To BBQ a quail, marinate your quail for 3 hours in the fridge. Preheat the grill to high heat, and remove the bird from the fridge, letting it come to room temperature before cooking. Grill quail for...
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To make Country Ribs on a Traeger pellet grill, preheat the grill to 225°F and add wood pellets. Place the seasoned ribs directly on the grill grates and allow them to smoke for at least 3 hours...
Reverse-flow smokers create a uniform cooking space by forcing hot air and smoke to travel further inside the smoker. The heat exits the firebox and flows under a sealed drip pan to the opposite end...
You can remove the brisket from the smoker once it reaches an internal temperature of 190°F to 205°F. Per the USDA, beef is safe at 145°F, but the fat and connective tissues in brisket require...
To smoke a turkey in an electric smoker, brine, season, and stuff your turkey (if desired). Set your electric smoker to 225°F and add wood chips. Smoke the turkey breast side down, basting with...
For most Pit Boss rib recipes, you’ll want to use the 3-2-1 smoking method. Smoke your seasoned, uncovered ribs for 3 hours, then wrap them up tight with foil and smoke for 2 hours. During the last...