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.
Beef BBQ & Smoked Meats
🪵 Oak
Learn how to cook this legendary bourbon & peppercorn glazed smoked pastrami from scratch with cured beef b...
Smokers & Gear Reviews
🪵 Charcoal
How to harness heavy cast iron on glowing charcoal and pellet grills for searing and stews.
Poultry & Chicken
🪵 Post Oak
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step chimichurri drizzled texas pit...
Sauces, Rubs & Marinades
🪵 Hickory
Elevate your barbecue game with this competition-grade memphis style savory dry rib rub, crafted with balan...
Smokers & Gear Reviews
🪵 N/A
How to inject broth, butter, and phosphates into brisket flats and whole turkeys.
Smokers & Gear Reviews
🪵 Charcoal
How to harness heavy cast iron on glowing charcoal and pellet grills for searing and stews.
Beef BBQ & Smoked Meats
🪵 Lump Charcoal
Learn how to cook this legendary coffee & chili rubbed cast iron smash burgers with secret burger sauce wit...
Beef BBQ & Smoked Meats
🪵 Hickory
Learn how to cook this legendary ultra low & slow (225°f) kansas city burnt ends from smoked brisket point ...
Seafood on the Grill
🪵 Charcoal
Delightful, smoky, and tender: master maple dijon glazed grilled swordfish steaks with lemon-caper butter w...
Seafood on the Grill
🪵 Charcoal Hardwood
Delightful, smoky, and tender: master garlic herb butter basted charcoal seared ahi tuna steaks with fresh ...
Sides & Desserts
🪵 Pecan
Crispy crust baked in hot cast iron with fresh jalapeños, sharp cheddar, and honey butter.
Beef BBQ & Smoked Meats
🪵 Oak
Learn how to cook this legendary coffee & chili rubbed smoked pastrami from scratch with cured beef brisket...