Pitmaster 101

Via huffingtonpost.com: What causes a "smoke ring" to form around smoked meats? If you're not familiar, a smoke ring is a region of pink colored meat usually seen in the outermost 8-10 millimeters of smoked meats. You can see the pink zones on the pork rib..

From our friends at AmazingRibs.com: Admit it, your favorite part of pulled pork is the bark, the deep dark, rich, sweet, chewy, crusty, jerky-like rind suffused with incredible complex flavor. Admit it, when you're pulling the pork apart, and nobody is watching,..

A very smart list about common steak cooking myths. From Serious Eats: Myth #4: "Only flip your steak once!" The Theory: EVERYBODY says this one, and they say it not just for steaks, but for burgers, lamb chops, pork chops, chicken breasts, you name it. And..

1. Taste. Unless you count starter fluid as a “flavor,” charcoal has one flavor and gas has none. Wood fire (and the subsequent smoke) has a flavor that can’t be beaten. At Memphis Grills, we have eight different varieties of 100% hardwood pellets—each..

Chef Ryan cooks up his version of exceptional low 'n' slow-smoked ribs. The Memphis was used to barbecue the ribs that won 1st Place in the 2012 American Royal!