Your Guide to Charcoal Grilling.
Your Guide to Grilling.
Business insights and articles written by our team of world-class professionals
The Christmas brisket is gone (well, mostly—still some chili left), but for a pitmaster in Northern Michigan, the work doesn’t end when the slicing is done. Today, I’m looking at the “Second Harvest”: the heavy trimmings from that 15-pound packer. When I trimmed that brisket to fit my 22-inch Weber
In Northern Michigan, chili isn’t just a meal; it’s a survival strategy for the winter. This recipe takes those delicious Christmas brisket leftovers and transforms them into a smoky, thick, and satisfying chili that tastes even better the next day. The Ingredients The Process Tom’s Pro Tips for Northern Michigan
The Ultimate Bark Builder for Beef This rub is designed specifically for beef cuts like Brisket, Tri-Tip, and NY Strip. The acidity in the coffee tenderizes the meat, while the dark roast beans create a deep, savory crust that pairs perfectly with Oak smoke on a Weber Kettle. Ingredients Yields
In the backyard, your most important tool isn’t your tongs or even your Weber Kettle—it’s your instant-read thermometer. Whether you’re battling a Northern Michigan winter or grilling in the peak of summer, internal temperature is the only way to guarantee food safety and perfect texture. This guide outlines the “Pull
This guide details the “Tallow Crutch” method—a professional technique for smoking a 12-14 lb full packer brisket on a Weber Kettle. By rendering your own beef tallow from the trimmings during the smoke, you create a liquid gold “bath” that guarantees a moist, tender result with an incredible bark. 📅
In the world of BBQ, if dry brining is the secret to a world-class crust, then wet brining is your ultimate insurance policy. It is the best method to ensure that lean, temperamental meats—like Thanksgiving turkeys, double-cut pork chops, and chicken breasts—come off the Weber Kettle juicy and tender every
The Spatchcock (or “butterfly”) method is the secret weapon for grilling a whole chicken. By removing the backbone and flattening the bird, you achieve two things: incredibly crisp skin and an even cook time, meaning the breast meat doesn’t dry out before the leg and thigh meat is finished. This
Baby Back Ribs are lean, tender ribs cut from high on the hog, near the loin. They cook faster than spare ribs and are famous for their tender, meaty texture. We use a low-and-slow smoke followed by an optional foil braise (the “crutch”) and a final glaze to achieve a
Chuck Steaks, often called Chuck Eye, are incredibly flavorful due to their rich marbling, but they are notorious for being tough. We solve this by using two powerful methods: a long 4-day, self-contained wet brine (the hack) and the precision of the Reverse Sear on the Weber Kettle. This results