Sauces, Rubs & Marinades
🪵 Oak
Homestyle Eastern North Carolina Cider Vinegar Mop Sauce
Elevate your barbecue game with this homestyle eastern north carolina cider vinegar mop sauce, crafted with...
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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
Sauces, Rubs & Marinades
🪵 Oak
Seafood on the Grill
🪵 Oak Charcoal
Old Bay Butter Crusted Grilled Oysters Rockefeller on the Half Shell
Delightful, smoky, and tender: master old bay butter crusted grilled oysters rockefeller on the half shell ...
Pork BBQ & Ribs
🪵 Post Oak
Kansas City Molasses Sweet Smoked Texas Hot Guts Pork Sausage Links
Master this juicy and tender kansas city molasses sweet smoked texas hot guts pork sausage links with mouth...
Seafood on the Grill
🪵 Alderwood
Mediterranean Herb Infused Smoked Black Cod (Sablefish) with Sweet Glaze
Delightful, smoky, and tender: master mediterranean herb infused smoked black cod (sablefish) with sweet gl...
Pork BBQ & Ribs
🪵 Applewood
Kansas City Molasses Sweet Brined & Smoked Thick Cut Pork Chops
Master this juicy and tender kansas city molasses sweet brined & smoked thick cut pork chops with mouthwate...
Seafood on the Grill
🪵 Charcoal
Citrus Chili Glazed Grilled Swordfish Steaks with Lemon-Caper Butter
Delightful, smoky, and tender: master citrus chili glazed grilled swordfish steaks with lemon-caper butter ...
Sauces, Rubs & Marinades
🪵 Post Oak
Competition-Grade Texas Dalmatian Coarse Pepper & Salt Brisket Rub
Elevate your barbecue game with this competition-grade texas dalmatian coarse pepper & salt brisket rub, cr...
Sides & Desserts
🪵 Charcoal
Crowd-Pleasing Mexican Street Corn on the Grill (Elotes)
Sweet corn ears charred over lump charcoal, slathered in crema, cotija, lime, and chili powder.
Beef BBQ & Smoked Meats
🪵 Hickory
Ultra Low & Slow (225°F) Reverse-Seared Cowboy Tomahawk Ribeye
Learn how to cook this legendary ultra low & slow (225°f) reverse-seared cowboy tomahawk ribeye with authen...
Sauces, Rubs & Marinades
🪵 Red Oak
Competition-Grade Santa Maria Valley Tri-Tip Garlic Seasoning
Elevate your barbecue game with this competition-grade santa maria valley tri-tip garlic seasoning, crafted...
Smokers & Gear Reviews
🪵 Pellets vs Hardwood Splits
2026 In-Depth Review: Offset Smoker vs Pellet Grill: An Honest Pitmaster Comparison
Head-to-head analysis of true stick-burning flavor versus automated pellet convenience.
Seafood on the Grill
🪵 Mesquite & Oak
Old Bay Butter Crusted Grilled Red Snapper with Cilantro Lime Butter
Delightful, smoky, and tender: master old bay butter crusted grilled red snapper with cilantro lime butter ...