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Expert Tips for Smoking Pork Butts, Picnics, and Shoulders

By: Lori Frazee, BarnGodessBBQ Smoking Butts, Picnics, Shoulders, for that fact Hams and collars, are all pretty much the same process. The difference lies in the meatiness of the cut and the fat content, but also the location. The Ham is from the hind leg of the pig and the others from the front, should…

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Ultimate Guide To Making Lump Charcoal In Your Back Yard

Lump charcoal also referred to as just “lump” is a fine tool of the trade used by many Pitmasters to cook their meat. Lump charcoal is made by burning pieces of wood in a low oxygen environment, a process that can take days and burns off impurities until what’s left is mostly carbon. Some of the benefits of…

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13 Secrets For The Ultimate Brisket

Brisket… the final frontier! The ultimate meat to be conquered by every Pitmaster. It’s one of the tastiest, juiciest, tenderest meats on the planet… WHEN cooked correctly that is because it can also be one of the toughest, driest meats when things go wrong. The BIG question here is… How do you get the best brisket every time? Here…

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Using Kosher Salt vs. Table Salt (Iodized) On Meats

To Kosher or not to Kosher… that is the question! In this article we’ll examine some similarities and differences between Kosher salt and ordinary table salt. The main difference between Kosher and table salt is that kosher salt, unlike regular table salt, does not have any additives except for a free-flowing agent such as sodium ferrocyanide.…

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