Category Archives: Other

3-2-1 SPARE RIBS METHOD EXPLAINED

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Call me a fool when i first heard of such insane method.  And a fool I was. It is the simplest method to get the most tender ribs when smoking pork ribs.  In essence, the 3-2-1 method specifically applies to

Hot Roasting: An Ultimate Guide

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If you have a kettle grill or a gas barbecue with a lid you can try hot roasting. Typically this will take longer than grilling so it is worth planning this in advance. By using the lid of the barbecue

ON DEMAND MEMPHIS DRY RIBS THAT YOU HAVE BEEN CRAVING FOR!

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Here we have a very old style of cooking ribs. A very old and popular one – Memphis Style Ribs ! If you have ever tried Memphis style ribs, you will definitely agree there are a few things about it, that

10 BEST STEAK MARINADE RECIPES TO TEST NOW

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Summer heat is slowly dying out and leaving room for bearable temperatures. It’s not just the fact that we’re celebrating that we won’t be boiling from the inside out anymore, but this also means that going outside won’t be such

10 AWESOME WAYS TO USE AND COOK BACON

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Want to know how to cook bacon? As we all must know by now, bacon is a national treasure. It’s really difficult to resist the temptation of the crispy texture and the unmistakable saltiness that constantly reel us in and

THE STEAK BREAKDOWN: YOUR ULTIMATE GUIDE TO CUTS OF BEEF

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The greatest thing to go from farm to table — at least since that time you had a dream about a date with Daisy Duke — is steak. But where does porterhouse come from? What’s the best way to cook

The world’s easiest prime rib roast: Master a holiday classic

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From Bob Cratchit’s Christmas roast to the Whos of Whoville’s roast beast, a roast is a wonderful centerpiece for a traditional holiday meal. But cooking a prime rib roast — especially for company — can be intimidating. Impress without the

10 grilling myths that need to be debunked

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Barbecue and grilling are rife with old husband’s tales handed down for generations. But now, in 2016, we have science and curious cooks who have questioned these shibboleths. In my new book, Meathead: The Science of Great Barbecue and Grilling,

THE TOP 3 COOKERS FROM MEATSTOCK

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EFTM was in attendance at Sydney Showgrounds for the inaugural Meatstock event. A festival for meat lovers, BBQ amateurs and professionals. There was plenty of smoking, but not of cigarettes, cows and pigs were given the ultimate respect of being

Smoked Ribs using 3-2-1 Method

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Here is a wonderful home grown video that shows how we agree that the 3-2-1 method is used.  A super simple method, but some great ribs are created as a result! We are smoking a St. Louis trimmed slab of

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