By:
Robert F. Moss, Editor & BBQ Historian
Barbecue spaghetti is a signature Memphis dish that you’re not likely to find anywhere else. Our recipe is simple to make and a great way to incorporate extra pulled pork into a delightful side dish or even a full meal.
Published On: 2/9/2022
Last Modified: 2/15/2022
By:
Robert F. Moss, Editor & BBQ Historian
Most American barbecue styles are defined by state or region, like Texas-style or Eastern North Carolina-style. Memphis is one of two cities (Kansas City is the other) that enjoys a barbecue culture distinct enough to be considered a major style of its own.
Pork shoulder and pork ribs are the signature barbecue cuts in Memphis, […]
Published On: 12/10/2021
Last Modified: 12/16/2021
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By:
Chef Ryan
Store bought chicken sausage has nothing on this flavorful homemade version featuring our signature Simon and Garfunkel rub. This recipe makes a fine link, but it can also be crumbled and mixed in with a creamy pasta sauce, used as the topping on a white pizza, and made into meatballs for chicken soup.
Published On: 11/16/2020
Last Modified: 12/21/2021
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By:
Meathead
The breasts are the best meat on the duck, and they should be treated like red meat, cooked medium rare to medium, with crispy skin. With this recipe for grilled duck breasts and a complementary dark, rich, cherry port wine sauce, you’ll always get it right.
Published On: 9/22/2020
Last Modified: 3/26/2021
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Here is an outstanding recipe for Caprese Flank Steak from Attjack, a member of our Pitmaster Club. This recipe combines a classic Italian Caprese salad with grilled flank steak in a butterflied and rolled steak cut into pinwheels and grilled hot and fast. Salad, meet grill. Grill, salad.
Published On: 4/12/2019
Last Modified: 11/15/2021
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By:
Clint Cantwell
Enjoy Thanksgiving all year long thanks to this delicious recipe for a turkey and stuffing blended burger. This is the ultimate Thanksgiving-inspired burger – a turkey and stuffing patty topped with sweet potato waffle fries, a tart and tangy cranberry barbecue sauce, and a buttery brioche bun! Let’s all give thanks.
Published On: 10/24/2018
Last Modified: 10/26/2021
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By:
Dave Joachim
A grill makes a crisp pizza, and kamado style grills offer distinct advantages. Here’s how to make sausage pizza on a Big Green Egg or other kamado, including techniques and recipes for grilled pizza from renowned Italian chef, Marc Vetri.
Published On: 9/27/2018
Last Modified: 10/14/2021
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By:
Clint Cantwell
When it comes to great burger recipes, this is the best of the ‘wurst featuring a grilled bratwurst patty, charred peppers and onions, and a rich and creamy beer cheese sauce all served on a pretzel bun. Why decide between a bratwurst and a burger when you can have both in this mouthwatering brat burger recipe.
Published On: 9/25/2018
Last Modified: 10/26/2021
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By:
Meathead
Curry and lime elevate homemade roasted cashews to new levels of deliciousness. Cashews are tossed in a flavorful mixture before being smoked on the grill. They are an amazing snack for backyard BBQ parties or tailgating adventures. Don’t worry if you don’t have a grill; they can also be roasted in the oven.
Published On: 9/21/2018
Last Modified: 2/22/2022
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By:
Meathead
Fans of Thai satay with peanut dipping sauce are sure to love this recipe for grill roasted satay peanuts. Serve them straight, mixed with dried fruit, or sprinkled as garnish on your favorite dishes. If you don’t have a smoker or grill you can make most of these recipes just fine in your indoor oven.
Published On: 9/20/2018
Last Modified: 2/22/2022
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By:
Meathead
A simple cream-based lobster bisque that will have your guests crying for more.
Published On: 9/2/2018
Last Modified: 10/23/2021
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By:
Clint Cantwell
Step up your burger game with this recipe for Thai-style pork satay sliders with Asian slaw and spicy peanut sauce. Ground pork patties are seared to perfection then topped with a flavorful Asian inspired coleslaw and served with a homemade Thai peanut sauce similar to that served with satay meat skewers.
Published On: 8/1/2018
Last Modified: 10/26/2021
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By:
Paul Sidoriak
This griddle grilled corn dish makes a perfect accompanying act to almost any recipe, but it could star as a lunch all by itself. The sweetness of the corn works great with the saltiness of the bacon, and the punch of heat from the jalapenos is tempered by the cream cheese.
Published On: 7/20/2018
Last Modified: 3/29/2021
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By:
Max Good
Umami is the Japanese word for “savory” or “delicious.” In addition to the familiar sweet, sour, salty, and bitter flavors, umami is the deep satisfying flavor of cured meat, mushrooms, and aged cheese. Taste it in this hamburger recipe featuring umami mayonnaise.
Published On: 2/21/2018
Last Modified: 4/24/2021
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By:
Henrik Oscarsson
This recipe has the flavor and flair of Jamaican jerk chicken minus the heat normally associated with it. It is packed with tons of sweet, savory, complementary, and contrasting flavors. Serve with Jamaican rice and peas.
Published On: 2/6/2018
Last Modified: 5/26/2021
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By:
Dave Joachim
This recipe for spicy Creole seasoning is perfect for gumbo, jambalaya, and crawfish etoufee. It also works well rubbed on pork, chicken and turkey.
Published On: 2/2/2018
Last Modified: 10/4/2021
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By:
Clint Cantwell
If you like bacon then you’ll love pork belly. Fall apart tender and full of smoky goodness, this recipe for sous-vide-que pork belly is sure to be a crowd favorite. Starting with a low and slow sous vide water bath, the moist and tender pork belly is then smoked and grilled to create a truly amazing dish.
Published On: 1/20/2018
Last Modified: 3/27/2021
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By:
Clint Cantwell
Smoked barbecue beef ribs are taken to a new level of deliciousness in this recipe for sous-vide-que beef ribs with rosemary wine sauce. Juicy and tender thanks to a low and slow sous vide cooking, the beef ribs are then smoked on the grill to achieve mouthwateringly flavorful results. A pan sauce rounds out this dish.
Published On: 1/5/2018
Last Modified: 12/3/2021
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By:
Dave Joachim
In Europe, goose is a very traditional holiday roast. Give this bird a try with a delicious recipe for roast goose stuffed with bacon, onions, and apples. Perfect for the Christmas holiday.
Published On: 12/5/2017
Last Modified: 7/20/2021
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By:
Clint Cantwell
Packed full of flavor, this recipe for butter stuffed kangaroo burgers is an exotic alternative to traditional beef hamburgers. Plus, it’s healthier! Given the complex and slightly earthy flavor profile of kangaroo meat, the key to this burger is finding flavors that complement the meat without overshadowing it.
Published On: 10/6/2017
Last Modified: 10/26/2021
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By:
Clint Cantwell
Cooked to perfection with sous vide then lightly charred on the grill, this sous-vide-que lobster tail recipe is the best grilled lobster you’ll ever taste. Poached in butter during a temperature controlled sous vide water bath, the lobster is rendered moist and tender before adding a touch of BBQ smoke, char, and crowned with a chimichurri sauce.
Published On: 9/18/2017
Last Modified: 3/29/2021
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By:
Clint Cantwell
With this simple flavorful recipe, feast on succulent lamb ribs that are seasoned with a dry rub and slow smoked until tender. These grilled lamb ribs are served without any sauce to highlight the balance of the slightly gamey meat and the herb scented dry rub. A squeeze of lemon never hurts though.
Published On: 9/11/2017
Last Modified: 4/6/2021
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By:
Clint Cantwell
Make breakfast even better with this recipe for grilled breakfast bread bowls with candied bacon, egg, and cheese. Crusty rolls are hollowed out then filled with a slice of candied bacon, an egg, and grated cheese. The bowls are then smoked on the BBQ grill for an out-of-this-world breakfast bowl.
Published On: 9/5/2017
Last Modified: 10/27/2021
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By:
Meathead
Mayonnaise is a blank canvas and this recipe for homemade mayo with mojo is the perfect base for making your own signature masterpiece. Once created, you can use your mayo to coat grilled fish, chicken breasts, pork loins, lobster, shrimp, zucchini planks, potato slices, garlic bread, and so much more.
Published On: 2/12/2017
Last Modified: 11/27/2021
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By:
Meathead
Frijoles Borrachos are a classic Western way to cook beans in beer and this tested recipe shows you how to do them right.
Published On: 1/11/2017
Last Modified: 4/24/2021
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By:
Meathead
The outdoor kitchen and dining room are great ways to increase the size of your house. Here are things to conder when designing and planning an outdoor kitchen.
Published On: 9/12/2016
Last Modified: 2/9/2022
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By:
Meathead
New Orleans barbecue sauce is a rich, hot buttery sauce used on shrimp but it works beautifully on many other dishes. Technically, since there is no smoke in the recipe, so it really isn’t barbecue, but there’s no reason why you can’t bask in its delicious mix of butter, garlic, Louisiana hot sauce, and more.
Published On: 3/3/2016
Last Modified: 11/1/2021
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By:
Rick Browne, Ph.B.
Sweet meets heat with this showy grilled ice cream dessert. First introduced by AmazingRibs.com on Live with Regis and Kelly in 2001, this delicious barbecued ice cream dessert is the perfect way to wow your friends at your next BBQ and grilling cookout as you pull it from the grill at the end of the meal.
Published On: 2/9/2016
Last Modified: 9/9/2021
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By:
Meathead
US Army MRE come in many flavors. Here’s a look at the “Boneless Pork Rib”.
Published On: 11/15/2015
Last Modified: 4/16/2021
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By:
Meathead
No BBQ or grilling party is complete without coleslaw but unfortunately this beloved side dish can be lacking in flavor. This recipe for a great slaw borrows from the famous Waldorf Salad, replacing lettuce with cabbage before adding apples and walnuts for a crisp, delicate, crunchy, sweet, and sour coleslaw.
Published On: 8/12/2015
Last Modified: 11/27/2021