debate

How Long Can a Thawed Turkey Stay in The Fridge Safely?

Can You Brine a Butterball Turkey? And Related Questions

Turkey Breast Temperature 150: Is This Considered Safe?

Can Turkey Burgers Be Pink in the Middle and Still Be Safe?

What Part of the Cow Does Ribeye Come From? A Primer

Can You Overcook Corned Beef? And Related Questions

Sirloin vs Filet: Which Cut Goes Better On The Grill?

New York Strip vs Sirloin: Can You Tell the Difference?

Ground Sirloin vs. Regular Ground Beef: Which Is Best?

Top Round vs Bottom Round vs Eye Round: How They Compare

Sirloin Tip vs. Tri Tip: Which Reaches The Pinnacle?

Honey Tenderize Meat: Does This Method Really Work?

Filet Mignon Price: What To Expect-And How To Score Deals

Raw Ground Beef Left Out Overnight: Now What Do I Do?

How Long Can Cooked Hamburger Meat Sit Out Before Going Bad?

How Long is Summer Sausage Good For? And Related Queries

Can Brisket Be Cut Into Steaks? A Guide To Smaller Cuts

Butcher Paper vs Parchment Paper: Which Is Better?

How to Keep Brisket Warm and Moist: Ultimate Guide

Brisket Spritz/Brisket Spray: Useful or Unnecessary?

How Much Brisket Per Person Should I Plan To Serve?

How Long To Smoke Brisket At 225: Taking It Low and Slow

How Long To Smoke Brisket at 250 Degrees For Best Results

When To Wrap Brisket: The Ultimate Guide to The Texas Crutch

Brisket Stall at 190, 180, 175, 170, 155, 145, 140 & 125

CAB Brisket: What It Stands For and Why It Matters

Can You Cut a Brisket in Half? How To Do The Job Right

Brisket at 275: How Long Will It Take To Finish Cooking?

Brisket Yield: How Much Meat to Expect from a Whole Packer

Restaurant Depot Brisket vs. Costco: Weighing the Options

How Much To Charge For Smoked Brisket? A Market Guide

Brisket at 160/170: Should You Make The Attempt?

Brisket Fork Test: Will It Tell You When The Meat is Done?

Brisket Flat vs. Packer: Weighing All Your Options

Fix Salty Brisket: Can The Seasoning Be Corrected?

Tender Quick Brisket: Understanding the Smoke Ring Shortcut

Brisket Fat Side Up or Down: The Long-Debated Topic

Brine Brisket: Should It Be Done? Tips & Techniques

Smoking Brisket at 200 Degrees: The Ultimate Slow Cook

What Temperature Does Collagen Break Down in Brisket?

What To Do With Brisket Fat Trimmings: A Complete Guide

How To Defrost a Brisket Safely: Tips and Techniques

Undercooked Brisket: What To Do When It Won’t Cook Through

Brisket Drippings: Can I Use Them? If So, What For?

Freezing Brisket: The Ultimate Guide to Preserving The BBQ

Wet Aging Brisket: All About This Tenderizing Technique

Tough Brisket: Can It Be Saved? Tips and Techniques

Prime vs Choice Brisket: What These Labels Really Mean

Left Handed Brisket: What It Is And Why It Matters

Smoking Brisket and Pork at the Same Time: Pro Tips

Brisket Done Too Early: Now What? Tips & Techniques

Brisket Shrinkage: How Much Meat Will You Have Left?

How Long to Smoke a Brisket Per Pound for Best Results

How Much Does A Brisket Weigh? And Related Questions

Brisket vs Prime Rib: How to Make the Most of Each Cut

How Long Does Smoked Brisket Last in the Refrigerator?

Finish Brisket in Oven: Can It Be Done? If so, How?

Brisket Cooking Too Fast: Slowing Down The Barbecue

Brisket Too Big For Smoker: How To Work The Problem

Over Cooked Brisket: Salvaging Your Extra-Crispy Barbecue

Chopped vs. Sliced Brisket: Does It Taste Better Either Way?

Brisket Internal Temp 210 F: A Guide to the Perfect Brisket

When to Pull Brisket Off Smoker: Best Internal Temp & More

Where to Probe Brisket Like a World-Class Pitmaster

What Does Brisket Taste Like When You Prepare It Right

Brisket Rub Overnight: When is the Best Time to Apply It?

Brisket Substitute: The Best Options for Any Occasion

Other Name for Brisket? To Us, It Will Always Be Brisket

Baby Back vs. St. Louis Ribs: Which Ones Come Out On Top?

What is Pork Cushion Meat, and How is it Prepared?

How Much Prime Rib Per Person For An Unforgettable Barbecue

How Long is Pulled Pork Good For? And Other Questions

How Long To Smoke Ribs at 250 and 275 Degrees Fahrenheit

How To Cook Smoked Pork Chops: Creating a Flavor Bomb

How To Cook Frozen Pork Chops To a Safe Temperature

How Long Can Cooked Pork Sit Out Before It Goes Bad?

Medium vs Medium Rare: A Guide for Grilling to Perfection

How Many Ribs in a Rack: A Griller’s Guide to Serving Sizes

How To Grill Ribs Fast and Still Make Them Taste Good

Shank or Butt Ham: Which One Should Wear the Crown?

How To Tell When Bacon is Done: From Chewy to Crisp

How To Defrost Ribs: 3 Easy Methods for Your Next Cookout

How to Tell if Pork is Bad Before It Hits the Grill

Ham vs Pork: What’s The Difference, and Why Does It Matter?

How Much Pork Tenderloin Per Person? A Serving Guide

How to Reheat Pork Tenderloin Without Drying it Out

Can Pork Tenderloin Be Pink in the Middle After Cooking?

Smoking Baby Back Ribs 2-2-1: An Easy Method For Beginners

Pork Butt Fat Side Up or Down: Which Is Best When Grilling?

Pulled Pork Internal Temp: A Guide For BBQ Enthusiasts

How Long To Smoke Pork Shoulder at 275 Degrees Fahrenheit

How Long To Smoke a Pork Shoulder at 250 For Prime Results

Defrosting Pork Shoulder: How To Safely Thaw Your Meat

Beef Ribs vs. Pork Ribs: Which is Better On the Grill?

Pork Butt Internal Temperature: When To Pull the Pork

Pork Butt Stall: What It Is and How to Get Around It

Boston Butt Price: Scoring The Best Deal Per Pound

Where to Buy Pork Belly: A Buyer’s Guide to Porcine Delight

When To Wrap Pork Butt: A Gift To BBQ Lovers Everywhere

Where to Buy Pork Fat for a Cracklin’ Good Barbecue

Stok Grill Reviews: Taking “Stok” of the Situation

Traeger vs Big Green Egg: A Pitmaster’s Tough Decision

Kitchenaid Gas Grills Reviews: A Comprehensive Guide

Traeger Grill Troubleshooting: How To Keep The Fires Burning

Camp Chef vs Pit Boss: Which Will Earn a Promotion?

Rivergrille Cowboy Grill Review: Wrangling the BBQ

Rec Tec vs Green Mountain: Which Grill Comes Out On Top?

Pit Boss Pro Series 820 Review: Unpacking The Boss

Rec Tec Trailblazer Review (RT-340): Revving Up the Rec Tec

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Fire Magic Echelon Grill Review: Unveiling the Magic

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Char-Broil Classic 6-Burner Gas Grill Review: The Basics

Char Broil Performance vs Commercial Series: Who’s The Boss?

Smoke Hollow PS9900 Review: All Sizzle and No Steak?

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Traeger P Setting: What It Means For Your Next Cookout

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Traeger Eastwood 22 Review: What’s Good and What’s Not

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Kamado Joe Jr. Review: Big Things in Small Packages

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AKORN vs Big Green Egg Showdown: Keeper of the Flames

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Pit Boss Classic 700 Reviews: To Buy or Not to Buy?

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Broil King Baron 440 Review: Is It Worth Your Money?

How To Use Wood Pellets in a Charcoal Grill: Holy Smoke

How To Shred Pork: Best Methods for Making Pulled Pork

How Much Turkey Breast Per Person? A Host’s Companion

How Long To Marinate Chicken For Tender, Juicy Results

How To Grill Frozen Chicken Thighs When Pressed For Time

What Cuts To Get When Butchering A Pig: A Porcine Guide

How To Reheat Pork Chops: Making The Most of Your Leftovers

How To Grill Without A Grill: The Indoor Alternative

Pit Boss Pellet Grill Troubleshooting: What To Look For

Dry Brisket: Causes and Consequences (And What To Do Next)

3-2-1 Rib Method: What It Is And How To Perfect It

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How To Tell If Steak Is Bad: Tips For Healthy Grilling

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Ribeye vs Sirloin: Which Cut is King of the Grill?

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Brisket Point vs. Flat: Is One Better Than The Other?

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Shoulder Roast vs. Chuck Roast: Learning the Difference

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How To Grill A Tomahawk Steak Three Ways

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T-Bone vs Porterhouse Steak: Which is Better?

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Sheridan, Wyoming 82801
United States
Phone: +1 (307) 219-3783

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