Championship BBQ Competitor & Smokehouse Specialist
Sarah Jenkins is a veteran pitmaster and competitive cook based in Memphis, Tennessee. With multiple ribbon finishes in ribs, poultry, and seafood, Sarah focuses on wood-pairing science, crispy skin techniques, and balancing regional sauces and rubs in the D2B Grill test kitchen.
Seafood on the Grill
🪵 Alderwood
Delightful, smoky, and tender: master garlic herb butter basted whole smoked rainbow trout with fresh herbs...
Seafood on the Grill
🪵 Mesquite & Oak
Delightful, smoky, and tender: master citrus chili glazed grilled red snapper with cilantro lime butter wit...
Poultry & Chicken
🪵 Apple & Maple
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step sweet chipotle glazed smoked t...
Grilling Guides & Techniques
🪵 Oak & Hickory
Detailed comparison of heat conduction, moisture retention, and aerodynamic bark preservation.
Sides & Desserts
🪵 Applewood
Spiced Granny Smith apples topped with buttered brown sugar oats, baked on the grill.
Smokers & Gear Reviews
🪵 Lump Charcoal
Comparing air hinges, gasket materials, multi-tier cooking racks, and ceramic heat retention.
Smokers & Gear Reviews
🪵 Pellets vs Hardwood Splits
Head-to-head analysis of true stick-burning flavor versus automated pellet convenience.
Sides & Desserts
🪵 Applewood
Elbow macaroni tossed in smoked gouda, sharp cheddar, fontina, and bacon, smoked in cast iron.
Beef BBQ & Smoked Meats
🪵 Post Oak
Learn how to cook this legendary hill country authentic central texas salt & pepper beef dino short ribs wi...
Poultry & Chicken
🪵 Applewood
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step brown sugar bourbon glazed smo...
Beef BBQ & Smoked Meats
🪵 Oak
Learn how to cook this legendary hill country authentic championship smoked beef back ribs with authentic A...
Smokers & Gear Reviews
🪵 Pellets vs Hardwood Splits
Head-to-head analysis of true stick-burning flavor versus automated pellet convenience.