Sides & Desserts
🪵 N/A
Smoky & Sweet Creamy Southern Apple Cider Coleslaw
Crisp green and purple cabbage tossed in a creamy cider vinegar and poppyseed dressing.
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Verified D2B Pitmaster
Chef Marcus Miller
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.
🏅 Culinary Arts Degree - Southern Smokehouse Focus
🏅 15+ Years Commercial Kitchen & Pit Experience
🏅 Gear & Smoker Engineering Analyst
Core Specialties: Reverse-Seared Tomahawks & Steaks, Cast-Iron BBQ Sides & Desserts, Maillard Reaction Science, Pellet & Kamado Equipment Reviews
Guides & Recipes Tested by Chef Marcus Miller
161 Published Works
Sides & Desserts
🪵 N/A
Sides & Desserts
🪵 N/A
Championship Pit Creamy Southern Apple Cider Coleslaw
Crisp green and purple cabbage tossed in a creamy cider vinegar and poppyseed dressing.
Grilling Guides & Techniques
🪵 Apple & Hickory
Mastering Wood Chunk Placement: Where and When to Add Smoke Chunks
Maximize clean smoke absorption during the first 3 hours without burning raw wood too fast.
Sides & Desserts
🪵 Cherry
Championship Pit Bacon-Wrapped Smoked Asparagus Bundles
Tender asparagus spears bundled in bacon, seasoned with garlic rub, smoked till crisp.
Seafood on the Grill
🪵 Oak Charcoal
Blackened Cajun Style Grilled Oysters Rockefeller on the Half Shell
Delightful, smoky, and tender: master blackened cajun style grilled oysters rockefeller on the half shell w...