Founder & Certified KCBS Master BBQ Judge
Dave has spent over two decades mastering the nuances of wood smoke, airflow dynamics, and traditional American barbecue. As a certified Kansas City Barbeque Society (KCBS) master judge and lifelong stick-burner enthusiast, Dave founded D2B Grill to share authentic, science-backed pitmaster techniques with backyard cooks nationwide.
Grilling Guides & Techniques
🪵 N/A
Strip rust, coat with polymerization fats (flaxseed, tallow), and maintain non-stick grates for decades.
Smokers & Gear Reviews
🪵 N/A
How to inject broth, butter, and phosphates into brisket flats and whole turkeys.
Sides & Desserts
🪵 Charcoal
Sweet corn ears charred over lump charcoal, slathered in crema, cotija, lime, and chili powder.
Sides & Desserts
🪵 Cherry
Tender asparagus spears bundled in bacon, seasoned with garlic rub, smoked till crisp.
Seafood on the Grill
🪵 Hardwood Lump
Delightful, smoky, and tender: master mediterranean herb infused grilled maine lobster tails with garlic bu...
Poultry & Chicken
🪵 Hickory
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step chimichurri drizzled kettle be...
Poultry & Chicken
🪵 Hickory
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step lemon herb garlic basted kettl...
Seafood on the Grill
🪵 Charcoal Hardwood
Delightful, smoky, and tender: master maple dijon glazed charcoal seared ahi tuna steaks with fresh aromati...
Pork BBQ & Ribs
🪵 Applewood
Master this juicy and tender eastern north carolina cider vinegar brined & smoked thick cut pork chops with...
Poultry & Chicken
🪵 Oak
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step cajun butter injected juicy pu...
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.
Grilling Guides & Techniques
🪵 Post Oak
Understand evaporative cooling when meat hits 150°F-170°F and discover when to wrap or hold.