Author
Author: Jim “Smokehouse” Daniels
Latest from this author
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Smoked Pastrami from Scratch
A full brisket flat cured 7 days in a pink-salt brine, cold-smoked to 165°F over rye-wood,…
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St. Louis Pork Steaks: The Science of Grill-to-Braise Collagen Conversion
St. Louis pork steaks hit the grill for Maillard crust, then finish in a beer-and-Maull’s braise…
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Smoked Chicken Wings With Crackling-Crisp Skin
A baking-powder dry brine weakens skin proteins at the molecular level, smoke builds flavor at 250°F,…
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Smoked Tri-Tip — Santa Maria Style
Santa Maria tri-tip reverse-seared over red oak: smoke to 125°F, sear hard, slice against the grain…
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Reverse-Sear Ribeye on the Grill: The Physics of a Perfect Crust
A 2-inch ribeye reverse-seared over indirect 225°F coals to 115°F internal, then blasted over a live…
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Smoked Beef Ribs — Dino Bones
Plate-cut beef ribs slow-smoked 8-10 hours over post-oak at 250°F until probe-tender at 203°F. Collagen converts…
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Beer-Can Chicken on the Grill: Crispy Skin, Juicy Meat, and the Real Science Behind the Steam
Beer-can chicken delivers shatteringly crispy skin and remarkably juicy meat — not from magic, but from…
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Carolina Pulled Pork with Eastern NC Vinegar Mop
Bone-in pork shoulder smoked low-and-slow at 225°F for 12-14 hours, finished at 203°F internal and doused…
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Memphis Dry-Rub Spare Ribs (3-2-1 Method)
St. Louis-cut spare ribs smoked low and slow over hickory and apple with a paprika-cumin-brown sugar…
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Kansas City Burnt Ends: The Science of Double-Bark Brisket
Brisket point cubed, braised in its own fat, glazed in KC-style sauce, then returned to 275°F…
