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  1. Articles
    Barbecue…barbeque…BBQ; no matter how you spell it, that word makes me giddy. I'm not talking when it is used, in the generic sense, meaning any type of cooking on a grill, or over an open fire, but real, god honest barbecue; the kind done slow and low that can turn some of the toughest cuts of...
  2. Articles
    It has been awhile since I last posted about ribs. Well, it's high time I posted again about them as you can never have too many rib, rub, or barbecue sauce recipes as far as I'm concerned. Besides, it gives me a chance to play with my smoker yet again. Man, I love that thing! While have gotten...
  3. Articles
    I don't make salmon often since my wife can't stand it, but when I got my new smoker I knew I had to do a batch of hot smoked salmon, as it is one of my favorite things in the world. I also really like the more traditional cured/cold smoked salmon that often accompanies bagels, but hot smoked...
  4. Articles
    It's been quite a long time since I've been this excited about a project, but my recent endeavors at making bacon really got me pumped up. I mean, what's not to love about bacon. It's sweet, it's salty, it's smoky, and it's got lots of crispy, chewy pork fat, Add to that, the fact that this...
  5. Articles
    Over the last 2 months this series has taken a look at the basics of backyard grilling. In the third and final installment of this series we will take a look at the apex of grilling, the art of slow and low, indirect grilling, also known as barbecue. This is the pinnacle of grilling. It is...
  6. Articles
    By Becky Billingsley When Chef Mike Gadson is catering a small private function or cooking at home for friends and family, one of his favorite tools for adding a smoked flavor to many dishes is a smoking gun. Recently Gadson, who is the executive chef at Springmaid Beach Resort & Conference...
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