Low and slow is the name of the game. No matter what you’re cooking―whether it’s beef, pork, or poultry―our tips will have you serving up ’cue like a pro.
The perfect combo of rich smoke and gentle heat give Championship Pork Butt a deep mahogany exterior (or “bark”), while the
interior stays moist and juicy. A drip pan filled halfway with a 50/50 mix of water and fruit juice adds even more flavor.
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Fresh, easy, and pretty enough for a party–these colorful salads top our list of go-to recipes for summer meals.
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