A Dozen Drumsticks and the Ridiculous Rack I Bought as a Joke
Crispy Kamado drumsticks, a dozen at a time on a hanging rack: a two-zone Divide and Conquer fire, a good rub, and dark meat pulled at just the right temp.
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Ten Years on a Kamado Joe (and the Cheaper Grill That Got Me There)
I cook on my Kamado Joe at least four or five times a month, every month, all year. Rain, cold, a Georgia summer that could poach an egg on the deck rail; doesn’t matter. Steaks, burgers, pizza, pulled pork, whole chickens, my annual Hatch chile roasting, and a brisket I’m still chasing after all these…
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How to Grill a Flat Iron Steak (and What to Do With It After)
The flat iron is a shoulder cut nobody writes poems about, and I’ll take a good one over a filet most nights. Dry-brine it, sear it hot and fast (550–600°, 2–3 minutes a side), rest it, then pile it on a crunchy blue cheese salad. Full method plus the leftover steak sandwich on the blog (link in bio). The amount of blue cheese is between you and your conscience. More is better.
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Jalapeño Popper Chicken
Who doesn’t love a jalapeño popper? (For the uninitiated: jalapeño poppers are jalapeños stuffed with cream cheese, then wrapped in bacon and baked or grilled until the bacon is crispy and the cheese is melted. They’re addictive, rich, and the perfect combination of creamy, spicy, and smoky.) Now imagine that flavor stuffed into a juicy…
