Recipes

Firm white fish coated in Blackened Seasoning by The Spice Lab and seared on a screaming-hot flat top or cast...

Chicken thighs seasoned heavy with Blackened Seasoning by The Spice Lab, grilled hot until the crust sets, then glazed with...

A 3 to 4 pound brisket point seasoned with Blackened Seasoning and Kosmos Q Honey BBQ Wing Dust, smoked at...

Pork belly burnt ends get you brisket-level payoff in about a third of the time, and the fat does most...

Pepperoni is the pizza everybody actually orders, which makes it the honest test of a backyard setup — there's nowhere...

Seven ham glaze recipes with actual measurements, the wood pairing for each, and the timing that turns glaze glossy instead...

A time-by-weight chart for smoking a fully cooked spiral ham, plus the complete double-smoked recipe and the temperatures that actually...

Twelve better uses for leftover holiday ham, plus storage, reheating and the one thing you should never throw away.

Three hours of smoke, two hours wrapped with butter, brown sugar, and peach habanero sauce, then a final glaze that...

Ninjacue's Honey Garlic Sriracha Rub builds a sweet-heat crust over 275°F smoke, then Melinda's Thai Sweet Chili Sauce melts down...

Why fight over the best part of the brisket? We turn a whole packer into a full pan of caramelized,...

These aren't your average bites. We're taking thick-cut pork belly -- the same cut that gives you bacon -- and...