Light the coals of your next outdoor gathering with these tasty main dishes.
Smoking makes for take-it-easy cooking. Smoke from the wood chips wraps food in a blanket, sealing in the natural juices.
It's an easy process, but it isn't quick. If you don't have a smoker, your grill with a lid and a pan of water works well.
The liquid in the water pan keeps foods moist. To achieve that wood-smoked flavor, purchase hickory and mesquite chips found
near the charcoal in most grocery stores.
Add your favorite baked beans to this menu for a complete meal.
This tender grilled chicken recipe gets its smoky flavor from wood chips.
Ask the butcher to remove the chine bone for easier cutting. Save time the day of by marinating the pork at least 1 day in
This recipe is for a two-burner gas grill. Because lighting one side for indirect heat doesn't apply to the Big Green Egg,
be sure to see directions for indirect cooking in the owner's manual.
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.