Sides & Desserts
🪵 Charcoal
Smoky & Sweet Mexican Street Corn on the Grill (Elotes)
Sweet corn ears charred over lump charcoal, slathered in crema, cotija, lime, and chili powder.
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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
🪵 Charcoal
Beef BBQ & Smoked Meats
🪵 Mesquite
Ultra Low & Slow (225°F) Charcoal Grilled Carne Asada Skirt Steak
Learn how to cook this legendary ultra low & slow (225°f) charcoal grilled carne asada skirt steak with aut...
Grilling Guides & Techniques
🪵 All Woods
Advanced Secrets of The Definitive Guide to 2-Zone Indirect Grilling
Learn how to control charcoal and gas grills with direct sear and indirect baking zones for flawless meat d...
Pork BBQ & Ribs
🪵 Cherry & Hickory
Eastern North Carolina Cider Vinegar St. Louis Cut Spare Ribs with Apple Glaze
Master this juicy and tender eastern north carolina cider vinegar st. louis cut spare ribs with apple glaze...
Beef BBQ & Smoked Meats
🪵 Applewood
Ultra Low & Slow (225°F) Smoked Beef Tenderloin Chateaubriand
Learn how to cook this legendary ultra low & slow (225°f) smoked beef tenderloin chateaubriand with authent...
Seafood on the Grill
🪵 Cedar & Alder
Citrus Chili Glazed Cedar Plank Wild Pacific Salmon
Delightful, smoky, and tender: master citrus chili glazed cedar plank wild pacific salmon with fresh aromat...
Grilling Guides & Techniques
🪵 Hardwood Splits
The Complete Guide to Blue Smoke vs White Smoke: Fire Management Mastery
How airflow, dry hardwood splits, and draft tuning produce sweet blue smoke instead of bitter creosote.
Pork BBQ & Ribs
🪵 Hickory
Kansas City Molasses Sweet Championship Rack of Pork Rib Roast
Master this juicy and tender kansas city molasses sweet championship rack of pork rib roast with mouthwater...
Smokers & Gear Reviews
🪵 N/A
Tested & Ranked: Heavy Duty Meat Injectors: Syringes, Needles & Best Practices
How to inject broth, butter, and phosphates into brisket flats and whole turkeys.
Sides & Desserts
🪵 Pecan
Championship Pit Cast Iron Jalapeño Cheddar Buttermilk Cornbread
Crispy crust baked in hot cast iron with fresh jalapeños, sharp cheddar, and honey butter.
Smokers & Gear Reviews
🪵 N/A
Field Tested: Dual-Probe WiFi & Bluetooth Meat Thermometers Tested
We tested leave-in meat probes for signal reliability, app alerts, and probe durability.
Poultry & Chicken
🪵 Cherrywood
Cajun Butter Injected Championship Crispy Smoked Chicken Wings
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step cajun butter injected champion...