Barbecue is more than just food—it’s a time-honored tradition and, for many, a competitive sport. Across the United States, thousands of pitmasters and teams battle it out at sanctioned BBQ contests, showcasing their skills in smoking meat to perfection. Two of the biggest organizations governing these competitions are the Kansas City Barbeque Society (KCBS) and […]
When it comes to preparing meat, two primary methods dominate the conversation: dry rubs and marinades. Each technique has passionate advocates who swear by their preferred method, claiming it provides the best flavor, texture, and juiciness. But which one truly reigns supreme? The answer, as with most culinary debates, depends on your personal preference, the […]
To MSG or Not to MSG When it comes to BBQ, pitmasters and home cooks alike are always looking for ways to enhance the deep, smoky flavors of their meats. One ingredient that has long been a subject of both praise and controversy in the culinary world is monosodium glutamate (MSG). This flavor enhancer is […]
The debate over whether right-handed or left-handed meat reigns supreme has divided BBQ enthusiasts, professional chefs, and backyard grillers alike. In recent years, meat orientation has been a hot topic in the culinary world, with enthusiasts touting the advantages of correctly identifying and utilizing right- or left-handed cuts of meat for optimal flavor, texture, and […]
At Urban Slicer, we’re always looking for ways to elevate your pizza-making experience. If you’re a fan of sourdough bread and its unique tangy flavor, you’ll love incorporating sourdough starter into our pizza dough mix. By following this guide, you can create pizza dough with added complexity, flavor, and texture while staying true to the […]
The tri-tip cut of beef is a versatile and flavorful cut that has gained significant popularity in recent decades. Known for its unique triangular shape, rich taste, and adaptability, tri-tip is a favorite among grilling enthusiasts, home cooks, and chefs alike. Today, we’ll explore the origins of tri-tip’s popularity, its place on the cow, methods […]
In the world of barbecue, mastering temperature control is the cornerstone of achieving smoked perfection. Whether you’re a seasoned pitmaster or a weekend warrior, understanding how to regulate and monitor temperatures can mean the difference between tender, juicy meat and a disappointing outcome. Today, I delve into the importance of temperature control in smoking, explores […]
Cooking enthusiasts and professionals alike are always on the hunt for techniques that enhance flavor, consistency, and ease in the kitchen. One method gaining significant traction in recent years is the combination of sous vide cooking with grilling. By marrying the precise temperature control of sous vide with the smoky, high-heat finish of grilling, chefs […]
If you’re a BBQ enthusiast, you know there’s nothing better than the smoky, savory flavors of smoked brisket, pulled pork, ribs, or chicken. But what do you do when the party’s over, and you’re left with heaps of delicious BBQ? Instead of reheating the same meal, get creative with these 10 recipes that transform leftover […]
Few culinary experiences are as universally beloved as a slice of pizza or a plate of barbecue. Though hailing from different origins, both foods have become staples of gatherings, celebrations, and everyday indulgence across the globe. They share the unique ability to bring people together, acting as a catalyst for connection, laughter, and enjoyment. Whether […]
Barbecue, often referred to as BBQ, is more than just a method of cooking. It is a culinary tradition deeply embedded in history, culture, and community. From its ancient origins to its role as a quintessential American tradition, barbecue tells a story of adaptation, cultural exchange, and celebration. This article traces the history of barbecue, […]
When it comes to barbecue competitions, chicken is often one of the most challenging categories. Yet, it’s one that our BBQ team has mastered over the years, earning top 10 finishes at the American Royal in several of the 15 years we’ve been competition at it. At the heart of our success is the Green […]
In the smoky, adrenaline-charged world of competitive barbecue, there’s no greater trophy than a perfect score in the pork category. And no greater weapon in a pitmaster’s arsenal than the illustrious Money Muscle. Nestled within the humble pork shoulder, this tender, well-marbled cut is the stuff of legends—a magic bullet that’s won more KCBS contests […]
Backyard barbecuing has always been a cherished pastime for grilling enthusiasts, but there’s a new star in town that’s transforming how we think about outdoor cooking: flattop grills. These versatile, durable cooking surfaces are becoming must-haves for backyard chefs across the country, offering the ability to cook a wide range of dishes beyond what’s possible […]
Pizza: a universal language of comfort, creativity, and culture. It’s hard to imagine a world without this beloved dish, but its journey from the streets of Naples to becoming a global culinary icon is a story rich with history, evolution, and innovation. In this article, we’ll explore the origins of pizza, its transformation over centuries, […]
When it comes to outdoor cooking and smoking, the variety of smoker options can be overwhelming. Pellet smokers, offset smokers, and drum smokers are three of the most popular types, each offering unique advantages, disadvantages, and cooking styles. Choosing the right smoker depends on your cooking goals, skill level, budget, and flavor preferences. In this […]
Barbecue, a culinary tradition steeped in history and culture, continues to evolve, blending time-honored techniques with cutting-edge innovation. As we move into 2025, BBQ enthusiasts and professionals alike are reimagining the art of outdoor cooking. From new equipment to fresh flavor profiles, sustainability efforts, and technological integrations, the BBQ scene is set to heat up […]
When it comes to competitive barbecue, ribs hold a special place. Kansas City Barbecue Society (KCBS) competitions are known for their exacting standards, and ribs are often the highlight of the event. Success depends on more than great flavor; judges look for a perfect bite, stunning presentation, and consistent tenderness. This will guide you through […]
Ingredients 2 lbs boneless, skinless chicken thighs, cut into bite sized pieces duck fat spray (or oil of your choice) 2 cups pork panko (ground pork rinds) ¼ cup Nashville Hot Chicken wing dust or rub (we like CosmosQ wing dust or Major Flavor Seasonings rub) pickle slices (we used Famous Dave’s) Lemon-Dill Sauce ½ cup Crema Mexicana (or regular sour cream) ¼ cup mayonnaise juice […]
Matt Framptons Prime Rib Recipe – Printable Instructions Shopping / Ingredient Instructions: Go get (1) bone-in or bone-less prime rib roast. For bone-in, assume you can feed 2 people per bone. A full roast is usually 7 bones. This method will usually yield leftovers, but it’s a good measurement. For bone-less, assume you can feed 1-2 […]
Many of you know, I turned into a pizza geek years ago. There has been a bunch of interest here at BBQRevolution.com for my pizza dough recipe. I am excited to continue to share that with you and look forward to the continued back and forth with what you are creating in your kitchens! On […]
As you know, I am a massive fan of cooking everything outdoors. Smoked meats, grilling and cooking pizzas and baking are all possible for anyone with a grill or smoker. Here I have made a traditional Irish Soda Bread right on my Green Mountain! I added a stone, but you could use a small baking […]
Chex mix is amazing, but throw it on the smoker and you end up with some next level stuff! Here I use my Green Mountain Grills Jim Bowie and Bull Rack (which also works well for jerky!) to make some of the best Chex mix in the history of planet earth. Recipe below – enjoy! […]
If you’ve been following me for a while, you know how much I love pizza. I’ve been particularly partial to wood fired, artisan style pizzas, which have a thin crust and are cooked at high temperatures very quickly. I have been following a Facebook group for a while and a user there, Brad Rocco, gave […]
This simple, 3 ingredient pastrami is the best you will ever make. It couldn’t be any easier! Ingredients: One corned beef 1/4 cup of whole peppercorns 1/4 cup of whole coriander seeds Directions: Remove corned beef from package Place fat cap down Grind peppercorns and coriander in a coffee grinder Spread ground mixture evenly, on […]