Executive Culinary Chef & Wood-Fired Specialist
Chef Marcus Miller brings fine-dining precision and culinary food science to traditional low-and-slow barbecue. Trained in Southern smokehouse traditions, Marcus specializes in thermal convection, prime cuts, artisanal rubs, and rigorous testing of next-generation pellet and kamado grills.
Seafood on the Grill
🪵 Mesquite & Oak
Delightful, smoky, and tender: master mediterranean herb infused grilled red snapper with cilantro lime but...
Sauces, Rubs & Marinades
🪵 Hickory
Elevate your barbecue game with this small-batch kansas city molasses sweet & smoky bbq sauce, crafted with...
Pork BBQ & Ribs
🪵 Pecan
Master this juicy and tender carolina gold mustard style smoked pork crown roast with apple stuffing with m...
Sides & Desserts
🪵 Cherry & Apple
Cream cheese scored, coated in BBQ rub, smoked warm and served with jalapeño jelly and crackers.
Poultry & Chicken
🪵 Pecan
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step alabama white sauce dipped gri...
Poultry & Chicken
🪵 Oak
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step lemon herb garlic basted juicy...
Poultry & Chicken
🪵 Apple & Maple
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step brown sugar bourbon glazed smo...
Smokers & Gear Reviews
🪵 N/A
Medical risks of brass/steel bristles and tests of cedar wood scrapers and nylon brushes.
Beef BBQ & Smoked Meats
🪵 Hardwood Lump
Learn how to cook this legendary ultra low & slow (225°f) smoked picanha (brazilian sirloin cap) on skewers...
Poultry & Chicken
🪵 Cherry & Hickory
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step lemon herb garlic basted stick...
Grilling Guides & Techniques
🪵 All Hardwoods
Does adding water to your smoker really make meat juicy? We look at temperature buffering and smoke adherence.
Beef BBQ & Smoked Meats
🪵 Hardwood Lump
Learn how to cook this legendary coffee & chili rubbed smoked picanha (brazilian sirloin cap) on skewers wi...