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.
Pork BBQ & Ribs
🪵 Hickory
Master this juicy and tender eastern north carolina cider vinegar championship rack of pork rib roast with ...
Grilling Guides & Techniques
🪵 Charcoal & Chunks
How to set up kettle grills and bullet smokers for steady 12-hour low-and-slow cooks without refilling fuel.
Pork BBQ & Ribs
🪵 Hickory & Apple
Master this juicy and tender memphis dry rubbed competition pulled pork boston butt with mouthwatering bark...
Pork BBQ & Ribs
🪵 Post Oak
Master this juicy and tender carolina gold mustard style smoked texas hot guts pork sausage links with mout...
Poultry & Chicken
🪵 Apple & Maple
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step alabama white sauce dipped smo...
Beef BBQ & Smoked Meats
🪵 Pecan & Oak
Learn how to cook this legendary ultra low & slow (225°f) smoked chuck roast (poor man's brisket) with auth...
Beef BBQ & Smoked Meats
🪵 Post Oak
Learn how to cook this legendary bourbon & peppercorn glazed smoked beef cheeks for authentic mexican barba...
Sauces, Rubs & Marinades
🪵 Peachwood
Elevate your barbecue game with this small-batch sticky bourbon peach bbq glaze, crafted with balanced swee...
Grilling Guides & Techniques
🪵 N/A
Calibrating probes in ice water and boiling water, plus optimal placement inside muscle centers.
Grilling Guides & Techniques
🪵 N/A
Why resting large barbecued meats in warm coolers for 2 to 6 hours tenderizes collagen and locks in juices.
Sauces, Rubs & Marinades
🪵 Hickory
Elevate your barbecue game with this homestyle kansas city molasses sweet & smoky bbq sauce, crafted with b...
Grilling Guides & Techniques
🪵 Post Oak
Understand evaporative cooling when meat hits 150°F-170°F and discover when to wrap or hold.